Kanpai Rice Lager - All Grain Version

Makes 5 gallons



Malts & Extracts:
8.25 lbs. Munich 10L Malt
1.50 lbs. Flaked Rice
0.25 lbs. Rice Hulls
10 oz. Carafa II Malt

Hops:
0.50 oz. Saaz hops (boil 60 minutes)
1.00 oz. Saaz hops (boil 15 minutes)
1.00 ea. Carrageenan Tablet - Kick, Whirlfloc, or 1 tsp. Irish Moss

Yeast:
Imperial L55 Kanpai (50°-58°F) - or- Omega DRY Lutra Kviek (68° - 95°)

Step by step:
     Mash at 148° for 45-60 minutes. Raise temperature of mash to 165°, (called mash-out temperature) then run off 6.5 gallons of wort to begin your 60 minute boil. When wort comes to a boil add 0.50 oz Saaz hops. With 15 minutes remaining in the boil add 1 Carrageenan Tablet and 1.00 oz Saaz hops. 
     At the end of the boil turn off the heat and cool wort down to desired pitching temperature. Add yeast and begin fermenting. Around the 5 day mark or when fermentation slows check the specific gravity of your beer. When final gravity is reached, bottle or keg as desired.

 

OG: 1.050
FG: 1.009
ABV: 5.4%
IBUs: 16
SRM: 24