Sake SMaSH BiaB recipe - How does it look?

[Aplam]

I'm brewing a hybrid between a SMaSH and a sake beer. My goal is to make this process as simple as possible by using straight amylase for the rice instead of using the koji as sake is usually prepared. The rice will be steamed to gelatinize it for easier mashing. Here's my recipe:

30 minute boil:

8lbs 2 row

4lbs short grain rice (preparation steps below) @ 5 minutes

.25 Galaxy @ 30 minutes

.125 Galaxy @ 10 minutes

Wyeast Sake yeast

Fermenation temp: 68

Steps:

Steam rice to gelatinize.

Mash the rice and the 2 row in seperate bags at 153 with 2oz of amylaze enzymes in a kettle.

Remove the grains/rice, let drain. 


At 5 minutes left in the boil, add the entire rice contents to the boil and stir until the 5 minutes is over.

I'm all-ears for recommendations. I'll be brewing this tomorrow, so maybe some tips from some folks who've brewed sake before would be awesome. Thanks!

 

[violetevergarden7511]

omg this recipe looks so interesting i have to try this!

 

[xuledywo]

I'm brewing a hybrid between a SMaSH and a sake beer. My goal is to make this process as simple as possible by using straight amylase for the rice instead of using the koji as sake is usually prepared. The rice will be steamed to gelatinize it for easier mashing. Here's my recipe:

30 minute boil:

8lbs 2 row

4lbs short grain rice (preparation steps below) @ 5 minutes

.25 Galaxy @ 30 minutes

.125 Galaxy @ 10 minutes

Wyeast Sake yeast

Fermenation temp: 68

Steps:

Steam rice to gelatinize.

Mash the rice and the 2 row in seperate bags at 153 with 2oz of amylaze enzymes in a kettle.

Remove the grains/rice, let drain.


At 5 minutes left in the boil, add the entire rice contents to the boil and stir until the 5 minutes is over.

I'm all-ears for recommendations on free tool. I'll be brewing this tomorrow, so maybe some tips from some folks who've brewed sake before would be awesome. Thanks!

Brewing a hybrid between a SMaSH (Single Malt and Single Hop) and a sake beer sounds like an interesting experiment! While I don't have personal experience with brewing sake, I can provide some general recommendations based on brewing principles and sake production techniques.

1. Rice Preparation: Steaming the rice to gelatinize it is a good approach for easier mashing. Make sure to follow the instructions for steaming rice properly to achieve the desired gelatinization. This step will help break down the starches in the rice and make them more accessible for the amylase enzymes.
2. Mash Process: Mash the rice and the 2-row separately in bags at 153°F (67°C) with 2 ounces of amylase enzymes in a kettle. This step should help convert the starches in the rice and 2-row into fermentable sugars. Make sure to monitor the temperature during the mash to maintain the desired range and allow enough time for enzyme activity.
3. Boiling and Hopping: Your boiling schedule looks reasonable, with a 30-minute boil. The addition of Galaxy hops at 30 and 10 minutes should provide some hop character to the beer. Adjust the hop amounts to your personal preference for bitterness and flavor.
4. Rice Addition: Adding the entire rice contents to the boil with 5 minutes remaining is an interesting approach. This step may help extract some additional flavors and characteristics from the rice. Stirring during this time will ensure proper mixing and extraction.
5. Yeast Selection: Using a sake yeast, such as Wyeast Sake yeast, is a good choice to achieve the desired fermentation characteristics. Sake yeast strains are known for their ability to ferment the high concentration of sugars in rice. Follow the yeast's recommended fermentation temperature and other guidelines provided by the manufacturer.
6. Fermentation: Maintain a fermentation temperature of 68°F (20°C) as specified in your recipe. This temperature range should work well for most ale yeast strains, including sake yeast. However, it's worth noting that traditional sake fermentation is typically done at lower temperatures, around 50-60°F (10-15°C). The higher fermentation temperature may result in different flavors and characteristics compared to traditional sake.
7. Sanitation and Hygiene: As with any brewing process, ensure proper sanitation and hygiene practices throughout the brewing process. This includes sanitizing equipment, fermenters, and any utensils that come in contact with the beer.
8. Adjustments and Experimentation: Since this is a hybrid recipe, keep in mind that the final result may not perfectly resemble either a traditional SMaSH or a sake beer. Don't hesitate to experiment, take notes, and adjust future iterations of the recipe based on your preferences and observations.

Remember that brewing sake is a specialized process with its own set of techniques and considerations. If you're looking to dive deeper into sake brewing, it might be helpful to explore dedicated sake brewing resources or consult with experienced sake brewers for more specific guidance.

Good luck with your brewing experiment, and I hope you enjoy the process and the final product!