Scotts mashing instructions ---------------------
Mashing Instructions:
let grain rest at 120

Bring 1.6 gal. to boil, add rice, stir until thick, turn off heat

lower temp of rice with ice to 150

add 1# milled two-row

let set 20 minuets

turn heat back on and bring rice/grain to boil.
(stiring constantly, do not let rice scorche)

once rice/grain has boiled for 5 minuets turn heat off and add rice to main mash
(mash temp should be 148, mash one hour)



------- original Mashing Instructions: -----------------------
let grain rest at 120 before working with rice, rice should be milled to resemble malt-o-meal. Bring 5 gal. to boil, add rice, stir until thick, turn off heat, lower temp of rice with cold water to 150 and add 2# milled two-row, let set 20 minuets, turn heat back on and bring rice to boil, stiring constantly, do not let rice scorch, this is very important and also very labor intensive, once rice has boiled for 5 minuets turn heat off and add rice to main mash, use gloves, once rice has been stired in to main mash temp should be very close to 148, mash one hour,

Hops:
The hops for this beer are brewers preference, since IBU's are very low in this brew 8-15, flavor and aroma hops are not needed.

Extra Ingredients:
Dilute carbon filterd tap water with 50-50 mix distilled water.

Yeast:
I prefer wyeast #2007 Pilsen lager yeast