Kirin Ichiban Japão (Japanese Rice Lager) 5 Japanese rice, Lager, Japanese from fi.pinterest.com
Description
If you are a fan of lagers, then you must try making a Japanese rice lager. This light and refreshing beer is perfect for summer days and goes well with a variety of dishes. The rice used in this recipe gives the beer a crisp and clean taste. Making this beer at home is easy and fun, and you can impress your friends with your brewing skills.
Prep Time
The preparation time for this recipe is around 30 minutes. You will also need to allow around 4 weeks for the beer to ferment and condition.
Cook Time
The cooking time for this recipe is around 2 hours.
Ingredients
To make this Japanese rice lager, you will need the following ingredients:
6 lbs of Pilsner malt
2 lbs of Flaked rice
1 oz of Saaz hops
1 packet of lager yeast
5 gallons of water
Equipment
You will need the following equipment to make this beer:
Brew kettle
Mash tun
Fermenter
Bottles or keg
Thermometer
Hydrometer
Auto-siphon
Method
Step 1: Mash
Heat up 4 gallons of water to 165°F in the brew kettle. Add the Pilsner malt and flaked rice to the mash tun and pour in the hot water. Stir the mixture well and let it sit for 60 minutes.
Step 2: Sparge
Heat up another 4 gallons of water to 170°F in the brew kettle. Slowly pour the hot water over the grain bed in the mash tun to rinse out the remaining sugars. Collect the wort in the brew kettle.
Step 3: Boil
Bring the wort to a boil and add the Saaz hops. Boil for 60 minutes, stirring occasionally.
Step 4: Cool
After the boil, cool the wort down to 68°F using a wort chiller or an ice bath.
Step 5: Ferment
Transfer the cooled wort to the fermenter and add the lager yeast. Place the fermenter in a cool and dark place with a temperature of around 50°F. Let the beer ferment for around 2 weeks.
Step 6: Condition
After the fermentation is complete, transfer the beer to a secondary fermenter or a keg. Let the beer condition for another 2 weeks at a temperature of around 40°F.
Step 7: Bottle or Keg
After the conditioning period, you can either bottle the beer using priming sugar or transfer it to a keg. If you are bottling the beer, let it carbonate for 2 weeks at room temperature.
Notes
Make sure to sanitize all your equipment before use to prevent contamination.
Nutrition Info
One pint of this Japanese rice lager contains around 150 calories and 12 grams of carbohydrates.
Recipe Tips
To get the best results, use high-quality ingredients and follow the recipe closely. Make sure to store the beer at the right temperature during the fermentation and conditioning period. If you want to add more flavor to the beer, you can experiment with different types of hops or add some fruit or spices during the boil. Enjoy your homemade Japanese rice lager with your favorite dishes or on its own.
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