Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.40 oz |
Sorachi Ace0.4 oz Sorachi Ace Hops |
|
Pellet |
11.1 |
Boil
|
60 min |
18.29 |
20% |
|
1.60 oz |
Sorachi Ace1.6 oz Sorachi Ace Hops |
|
Pellet |
11.1 |
Whirlpool
|
0 min |
12.09 |
80% |
|
2 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
2 oz |
Sorachi Ace (Pellet) 1.9999999954251 oz Sorachi Ace (Pellet) Hops |
|
30.38 |
100% |
|
2 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
5.02 gal |
ROBOBREW SYSTEM |
Strike |
-- |
158 °F |
60 min |
|
3.16 gal |
ROBOBREW SYSTEM |
Batch Sparge |
-- |
168 °F |
-- |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 tsp |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
Priming
|
Method: co2
CO2 Level: 2.65 Volumes |
Target Water Profile
Balanced Profile
Notes
Clawhammer.com (full credit to them and I copied info from their website!)
Water Chemistry
We started with 7 gallons (26.5 liters) of Asheville city water. We added a gram of Gypsum to ours, but this will be different for everyone depending on your water.
10 minutes into the mash we checked our pH. We were looking for something in the range of 5.2 - 5.4. We had a pH of 5.2 without having to add any lactic or citric acid.
Grains
We used 4 pounds (1.81 kilograms) of white rice, 5 pounds (2.27 kg) of pilsner malt, and 8 ounces (227 grams) of acid malt. The acid malt helped drop our pH into the desired range, which is part of the reason we didn't have to adjust chemistry any further.
Mash
We mashed at 158 degrees Fahrenheit for 60 minutes. For our European friends, that's 70c.
Hops
We exclusively used Sorachi Ace hops in this beer. This hop variety is the same hop used in Sapporo beer and has a high percentage of alpha acids along with a lemon flavor and aroma. We added .4 ounces (11.33 grams) at 60 minutes and then 1.6 ounces (45.4 grams) as a whirlpool addition.
Yeast and Fermentation
Yeast: We used two packs of Saflager W-34/70 dry lager yeast.
Fermentation: 10 days at 55 degrees Fahrenheit. (12.77C).
After 10 days we warmed it up to 70 degrees Fahrenheit for a 3 day dialectal rest. (21.11C)
We lagered it for about two months at 35 degrees Fahrenheit (1.66C).
Tasting
The beer finished with a low ABV of 3.8% and was extremely crushable. It turned out really light, really crisp, and really smooth, all with a bit of hop character up front. The rice also came through as well. This beer left us wondering why every light lager made with rice couldn't taste this good. We highly recommend you brew this beer at home, we may keep it on tap all the time now.
Last Updated and Sharing
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- Last Updated: 2020-04-21 08:06 UTC
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|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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