This recipe is completed on the stovetop with pots, no beermaking equipment is needed. No recirculation is needed either. However, the brewing equipment can be used.
- Ensure there is enough ice for this recipe. 2 Cups are needed.
- Crack the rice and boil for 30 minutes in 1.7L of water on the stove. Once this is finished, move to step 2. This is to ensure there is time to let the rice naturally cool on its own.
- Adjust pH of 15L of water to 5.3 and heat to 50 degrees Celsius. Crack the grain and add to the water and allow to rest for 30 minutes.
- Cool the rice solution down to 70 degrees Celsius and add this to the malt. Allow to digest for 120 minutes at 67 degrees Celsius. Monitor temperature with an alarm.
- Strain the mixture through a BIAB cloth and remove the grain. Sparge with 3L of water and begin to boil the wash.
- Follow the hop schedule and adding of adjuncts at 15 minutes.
- When the boil is over, add the ice to the wort and cover, allowing it to cool naturally, or in the fridge, to the desired temperature. Add wort to a clean and sanitised fermenter and aerate.
- Add the yeast to the wort and seal. Ferment at 20psi for 3 weeks. Ferment at 10 degrees Celsius for the first 4 days.
- Once the pressure reaches 5psi, quickly add the dry hops and re-seal to complete the rest of the fermentation.
