Tokyo Drift - Beer Recipe - Brewer's Friend

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Tokyo Drift

147 calories 14.5 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: 1.088 (recipe based estimate)
Post Boil Gravity: 1.176 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Anthony Och
Calories: 147 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Sunday April 17th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Barrett Burston - Pale Malt3.5 kg Pale Malt 37 2 76.1%
0.20 kg German - CaraFoam0.2 kg CaraFoam 37 1.8 4.3%
0.30 kg Barrett Burston - Munich Malt0.3 kg Munich Malt 35 7.7 6.5%
0.60 kg Woolworths - Cooked Arborio Rice0.6 kg Cooked Arborio Rice 40 1 13%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Artisan - Columbus (CTZ) (14.9 AA)5 g Artisan - Columbus (CTZ) (14.9 AA) Hops Pellet 14.9 Boil 40 min 5.68 4.8%
20 g Saaz (3.5 AA)20 g Saaz (3.5 AA) Hops Pellet 3.5 Boil 40 min 5.34 19%
20 g Saaz (3.5 AA)20 g Saaz (3.5 AA) Hops Pellet 3.5 Boil 30 min 4.67 19%
20 g Saaz (3.5 AA)20 g Saaz (3.5 AA) Hops Pellet 3.5 Boil 15 min 3.02 19%
40 g Saaz (3.5 AA)40 g Saaz (3.5 AA) Hops Pellet 3.5 Dry Hop 5 days 38.1%
105 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Whirlfloc Water Agt Mash 15 min.
2 g Irish Moss Fining Mash 15 min.
2 g Diammonium Phosphate (DAP) Other Mash 15 min.
 
Yeast
White Labs - HP Lager Yeast WLP925
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
17 - 20 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 372 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.07 bar       Temp: 20 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.52 L Strike 73 °C -- --
12.48 L Sparge -- -- --
Starting Mash Thickness: 3.13 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 14.4
Mash volume with grains (equipment estimates 2.3 L) 17.4
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 2.8 L) 2.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.7 L) 11.4
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: 16.9  
Equipment Profile Used: System Default
 
Notes
  1. Begin the starter before making the beer.

  2. Clean the kettle in place with PWB and fill with 25L of water. Adjust water pH to 5.2. Remove 13L of water for sparging later.

  3. Crack 600g of White Rice using the mill and then cook this rice for 30 minutes on high heat on the stove. Use 1L of water and absorb all this water. Do not throw away any of the rice, or rinse it.

  4. Heat water to 67 degree strike temperatures. This can be done while the rice is cooking.

  5. Crack the grains into a bucket using the mill. Line the bottom of the grain basket with rice hulls and pour in grain.

  6. Line the kettle with the fine lining mesh and lift grain basket into the water upon striking. Allow recirculation to occur for at least 15 minutes before the rice step.

  7. Once the rice has finished cooking and is cooler, add it to a 5L jug and begin to pour off some of the mash into the rice to loosen it up and begin the enzymatic process of breaking it down.

  8. Once the rice is loosened, add it and fold it into the grain bed and allow to finish the mash.

  9. Mash out and sparge with water between 78-80 degrees Celsius.

  10. Boil the wash and follow the hopping schedule. Subtract 15 minutes from every time due to using the hot method.

  11. At 15 minutes to go, add a whirlfloc, irish moss and yeast nutrient + DAP.

  12. At flamout, (OPTIONAL: Add 200g of Ice to bring temperatures down slightly), reduce temperatures by at least 15 degrees Celsius (80-85) before draining off the wort into the bladder bag. Do this in the stainless steel pot.

  13. At cooler temperatures, pour the wort into a fermenter using sanitized conditions. Ensure dry hops are positioned inside in a magnetic hop sock.

  14. Add the yeast to the wort and ferment at RT for 2 weeks.

  15. Clarify with gelatin.
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  • Last Updated: 2022-04-21 13:24 UTC