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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. If we can make something similar, we'll be very happy.
Recipe Rationale
Using Flaked Rice
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.
Mash Schedule
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.
Hops
For hops, we're using Hallertau Tradition because we've got some leftover from previous batches. If you don't have this exact variety on hand, just about any noble hop variety will work well here.
Yeast
We're switching things up with W34/70 instead of our usual Novalager, just for a change of pace. Any clean fermenting lager yeast will work well for this style of beer.
Brewfather Recipe Link
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
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