Vietnamese Beer Recipe D.I.Y.

Vietnamese Beer Recipe D.I.Y.
Vietnamese Beer Recipe D.I.Y.

Vietnamese Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Vietnamese Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Yield: 5 US Gallons



  • 2.66 lbs Milled Rice Adjunct mashed
  • 5.25 lbs Localy malted Aust. Pale Malt
  • 15 g saaz hops 2 hours
  • 30 g saaz hops 1 hour
  • 15 g saaz hops 15 min
  • Saflager S-23 Lager Yeast
  • Saflager W-34/70 Lager Yeast


Step 1
  • 2.66 lbs Milled Rice Adjunct mashed
  • 5.25 lbs Localy malted Aust. Pale Malt

Heat up about 4 gallons of water for the mash up to 131F keep at that temp for 30 min.

Raise the temp to  154–162 °F for another half an hour and then mash out at 170-180F for 10 min.

Bring to a boil for 120 min.

Step 2
  • 15 g saaz hops 2 hours

Right when it begins to boil add these hops.

Step 3
  • 30 g saaz hops 1 hour

Add at 1 hour in.

Step 4
  • 15 g saaz hops 15 min

Add at 15 min to the end of boil.

Fermentation Through Bottling Vietnamese Beer Recipe

Transfer the wort into the primary fermenting vessel, then top off with cold water.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.
Step 5

Once the wort is cooled to around 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • Saflager S-23 Lager Yeast
  • Saflager W-34/70 Lager Yeast

Blend the yeasts or use the one of your choice.

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Clean the berries then crack open and add to the carboy.


Fermentation will last for 1 week at suggested temp on package.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation rack into your secondary carboy and let sit for another week.

The less exposure to oxygen the better it will taste so be careful when you rack.

Step 6
  • 1-1/4 cups dry malt extract for priming or 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Congratulations, You Have Completed Making this Awesome Vietnamese Beer!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Additional Info

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

This Recipe is adopted from yourshoutmate

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for Weekend Rabbi too.
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