Name: IKON Sushi Vaughans Far Yeast Tokyo White Recipe
Cook time: 20 h
Total time: 20 h
Yield: 20 servings
Cuisine: Japanese
Ingredients: 5.5 kg Pilsner malt (base); 1 kg Wheat malt; 0.25 kg Vienna or light Munich malt (for slight biscuity note); 0.25 kg Flaked oats (for haze and creamy mouthfeel); 0.25 kg Dextrose (corn sugar) — optional, for extra dryness and attenuation; 15 g Hallertau Mittelfrüh or Sorachi Ace (low bitterness, delicate floral/lemon aroma) - bittering; 10 g Sorachi Ace (aroma - citrus, lemongrass) - late addition; 10 g Saaz or Hallertau (very light aroma) - whirlpool; 1 pack Belgian-style or Japanese ale yeast (clean, slightly fruity) - examples: Wyeast 1275, White Labs WLP400, or a neutral Kveik/Japanese ale parent; 1 tsp Lactic acid or phosphoric acid (to adjust mash pH if needed); 20 L Brewing water (target profile: relatively soft, chloride-to-sulfate ratio slightly toward chloride for softness); 1 tsp Irish moss or Whirlfloc tablet (optional, for clarity if desired); 110 g Priming sugar (for bottling) or carbonating keg

SHISO

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Cloudy, light pale gold with a creamy head, this Japanese beer is dry and aromatic, very restrained in hoppiness.. It is refreshing and fruity.

Heat 18–20 L of brewing water to about 74°C to account for heat loss and achieve a mash temperature of 64°C.

Heat strike water

Add crushed pilsner, wheat malt, Vienna (or light Munich), and flaked oats to the mash tun and dough in with the strike water, stirring to eliminate dry pockets.

Stabilize mash at 64°C and hold for 60 minutes for a moderate-leaning, highly fermentable mash that yields a dry, crisp finish while preserving body and haze from wheat and oats.

Perform a mash-out by raising temperature to 75–76°C for 10 minutes to stop enzymatic activity and improve lautering.

Sparge with enough 76°C water to collect approximately 25–26 L of wort (target pre-boil volume accounting for boil-off).

Bring the wort to a gentle rolling boil (60 minutes total). At 60 minutes remaining, add 15 g Hallertau Mittelfrüh or Sorachi Ace for a very low bitterness contribution. This beer is restrained in hoppiness, so keep bittering additions minimal.

At 10 minutes remaining, add 10 g Sorachi Ace (late addition) for subtle citrus/lemongrass aroma without aggressive hop flavor.

Turn off heat at flameout. Add 10 g Saaz or Hallertau to the whirlpool and allow the wort to steep for 10–20 minutes while cooling; this releases delicate floral/herbal aromatics while keeping bitterness low.

If using Irish moss/Whirlfloc, add at 10 minutes left in the boil to aid cold-break and clarity (optional — the style is naturally hazy, so skip if you want cloudiness).

Cool wort quickly to 18–20°C (for a clean ale fermentation) — or 20–22°C if you want a slightly fruitier ester profile. Transfer to sanitized fermenter, leaving hop trub behind as much as possible.

Oxygenate the wort by shaking, splashing, or using pure O2 per yeast manufacturer's recommendation (target ~8–10 ppm dissolved O2 for ale yeast).

Pitch the yeast (one package or appropriate starter) into the wort and seal fermenter with an airlock.

Ferment at a controlled 18–20°C for primary fermentation. Expect visible fermentation activity within 12–36 hours. Allow fermentation to proceed 5–7 days until krausen subsides and gravity is near terminal for this yeast.

If desired, perform a 2–3°C diacetyl rest for 24–48 hours near the end of fermentation to clean up any buttery off-flavors (raise to 20–22°C if fermented cooler).

Cold crash to 2–4°C for 24–48 hours to help settle yeast and proteins while still preserving a light haze from wheat and oats (optional).

Measure final gravity. If fermentations are complete and beer is stable, prepare for packaging. For bottling, dissolve 110 g priming sugar in 200 ml boiling water, cool, and gently mix into the beer before bottling to achieve moderate carbonation. For kegging, force carbonate to ~2.4–2.7 volumes CO2.

Condition bottles at room temperature for 1–2 weeks for carbonation, then chill and age briefly for best flavor. Kegged beer can be carbonated and served sooner.

Serve cold (6–8°C) in a tulip or small pilsner glass to showcase the creamy head, pale gold color, and restrained hop aromatics.

Pilsner malt (base)

Wheat malt

Vienna or light Munich malt (for slight biscuity note)

Flaked oats (for haze and creamy mouthfeel)

Dextrose (corn sugar) — optional, for extra dryness and attenuation

Hallertau Mittelfrüh or Sorachi Ace (low bitterness, delicate floral/lemon aroma) - bittering

Sorachi Ace (aroma - citrus, lemongrass) - late addition

Saaz or Hallertau (very light aroma) - whirlpool

Belgian-style or Japanese ale yeast (clean, slightly fruity) - examples: Wyeast 1275, White Labs WLP400, or a neutral Kveik/Japanese ale parent

Lactic acid or phosphoric acid (to adjust mash pH if needed)

Brewing water (target profile: relatively soft, chloride-to-sulfate ratio slightly toward chloride for softness)

Irish moss or Whirlfloc tablet (optional, for clarity if desired)

Priming sugar (for bottling) or carbonating keg

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Make Far Yeast Tokyo White Recipe in just 20h . Cloudy, light pale gold with a creamy head, this Japanese beer is dry and aromatic, very restrained in hoppiness.. It is refreshing and fruity.

Far Yeast Tokyo White Recipe

Descriptors

Tasting Notes

Food Pairings

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