The following beer recipe is featured in the July/August 2022 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This modern take on a Japanese rice lager is dry and refreshing. The tropical, citrusy flavor will allow you to test the effect of whirlpool hopping temperature on the “juiciness” of the finished beer.
You can brew two beers separately from scratch or boil one wort and divide it into two batches at knockout to try two whirlpool addition temperatures, one at 90°C (194°F) and the other at 70°C (158°F). Or, just choose either of the two whirlpool temperatures, brew, and enjoy!
- 2.5 kg (5.5 lb.) German Pilsner malt
- 1.7 kg (3.75 lb.) flaked rice
- 10 g (0.35 oz.) Sorachi Ace, 11.5% a.a. @ 60 min
- 10 g (0.35 oz.) Sorachi Ace, whirlpool at 90°C (194°F) or 70°C (158°F)
- 10 g (0.35 oz.) Vic Secret, whirlpool at 90°C (194°F) or 70°C (158°F)
- 20 g (0.7 oz.) Sorachi Ace, dry hop when SG < 1.015
- 20 g (0.7 oz.) Vic Secret, dry hop when SG < 1.015
- Fermentis W-34/70, Lallemand Diamond Lager, White Labs WLP830 German Lager Yeast, Wyeast 2206 Bavarian Lager Yeast, Omega Yeast OYL-102 American Pilsner, Omega Yeast OYL-113 Mexican Lager, or any other crisp lager yeast
- Ca 50 ppm, Mg < 10 ppm, Na < 10 ppm, SO₄ 60 ppm, Cl 40 ppm, HCO₃ < 10 ppm
- ADDITIONAL INGREDIENTS
- 0.5 tablet Whirlfloc @ 10 min1 tsp.
- (3 g) yeast nutrient @ 5 min (double the normal amount)
- 110 g corn sugar (if bottle conditioning) to 2.4 vol. (4.8 g/L) CO2
Yield: 19 L (5 US gal.)
Original Gravity: 1.046 (11.4°P)
Final Gravity: 1.008 (2.1°P)
Mash 70 minutes at 64°C (147°F) and a mash pH of 5.2–5.5. If sparging, do so at 75–78°C (167–172°F). Collect enough wort in the kettle to yield 5 gal. (19 L) into the fermenter.
Boil wort vigorously for 60 minutes, adding Whirlfloc, yeast nutrient, and kettle hops as per the required schedule. After the 60-minute boil, lower the temperature to either 90°C (194°F) or 70°C (158°F), add whirlpool hops, and steep 10 minutes before chilling the wort.
Chill wort to 10°C (50°F) and transfer to fermenter. Aerate thoroughly and pitch yeast. Start fermentation at 10°C (50°F) and increase temperature by 1°C (1.8°F) each day. Add dry hops as per the indicated schedule.
After 3 days with no yeast activity (no gravity change), cold crash and chill the beer to as close to 0°C (32°F) as you can. Keep chilled for a week or two prior to bottling or kegging with 2.4 vol. (4.8 g/L) CO2.
Join for Less Than a Pint
Subscribe for only $4.99/month
Members get discounts on beer, food, and merchandise, plus a subscription to Zymurgy magazine online, and unlimited access to medal-winning and clone recipes for just $4.99 a month.