bigholty
Well-Known Member
- Joined
- 7/12/06
- Messages
- 144
- Reaction score
- 3
Hi,
I have had a search through here for info about making asian-style lagers. I got a bit of info but there's not a real lot on offer, especially for an all-grain brew. The general consensus is "why bother, rice beers aren't that great anyway". I quite like them as a thirst-quencher, and I'm at a point in my learning-curve where I want to try mashing some non-malted adjuncts (my current setup allows me to do 23L AG batches). I've put down my ideas for a recipe below and I'd welcome any comments. In particular, will the ratio of malt to rice be okay (what is the most rice you could have and still get conversion), what hops are commonly used in this style, and any suugestions for a suitable yeast?
75% pilsener malt
20% plain rice, crushed a bit and cooked
5% light crystal
20 min protein rest at 50C
60 min sacch rest at 65C
Bitter to 20-25 IBU with Nothern Brewer
1.0g/l Saaz at 5-10min from flameout
Target OG around 1.045-50
Ferment at 12C with clean, good attenuating lager yeast, etc...as for normal lager
Cheers.
I have had a search through here for info about making asian-style lagers. I got a bit of info but there's not a real lot on offer, especially for an all-grain brew. The general consensus is "why bother, rice beers aren't that great anyway". I quite like them as a thirst-quencher, and I'm at a point in my learning-curve where I want to try mashing some non-malted adjuncts (my current setup allows me to do 23L AG batches). I've put down my ideas for a recipe below and I'd welcome any comments. In particular, will the ratio of malt to rice be okay (what is the most rice you could have and still get conversion), what hops are commonly used in this style, and any suugestions for a suitable yeast?
75% pilsener malt
20% plain rice, crushed a bit and cooked
5% light crystal
20 min protein rest at 50C
60 min sacch rest at 65C
Bitter to 20-25 IBU with Nothern Brewer
1.0g/l Saaz at 5-10min from flameout
Target OG around 1.045-50
Ferment at 12C with clean, good attenuating lager yeast, etc...as for normal lager
Cheers.