Japanese Rice Lager - Beer Recipe - Brewer's Friend

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Japanese Rice Lager

145 calories 12.4 g 330 ml
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Beer Stats
Method: BIAB
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5 liters (ending kettle volume)
Pre Boil Size: 6 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (ending kettle)
Rating:
4.00 (1 Review)

Calories: 145 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Friday December 6th 2019
1.048
1.008
5.2%
0.0
3.7
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
800 g German - Pilsner800 g Pilsner 38 1.6 57.1%
600 g White rice - White rice600 g White rice 12 1.6 42.9%
1,400 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.30 g Epsom Salt Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 21 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Total strike volume 7.2
Mash volume with grains 7.7
Grain absorption losses -0.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 10.7 L) 6
Boil off losses -5.7
Post boil volume (equipment estimates 0.3 L) 5
Estimated amount in fermentor 5
Total: 7.2  
Equipment Profile Used: System Default
 
Notes

Fermentation: 10 days at 55 degrees Fahrenheit. (12.77C)
(Det närmaste vi kommer är källaren.)

After 10 days we warmed it up to 70 degrees Fahrenheit for a 3 day dialectal rest. (21.11C)
(I köket dårå)

We lagered it for about two months at 35 degrees Fahrenheit (1.66C).
(Kyler ned det rätt hårt under julen i kylen)

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  • Last Updated: 2019-12-06 12:06 UTC