Japanese Joe Super Dry - Beer Recipe - Brewer's Friend

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Japanese Joe Super Dry

155 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Wednesday December 13th 2017
1.047
1.013
4.5%
26.5
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 6-Row12 lb Pale 6-Row 35 1.8 57.1%
2 lb Belgian - Pilsner2 lb Pilsner 37 1.6 9.5%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 4.8%
4 lb Flaked Rice4 lb Flaked Rice 40 0.5 19%
2 lb Rice Hulls2 lb Rice Hulls 0 0 9.5%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Saaz3 oz Saaz Hops Pellet 3.5 Boil 60 min 19.89 60%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 15 min 6.58 40%
5 oz / $ 0.00
 
Yeast
Wyeast - Pilsen Lager 2007
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
East Sacramento
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9 1 2 3 2 21
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.44 gal (53.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.44 gal (5.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.88 31.5  
Mash volume with grains 9.56 38.2  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume (equipment estimates 8.44 g | 33.8 qt) 8 32  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.44 g | 53.8 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.88 63.5
Equipment Profile Used: System Default
 
Notes

Grind the rice in a coffee Grinder then cook for 20 min until soft.. Add to the mash. Mash at 122 for at least 30 min (the protien rest in this recipie is really important because you need to condition your rice sludge before sacc rest)
increase to 148-150 for 60 min (150 Max this is a light dry beer you want max conversion your target is 1.007 FG) minimal residual sweetness is key here.

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  • Last Updated: 2017-12-13 23:38 UTC