Koshihikari Echigo Clone - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Koshihikari Echigo Clone

146 calories 12.1 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 13.79 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Shed
Calories: 146 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Monday February 20th 2023
1.045
1.007
5.1%
16.2
7.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
700 g Bestmalz - BEST Pilsen700 g BEST Pilsen 37 1.9 42.4%
300 g Bestmalz - BEST Wheat Malt300 g BEST Wheat Malt 37.7 2.2 18.2%
200 g Bestmalz - BEST Caramel Munich I200 g BEST Caramel Munich I 34.5 35 12.1%
450 g Niigata Koshihikari - JP - Niigata Koshihikari Short Grain Rice450 g JP - Niigata Koshihikari Short Grain Rice 30 1 27.3%
1,650 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Hallertau Hersbrucker8 g Hallertau Hersbrucker Hops Pellet 3.5 Boil at 100 °C 60 min 11 44.4%
5 g 47 Hops - Saaz5 g Saaz Hops Pellet 3.8 Boil at 100 °C 15 min 3.71 27.8%
5 g 47 Hops - Saaz5 g Saaz Hops Pellet 3.8 Boil 5 min 1.49 27.8%
18 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Citric acid $ 0.00 / g
$ 0.00 		Water Agt Mash 1 hr.
2 g Baking Soda $ 0.00 / g
$ 0.00 		Water Agt Mash 1 hr.
2 g Epsom Salt $ 0.00 / g
$ 0.00 		Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
11.50 Grams
Cost:
$ 0.00 / g
$ 0.00
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 31 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
13.3 L Wheat and Rice Steeping 75 °C 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume 16.3
Mash volume with grains 17.4
Grain absorption losses -1.7
Mash Lauter Tun losses -0.9
Pre boil volume 13.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 8
Volume into fermentor 8
Total: 16.3  
Equipment Profile Used: System Default
 
Notes

Only use Koshihikari rice from the Niigata prefecture.

Cook the rice by boiling it with a 2:1 ratio of water to rice on very low heat.
Once all the water is gone, and the rice is cooked, let it steam with the lid on and the heat off for 10 minutes.
Place the rice in a large bowl or pot, throw in the wheat malt and mix it with the rice and wait an hour or so. The amylase from the wheat malt will give the rice a head start.
At this point, you can use it for your mash.

Last Updated and Sharing
 
735
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-03-16 05:03 UTC