Japanese Rice Lager - Beer Recipe - Brewer's Friend

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Japanese Rice Lager

157 calories 16.4 g 330 ml
Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Thursday March 9th 2023
Amount Fermentable Cost PPG °L Bill %
1.80 kg New Zealand - Pilsner Malt1.8 kg Pilsner Malt 37.3 1.93 54.9%
180 g Gladfield - Sour Grapes Acid Malt180 g Sour Grapes Acid Malt 12.4 2.03 5.5%
1.30 kg Flaked Rice1.3 kg Flaked Rice 40 0.5 39.6%
3.28 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Hallertau Tradition (Germany)24 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 21.29 60%
16 g Saaz16 g Saaz Hops Pellet 3.5 Boil 30 min 7.64 40%
40 g / 0.00
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Whirlfloc Water Agt Mash --
Lalbrew - Novalager
1 Each
Attenuation (custom):
Optimum Temp:
-18 - -18 °C
Fermentation Temp:
15.5 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 284 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: dextrose       Amount: 91.6 g       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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 12
Mash volume with grains 14.1
Grain absorption losses -3.3
Remaining sparge water volume (equipment estimates 13.1 L) 9.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.9 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 15
Going into fermentor 15
Total: 21.2  
Equipment Profile Used: System Default

Wash and cook the rice. Use shortgrain.
Heat water to 67C before adding the grain and slowly mix in the rice until no longer clumped together. Mash at 65C for 60 mins from start to finish. If sparging, make sure the water temp is close to 65C to ensure there is no burnt flavour.

Do the boil for 60 mins. Near the end of boil (10 mins before) add a half teaspoon of yeast nutrient. Cool wort immediately and try to get it as low as 18C before transferring the wort to a fermenter.
The recommendation for Novalager pitching is to pitch dry while the wort is being transferred, to ensure it is mixed in and oxigenated.
Novalager can be fermented at lower (12 Celcius) or higher (18-20C) temperatures. It should ferment quickly at 18 degrees, thus the choice to do that here.
If everything goes well, the beer should ferment fairly dry. When I did this recipe, my starting gravity was fairly high, so it finished higher at 1.016. It still tasted much like Sapporo. Cheers (or kampai!)

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  • Last Updated: 2024-03-01 05:49 UTC