Name: Ryus Noodle Bars Hitachino Nest Beer - White Ale (330ml) Recipe
Cook time: 24 h
Total time: 24 h
Yield: 57 servings
Cuisine: Japanese
Ingredients: 3.2 kg Pilsner (2-row pale) malt; 1.6 kg Wheat malt (cracked or flaked wheat); 0.4 kg Munich malt (light); 12 g Hallertauer or Saaz whole hops (bittering); 8 g Hallertauer or Saaz whole hops (flavor/aroma); 8 g Coriander seeds, crushed; 8 g Sweet orange peel (dried, bitter orange or Curaçao style); 0.5 tsp Nutmeg, freshly grated; 1 packet Belgian wit / white ale yeast (liquid or dry wit strain); 2 g Brewing salts (optional: calcium chloride); 1 tsp Irish moss or whirlfloc (optional clarifier); 120 g Priming sugar (dextrose) for bottling; 25 l Water (brewing)

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330 ml | 5.5% alc./vol.
This white ale is brewed with wheat malt. and flavored with coriander, orange peel and nut-meg. Please enjoy the soft and flavorful taste.

Heat 18 liters of brewing water to 74 °C to target mash temperature of 66 °C.

Heat strike water

Add the crushed/plated grains (pilsner, wheat, munich) to the mash tun. Dough in and stabilize mash at 66 °C. Hold for 60 minutes, stirring gently once or twice to ensure even conversion.

Mash

Raise mash temperature to 76 °C for 10 minutes to stop enzymatic activity (mash out).

Mash out

Lauter and sparge with additional hot water (to collect ~25 L of wort total). Collect wort into the boil kettle.

Sparge

Bring collected wort to a vigorous boil and watch for boil-over.

Bring to a boil

At the start of the 60-minute boil, add 12 g Hallertauer/Saaz hops for bittering. Boil for 60 minutes total.

Bittering hops (60 min)

With 15 minutes remaining in the boil, add 1 tsp Irish moss or whirlfloc to improve clarity.

Irish moss (optional, 15 min)

With 5 minutes remaining in the boil, add 8 g Hallertauer/Saaz hops, 8 g crushed coriander seeds, 8 g dried sweet orange peel, and 0.5 tsp freshly grated nutmeg. Boil the final 5 minutes to extract aromatic oils while limiting harsh bittering from the spices.

Flavor hops & spices (5-10 min)

After the boil ends, cool the wort quickly to 18-20 °C using a wort chiller or ice bath to reduce infection risk and prepare for yeast pitching.

Cool the wort

Transfer cooled wort to a sanitized fermenter, topping with additional water if needed to reach ~19–20 L total. Aerate/oxygenate the wort thoroughly (shake, splash or use an aeration device) to support healthy yeast growth.

Transfer and oxygenate

Pitch the Belgian wit yeast (or white ale strain) to achieve healthy fermentation. Maintain fermentation temperature at 18–22 °C for a clean, fruity profile. Primary fermentation should be vigorous within 24–48 hours.

Pitch yeast

Allow primary fermentation to proceed for 7–10 days, or until gravity has dropped significantly and activity slows.

Primary fermentation

Optionally transfer to a secondary fermenter and condition for 5–7 more days to allow spice integration and clearer beer. Keep temperature stable.

Conditioning/secondary (optional)

Dissolve 120 g priming sugar (dextrose) in 250 ml boiling water, cool to room temperature and gently rack the beer onto the solution to ensure even carbonation. This amount targets moderate carbonation suitable for a white ale (approx. 2.3–2.6 volumes CO2 for 19–20 L).

Prepare priming sugar

Fill and cap sanitized 330 ml bottles. Aim for full headspace consistent with standard bottling practice. Label and store bottles at 20–22 °C for carbonation.

Bottle

Allow bottles to carbonate at room temperature for 10–14 days. After carbonation, condition in a cooler place (12–16 °C) for another 1–2 weeks to let flavors meld and mellow.

Carbonation and conditioning

Chill bottles to 4–8 °C before serving. Pour gently into a tulip or pilsner glass to leave some yeast sediment in the bottle if desired. Serve 330 ml per bottle. Expect a soft, wheat-forward mouthfeel with coriander, orange peel and a delicate nutmeg background and an overall ABV around 5.5%.

Pilsner (2-row pale) malt

Wheat malt (cracked or flaked wheat)

Munich malt (light)

Hallertauer or Saaz whole hops (bittering)

Hallertauer or Saaz whole hops (flavor/aroma)

Coriander seeds, crushed

Sweet orange peel (dried, bitter orange or Curaçao style)

Nutmeg, freshly grated

Belgian wit / white ale yeast (liquid or dry wit strain)

Brewing salts (optional: calcium chloride)

Irish moss or whirlfloc (optional clarifier)

Priming sugar (dextrose) for bottling

Water (brewing)

Hitachino Nest Beer - White Ale (330ml)

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Make Hitachino Nest Beer - White Ale (330ml) Recipe in just 24h . 330 ml | 5.5% alc./vol.
This white ale is brewed with wheat malt. and flavored with coriander, orange peel and nut-meg. Please enjoy the soft and flavorful taste.

Hitachino Nest Beer - White Ale (330ml) Recipe

Descriptors

Tasting Notes

Food Pairings

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