Japanese Rice Pilsner - Beer Recipe - Brewer's Friend

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Japanese Rice Pilsner

144 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.171 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Anthony Och
Calories: 144 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Friday April 15th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Voyager Craft Malt - Pale Schooner2 kg Pale Schooner 35.9 2.1 46.5%
1.50 kg Barrett Burston - Pale Malt1.5 kg Pale Malt 37 2 34.9%
0.20 kg German - Carapils0.2 kg Carapils 35 1.3 4.7%
0.50 kg Rice Syrup Solids0.5 kg Rice Syrup Solids 37 1 11.6%
0.10 kg Corn Sugar - Dextrose0.1 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2.3%
4.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Saaz (3.5 AA)10 g Saaz (3.5 AA) Hops Pellet 3.5 Boil 50 min 1.82 9.1%
10 g Sorachi Ace (11.1 AA)10 g Sorachi Ace (11.1 AA) Hops Pellet 11.1 Boil 50 min 9.15 9.1%
10 g Sorachi Ace (11.1 AA)10 g Sorachi Ace (11.1 AA) Hops Pellet 11.1 Boil 25 min 6.69 9.1%
20 g Sorachi Ace (11.1 AA)20 g Sorachi Ace (11.1 AA) Hops Pellet 11.1 Boil 1 min 0.83 18.2%
60 g Sorachi Ace (11.1 AA)60 g Sorachi Ace (11.1 AA) Hops Pellet 11.1 Dry Hop (High Krausen) 3 days 54.5%
110 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Mash 15 min.
2 g Citric acid Other Mash 15 min.
1 g Irish Moss Fining Mash 15 min.
2 g Diammonium Phosphate (DAP) Other Mash 15 min.
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Med-High
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 73 °C 67 °C 90 min
10 L Sparge 75 °C 75 °C --
Starting Mash Thickness: 3.13 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 11.6
Mash volume with grains (equipment estimates -1.1 L) 14
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 4.3 L) 4.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 11.6 L) 11.4
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 5.7
Top off amount 15.1
Going into fermentor 20.8
Total: 15.7  
Equipment Profile Used: System Default
 
Notes
  1. Crush grain and add 400g of Rice hulls.

  2. Boil 500g of Jasmine rice and reduce until water is absorbed.

  3. Clean and rinse kettle. Fill with 25 of Water and adjust pH to 5.2 with citric acid. No water adjustment in chemistry is needed. Heat to strike temperature and remove 15L of water into a pot.

  4. Add bag liner to kettle. Place all grain inside grain basket with a rice hull bottom. Slide inside of kettle/bag. Begin mash.

  5. Mix rice mixture with some of the mash runoff to loosen it, and begin to add it slowly into the mash as it is being stired. Distirbute throughout the grain.

  6. Mash out and sparge with water that has been heated to 80 degrees Celsius on a stove. Then boil the mash and begin the hop schedule, minus 20 minutes due to using a hot-bladder bag for storage.

  7. Add all adjuncts at 15 minutes including a Whirfloc, Irish Moss, DAP, Yeast Nutrient.

  8. At flamout, allow the wort to circulate freely and begin a whirlpool so the hops can mix as it cools down.

  9. Add 10g of Sorachi hops at 50degrees for a whirlpool for 15 minutes OR transfer to hot bladder to preserve until hopping.

  10. When it is cooler than 15 degrees, Add it to a fermenter and pitch the yeast which will have been fermenting as a starter for a day or so. Make sure that the hops are suspended magnetically in a hop sock.

  11. Ferment at 15 degrees Celsius for 5 days. Magnetically release dry hops on day 2.

  12. Ferment until clear, around 4-6 weeks. Clarify with Gelatin.
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  • Last Updated: 2022-04-15 05:06 UTC