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

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

Flavor Description

Craft your own crisp, clean lager inspired by one of Japan’s most iconic beers with the Samurai’s Honor Premium Lager Clone Beer Kit – All Grain. Modeled after Sapporo Premium, this homebrew kit gives you everything you need to recreate a balanced, dry-finishing beer with unmistakable clarity and subtle malt character.

From your first pour, you'll notice its brilliant pale straw color and refreshing aroma. The grain bill is built on 8 lbs of Pilsner malt for a soft, bready backbone, with 1 lb of flaked rice adding lightness to the body and helping achieve that classic Japanese lager crispness. Every sip brings a delicate sweetness upfront, quickly followed by a clean, dry finish thanks to a restrained yet effective 60-minute addition of Saaz hops—delivering just enough bitterness (around 20 IBUs) to keep things snappy without overwhelming your palate.

Fermentation is powered by a blend of S-189 and W 34/70 lager yeasts, known for their clean profiles and excellent attenuation. Expect a final gravity around 1.008 and an ABV in the 5.0% range—light enough to keep things refreshing, but with just enough body to feel satisfying.

This all grain Japanese-style lager beer kit is ideal if you're looking to brew a refined, easy-drinking lager that pairs effortlessly with food—or simply serves as a smooth, everyday companion. Whether you're brewing for a warm afternoon or a sushi night with friends, this recipe delivers a beer that's clear, crisp, and true to the minimalist philosophy behind Japan’s best-loved lagers.

Key Features

• Style: Japanese Premium Lager Clone (Inspired by Sapporo)

• All grain recipe – full control and flavor

• Clean, crisp finish with light rice malt character

• Includes Pilsner malt, rice, Saaz hops, and dual lager yeast packets

Brew your own Japanese-style lager and bring a taste of refined simplicity to your glass with the Samurai’s Honor Premium Lager Clone Beer Kit – All Grain.

• ABV: ~5.0%
• IBU: ~20
• OG: ~1.045
• FG: ~1.008
• SRM: ~3
• Degrees Plato: ~11.2
• Disclaimer: Approximate.

Ingredients – All Grain Version

Base & Specialty Malts

• 8 lbs Pilsner Malt
• 1 lb Rice (flaked or pre-cooked)

Hops

• 1 oz Saaz (60 min)

Yeast

• 2 packets Lager Yeast, S-189 and W 34/70

Additives

• 5 oz Priming Sugar

Brewing Instructions – All Grain Version

Prepare Equipment

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

Mash

• Heat 4.5 gallons of water to 149°F (aiming for a drier finish).
• Slowly stir in the Pilsner Malt and flaked/pre-cooked Rice to avoid clumps.
• Mash for 60 minutes at 149°F, stirring every 15 minutes to maintain consistency.

Sparge

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

Boil & Hop Schedule

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

Cool & Transfer

• After the 60-minute boil, rapidly cool the wort to around 50°F.
• Transfer the cooled wort to a sanitized fermenter, leaving as much hot break and hop trub behind as possible.

Fermentation

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

Packaging

• Priming for Bottling:
  1. 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.
• Kegging:
  1. Transfer the beer into a sanitized keg.
  2. Purge the keg with CO₂.
  3. Set your regulator to 12 PSI at 38°F for 2–3 weeks, or use your preferred force-carbonation schedule.