Here’s an elegant homebrew recipe for a super-lean and dry rice lager, ideal for warm summer nights or enjoying with virtually any meal.
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For more on brewing with this versatile adjunct, see Rice & Easy: Extract Brewing for Maximum Crispness.
Batch size: 5 gallons (19 liters)
4.4 lb (2 kg) Extra Light dry malt extract (DME)
2.2 lb (1 kg) rice-syrup solids
0.65 oz (18 g) Sorachi Ace at 60 minutes [22.5 IBUs]
0.65 oz (18 g) Sorachi Ace at 5 minutes [4.5 IBUs]
Fermentis SafLager W-34/70
Bring 5.5 gallons (21 liters) of water to a boil, shut off the heat, and add the DME and rice-syrup solids in batches, stirring and being careful not to scorch. Return the heat and achieve a rolling boil. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 52°F (11°C) and pitch the yeast. Ferment at about 54°F (12°C) for 2 weeks, or until terminal gravity. Then package, carbonate, and lager it cold for 3 to 5 weeks. (I usually start cracking them after about 2 weeks because I’m thirsty like that.)
Replace the DME and rice solids with 6.3 lb (2.9 kg) of two-row pale and 3.1 lb (1.4 kg) of flaked rice. Adjust the hop additions to 0.5 oz (14 g) each. Mill the grains and mash at 148°F (64°C) for 75 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, continuing as above.