Samurai’s Honor Premium Lager Clone Beer Kit – All Grain

Description

Your Samurai’s Honor Premium Lager Clone is modeled after Sapporo Premium and gives you a crisp, clean Japanese-style lager with brilliant pale straw color and refreshing aroma. The 8 lbs of Pilsner malt supplies a soft, bready backbone while 1 lb of flaked rice adds lightness and helps produce the classic dry finish.

Your 60-minute Saaz addition supplies restrained bitterness that keeps the beer snappy, and the SafLager W-34/70 yeast ferments clean with excellent attenuation so the subtle malt character stays forward without harshness.

Your Samurai’s Honor Premium Lager Clone kit never sits on a shelf. Your grains are crushed to order, your ingredients are packed fresh, and you don't pay for a flashy box. It's all about giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 5.0% - 5.4%
• Original Gravity: 1.044 - 1.052
• Final Gravity: 1.008 - 1.010
• IBUs: 14
• SRM: 3
• Style: Japanese Premium Lager Clone (Inspired by Sapporo)

Disclaimer: All calculations are approximate.

Ingredients

Grain Bill (combined in one bag)

• 8 lbs Pilsner Malt
• 1 lb Flaked Rice

Hops (substitutions based on availability)

• 1 oz Saaz (60 min)

Yeast (substitutions based on availability)

• Packet Lager Yeast (SafLager W-34/70)

Also Included

• 5 oz Priming Sugar

Instructions

Hop Schedule

• 60 min: Add 1 oz Saaz Hops

Prepare Equipment

1. Thoroughly clean and sanitize all brewing equipment, including your mash tun, brew kettle, fermenter, airlock, and hoses.
2. Have your chilling method ready to quickly cool the wort to ~50°F (lager pitching temp).

Mash

1. Heat 3.25 - 3.5 gallons of strike water to 161°F (Adjust for your brew systems temperature absorption).
2. Slowly stir in the Pilsner Malt and flaked/pre-cooked Rice to avoid clumps.
3. Mash for 60 minutes at 149°F, stirring every 15 minutes to maintain consistency.

Sparge

1. Heat an additional 4 gallons of water to 168°F for sparging.
2. Recirculate the first runnings until clear, then begin lautering.
3. Sparge slowly, rinsing the grain bed and collecting around 6.5 gallons of wort total.

Boil & Hop Schedule

1. Bring the collected wort to a rolling boil. Watch carefully for boil-overs early on.
2. Total Boil Time: 60 minutes. Keep the boil steady, stirring occasionally.
3. 60 min: Add 1 oz Saaz Hops

Cool & Transfer

1. After the 60-minute boil, rapidly cool the wort to around 50°F.
2. Transfer the cooled wort to a sanitized fermenter, leaving as much hot break and hop trub behind as possible. Top up to five gallons total with cool water.

Fermentation

1. Pitch Packets of Lager Yeast at ~50°F.
2. Ferment at 50°F for 2–3 weeks.
3. Once final gravity is nearly stable, raise to 65°F for a 2–3 day diacetyl rest.
4. Lower to 35°F for 3–4 weeks of lagering if possible.

Packaging

1. Priming for Bottling: Boil ~2 cups water, dissolve 5 oz priming sugar, then cool.
2. Gently rack your lagered beer to a sanitized bottling bucket, stirring in the sugar solution carefully.
3. Fill sanitized bottles, leaving about an inch of headspace, and cap.
4. Let bottles condition at room temperature (68–72°F) for 2–3 weeks, then store cold.
5. Kegging: Transfer the beer into a sanitized keg.
6. Purge the keg with CO₂.
7. Set your regulator to 12 PSI at 38°F for 2–3 weeks, or use your preferred force-carbonation schedule.