Japanese Rice Lager - Beer Recipe - Brewer's Friend

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Japanese Rice Lager

154 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 71% (brew house)
Source: mattcolo
Calories: 154 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Monday January 4th 2021
1.047
1.009
4.9%
19.3
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb US - Pale 2-Row12.5 lb Pale 2-Row 37 1.8 61%
6 lb Flaked Rice6 lb Flaked Rice 40 0.5 29.3%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 4.9%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 4.9%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Motueka0.6 oz Motueka Hops Pellet 4.6 Boil 60 min 5.1 18.8%
0.60 oz Motueka0.6 oz Motueka Hops Pellet 4.6 Boil 20 min 3.09 18.8%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Leaf/Whole 11.1 Boil 20 min 5.64 15.6%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 11.1 Hopback at 212 °F 7 min 1.81 15.6%
1 oz Sorachi Ace1 oz Sorachi Ace Hops Pellet 11.1 Whirlpool 0 min 3.61 31.3%
3.20 oz / $ 0.00
 
Yeast
White Labs - American Lager Yeast WLP840
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 889 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
2 0 10 10 3 10
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.6 gal Infusion 164 °F 148 °F 60 min
11.2 gal Fly Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 64 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.12 gal (52.48 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.12 gal (4.48 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.41 25.6  
Mash volume with grains 8.05 32.2  
Grain absorption losses -2.56 -10.3  
Remaining sparge water volume (equipment estimates 9.53 g | 38.1 qt) 11.41 45.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.12 g | 52.5 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume (equipment estimates 11.56 g | 46.2 qt) 12 48  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Hops absorption losses (hopback) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.94 g | 47.8 qt) 11.5 46  
Total: 17.81 71.3
Equipment Profile Used: System Default
 
Notes

Lager Pressure Fermentation schedule (1ATM, 15psi):
-Aerate wort
-pitch at 1ATM - 50f - set spunding value @10-12psi
-day 2 - move to room temp (66f) let free rise, keep at ~15psi
-day 7 - if Gravity achieved, cold condition @ 35f @15psi for 1 week
-day 14 - pressure transfer to sterilized, purged kegs, cold condition 1 more week @ 15psi to carbonate

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  • Last Updated: 2021-01-31 21:52 UTC