Japanese Rice Beer Recipe

This Japanese Rice Beer Recipe is an excellent choice for those who enjoy a crisp and refreshing beer. Made with Pilsner malt and flaked rice, this beer has a light body and a well-balanced flavor, thanks to the Sorachi Ace and Saaz hops. Fermented with Wyeast 2278 Czech Pils yeast and conditioned for four weeks, this beer has an estimated ABV of 5.3% and a bitterness rating of 25 IBU.

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Japanese Rice Lager

This is an extremely crisp, dry, and well-balanced lager – thanks to the Sorachi Ace and Saaz hops. As the name suggests, flaked rice is added to the grain bill.

Prep Time1 hour hr

Cook Time1 hour hr 15 minutes mins

TO FERMENT32 days d

Course: Beer

Cuisine: Larger

Keyword: Japanese Rice Lager

Servings: 40 pints

Calories: 7kcal

Author: Dan Smullen

Equipment

• 1 Mash tun or large pot
• 1 Brew kettle
• 1 Fermenter
• 1 Airlock
• 1 Hydrometer
• 1 Thermometer
• 1 Auto-siphon
• 1 Bottles or keg
• 1 Wort chiller or ice bath
• 1 Propane burner or heat source (if brewing outdoors)
• 1 Grain mill (if milling your own grains)
• 1 Sanitizer (e.g. StarSan)
• 1 pH meter or pH strips (optional)
• 1 Refractometer (optional)

Ingredients

For the Mash – Liquor 13 Litres (23 Pints) – Mash Time 1 hr – Temperature 65°C (149°F)

• 10 lb Pilsner malt Quantity 4.7 kg
• 1 lb Flaked rice Quantity 500 g

For the Boil – 27Litres (47 1/2 Pints) – Boil Time 1 hr – 15 mins

• 1/2 oz (Hops) Sorachi Ace 14.9% When to add -At start of boil (IBU 21.0)
• 1/4 oz (Hops) Sorachi Ace 14.9% When to add -For last 15 mins of boil (IBU 4.0)
• 1/4 oz (Hops) Saaz 4.2% When to add -At turn off (IBU 0.0)
• 1 tsp Protofloc Other-When to add -For last 15 mins of boil

To Ferment – 12°C (54°F) – Conditioning 4 weeks at 3°C (37°F)

• 1 Wyeast 2278 Czech Pils Yeast

Instructions

• Heat 13 liters (23 pints) of water to 65°C (149°F) in a mash tun or large pot. Add the Pilsner malt and flaked rice to the water and stir well to combine.
• Maintain the temperature at 65°C (149°F) and let the mash rest for 1 hour.
• After 1 hour, sparge the mash with hot water to extract as much wort as possible.
• Bring the wort to a boil in a brew kettle. Add 1/2 oz (14.9 g) of Sorachi Ace hops at the start of the boil.
• Boil the wort for 1 hour. Add 1/4 oz (7 g) of Sorachi Ace hops and 1 tsp of Protofloc during the last 15 minutes of the boil. Add 1/4 oz (7 g) of Saaz hops at the turn off.
• After boiling, cool the wort to 12°C (54°F) using a wort chiller or by placing the kettle in an ice bath.
• Transfer the cooled wort to a fermenter and pitch the Wyeast 2278 Czech Pils Yeast. Seal the fermenter with an airlock and ferment the beer for 5 weeks at 12°C (54°F).
• After 5 weeks, transfer the beer to a secondary fermenter or keg and condition for 4 weeks at 3°C (37°F).
• Carbonate the beer by adding priming sugar to the bottles or force carbonate in a keg.
• Enjoy your Japanese Rice Lager!

Unique and Refreshing Flavor

This Japanese Rice Beer Recipe offers a unique and refreshing flavor that is perfect for warm weather. The combination of Pilsner malt and flaked rice gives the beer a light body and crispness, while the Sorachi Ace and Saaz hops provide a well-balanced flavor with a subtle bitterness.

Easy to Make

This recipe is easy to follow, making it a great option for those new to homebrewing. With clear instructions and simple ingredients, even first-time brewers can make a delicious and satisfying beer.

Professional Results

Despite its ease of preparation, this recipe produces professional-level results. Fermenting with Wyeast 2278 Czech Pils yeast and conditioning the beer for four weeks ensures that it is smooth and satisfying, with an estimated ABV of 5.3% and a bitterness rating of 25 IBU.

Perfect for Any Occasion

Whether you’re planning a backyard BBQ or simply looking for a refreshing beer to enjoy on a warm day, this Japanese Rice Beer Recipe is the perfect choice. Its light and crisp flavor make it a versatile beer that pairs well with a variety of foods and occasions.

FAQ on Making this Japanese Rice Beer Recipe