Japanese Rice Lager (1.1)

All Grain Recipe

Submitted By: Morison (Shared)
Members can download and share recipes

Brewer: Robert Morison
Batch Size: 11.00 gal	Style: International Pale Lager ( 2A)
Boil Size: 13.00 gal	Style Guide: BJCP 2015
Color: 2.9 SRM	Equipment: My Equipment2
Bitterness: 14.7 IBUs	Boil Time: 90 min
Est OG: 1.048 (11.9° P)	Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.011 SG (2.8° P)	Fermentation: Lager, Two Stage
ABV: 4.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
11 lbs	Pilsner (Weyermann) (1.7 SRM)	Grain	1
7 lbs	Adjunct / Puffed Rice (1.0 SRM)	Grain	2
1 lbs	Cara-Pils/Dextrine (2.0 SRM)	Grain	3
6.08 oz	Acid Malt (3.6 SRM)	Grain	4
2.00 oz	Hallertauer Mittelfrueh [4.0%] - Boil 60 min	Hops	5
2.20 items	Whirlfloc Tablet (Boil 15 min)	Misc	6
2.20 tsp	Yeast Nutrient (Boil 10 min)	Misc	7
1.00 oz	Lemondrop [6.0%] - Steep 15 min	Hops	8
2.0 pkgs	Saflager Lager (DCL/Fermentis #W-34/70)	Yeast	9
1.0 pkgs	Sake Yeast (White Labs #WLP705)	Yeast	10

Notes

Crack rice to break up kernels without generating too much flour. Cook rice: Add rice to 3 gallons of water and bing to a boil Cover and let simmer for 20 minutes stirring only once or twice (there should be excess water)Add cooked rice and water mixture to mash vessel Stir in 6 gallons of cold water to bring the temperature to 110ºF Add malt and bring temperature at 110ºF for 15 minutes Raise temperature for additional rests at 142ºF for 30 minutes and 158ºF for 40 minutes After conversion transfer to lautertunWort should be 1.052-1.060 (13-15P) Collect only enough wort to make 11 gallons of finished wort at 1.042 (10.5P) finished gravity Top off brew kettle with water Bring to a boil for 90 minutes Add bittering hops boil for 60 minutes Cool quickly and pitch yeast. Add sake yest to fermenter 48 hours after fermentaion starts.

BeerSmith™ Recipes and Web Editor