Mr Miyagi Rice Lager - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Mr Miyagi Rice Lager

160 calories 19.5 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.08 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Herr Stein
Hop Utilization: 99%
Calories: 160 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Friday March 31st 2023
Similar Recipes

Long Flight - European Style Pilsner

by Wolf King Brewing

OG: 1.046 FG: 1.008 ABV: 5.0% IBU: 20

1.048
1.016
4.2%
18.0
3.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Bestmalz - BEST Pilsen5 lb BEST Pilsen 37 1.9 52.4%
4 lb Briess - Rice, Flaked4 lb Rice, Flaked 32.2 1 41.9%
4.75 oz German - Acidulated Malt4.75 oz Acidulated Malt 27 3.4 3.1%
4 oz American - Carapils (Dextrine Malt)4 oz Carapils (Dextrine Malt) 33 1.8 2.6%
9.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Sorachi Ace0.4 oz Sorachi Ace Hops Pellet 11.1 Boil 60 min 18.02 20%
1.60 oz Sorachi Ace1.6 oz Sorachi Ace Hops Pellet 11.1 Boil 0 min 80%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.55 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
0.55 g Baking Soda Water Agt Mash 1 hr.
4.54 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Diamond Lager Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
68%
Flocculation:
Low
Optimum Temp:
64.4 - 77 °F
Starter:
No
Fermentation Temp:
51 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 338 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.8 oz       Temp: 68 °F       CO2 Level: 2.5 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
7 gal Dough in Temperature -- 140 °F --
7 gal Beta amylase Temperature 150 °F 145 °F 60 min
7 gal Alpha amylase Temperature 160 °F 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.77 g | 35.1 qt) 7.52 30.1  
Mash volume with grains (equipment estimates 9.53 g | 38.1 qt) 8.29 33.1  
Grain absorption losses -1.19 -4.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 6.08 24.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
Total: 7.52 30.1
Equipment Profile Used: System Default
 
Notes

-Dough in at 120-140 for 20 min.

  • rest at 145-148 for 60min.
    -Alpha amylase rest at 155 for 60min.
    Water Profile: Ca 14 | Mg 0 | Na 12 | SO4 28 | Cl 20

    Very light body, light color, super clarity and a dry finish.
    Kanpai!
Last Updated and Sharing
 
230
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-05-09 06:24 UTC