Seabright Rice Lager - Beer Recipe - Brewer's Friend

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Seabright Rice Lager

146 calories 11.4 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.58 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tim Hamersly
Calories: 146 calories (Per 12oz)
Carbs: 11.4 g (Per 12oz)
Created: Wednesday September 18th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Weyermann - Barke Pilsner Malt6 lb Barke Pilsner Malt 37.03 1.75 67.4%
2.50 lb Flaked Rice2.5 lb Flaked Rice 40 0.5 28.1%
4 oz German - Melanoidin4 oz Melanoidin 37 25 2.8%
2.50 oz German - Acidulated Malt2.5 oz Acidulated Malt 27 3.4 1.8%
8.91 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Sorachi Ace0.25 oz Sorachi Ace Hops Pellet 11.1 Boil at 212 °F 60 min 11.25 12.5%
0.75 oz Sorachi Ace0.75 oz Sorachi Ace Hops Pellet 9.7 Boil 20 min 17.86 37.5%
1 oz Sorachi Ace1 oz Sorachi Ace Hops Pellet 9.7 Boil 5 min 7.84 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Amylase Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3 g Oxblox3D Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
4 g CellarScience - FermFed Other Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
4 ml CellarScience - Silafine Fining Secondary 0 min.
 
Yeast
CellarScience - German
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
54 - 62 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 222 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Whole Foods RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 3 10 32 68 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 qt Boil/steam rice Temperature 212 °F 212 °F 15 min
4 qt Add 4 qt of cold water to bring down to strike temp Strike 60 °F 148 °F 40 min
Temperature 158 °F 158 °F 30 min
6 qt Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 2.3 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.3 qt/lb 5.12 20.5  
Mash volume with grains 5.83 23.3  
Grain absorption losses -1.11 -4.5  
Remaining sparge water volume (equipment estimates 3.07 g | 12.3 qt) 2.82 11.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 6.58 26.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5.25 21  
Total: 7.94 31.8
Equipment Profile Used: System Default
 
Notes

Steam/ boil rice in grain basket with 24qt water for 15/20mins until done. Add remaining 10 qt strike water and brewing salts and bring up to strike temp. Once salts have dissolved, pull off 6 qt of water to reserve for sparge.

Very vigorous boil to yield good head retention.

Or lager yeast at 70F under 5-10 psi for 1-2 weeks.

Transfer to secondary with finings and cold crash and lager around 33 - 36 F for at least 2 weeks.

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  • Last Updated: 2026-04-03 00:45 UTC