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Mt. Fuji's Revenge

172 calories 18.5 g 12 oz
Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 13 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Japanese Pilsner
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created Sunday December 26th 2021
1.052
1.014
4.9%
12.1
3.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Flaked Rice10 lb Flaked Rice 40 0.5 48.2%
10 lb Mecca Grade - Lamonta (American Pale)10 lb Lamonta (American Pale) 37 3 48.2%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 2.4%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 1.2%
20.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 12.1 100%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
8 gal RICE BOIL Strike 212 °F 640 min
all grains 110 °F 15 min
142 °F 30 min
158 °F 40 min
8 gal Sparge 165 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 g Epsom Salt Water Agt Mash 0 min.
9 g Gypsum Water Agt Mash 0 min.
1 g Magnesium Chloride Water Agt Mash 0 min.
1 tbsp Irish Moss Fining Boil 0 min.
10 ml Lactic acid Water Agt Boil 0 min.
1 tsp Gelatin Fining Secondary 0 min.
 
Yeast
White Labs - American Lager Yeast WLP840
Amount:
2 Each
Cost:
Attenuation (custom):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
53 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 204 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes
  1. crack rice to break up kernels
  2. Cook rice. Add rice to 8 gal of boiling water let sit over night
  3. Add grain, bring temp up to 110 deg. F , 15 min
  4. temp to 142 deg. F 30 min
  5. temp to 158 for 40 min.
  6. transfer to lautertun.
  7. sparge 165 collect 15 gal.
  8. Boil 60 min
  9. Cool and pitch
  10. 10 days at 53 deg. F
  11. 3 days 70 deg.
  12. crash 35 deg. add gelatin
  13. 20 days 33 deg. F
    serve and enjoy
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-01-20 02:57 UTC
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