Mr Rice Guy - Japanese Rice Lager - All Grain Recipe

 

Foreword

We're on a mission to try out all the different types of lagers, and next up is a Japanese rice lager. We're big fans of Japanese lagers, especially Asahi, so if we can whip up something even close to that, we'll be pretty happy.

The recipe is straightforward with just pilsner malt and flaked rice. Honestly, we don't feel like dealing with the hassle of a full cereal mash, so flaked rice is a perfect shortcut since it can go straight into the mash with the pilsner malt.

The mash schedule is a bit unique, with a 30-minute rest at 63°C and another 30-minute rest at 70°C. This should help us get maximum fermentability and hopefully give us a nice low finishing gravity and dry finish.

For hops, we're using Hallertau Tradition because we've got some leftover from previous batches. And for yeast, we're switching things up with W34/70 instead of our usual Novalager, just for a change of pace. Though, Novalager will probably stay our go-to lager yeast in the future.

Vitals

Batch Volume: 22L 
Boil Time: 60 minutes
Brewhouse Efficiency: 75%

Original Gravity: 1.044
Final Gravity: 1.007
IBU (Tinseth): 19
BU/GU: 0.44
Colour: 5.7 EBC
Expected ABV: 4.9%

Mash

Mash Step 1: 63°C - 30 minutes
Mash Step 2: 70°C - 30 minutes
Mash Out: 75°C - 10 minutes

Fermentables

3.0kg - Gladfield Pilsner Malt
1.5kg - Flaked Rice

Hops

60 mins - Hallertau Tradition - 22g - 14 IBU
10 mins - Hallertau Tradition - 25g - 5 IBU

Yeast

Fermentis Saflager W-34/70 - Dry - 2 Packets

Fermentation

10°C - 5 days
13°C - 2 days
17°C - 1 day
19°C - 1 day

Carbonation

2.4 CO2-vol

Water Profile 

"Balanced" water profile

Ca2+ (Calcium): 34
Mg2+ (Magnesium): 10
Na+ (Sodium): 29
Cl- (Chloride): 70
SO42- (Sulfate): 70
HCO3- (Bicarbonate): 37

Want to see how it went? Check out the link to the Brew Day post below.

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