![]() ![]() Japanese Rice Lagerĭownload Download this recipe's BeerXML fileĪ couple days prior to brewing, I made a yeast starter with Imperial Yeast L28 Urkel.Īfter adjusting the brewing water to my desired profile and getting it heating up on brew day, I weighed out and milled the barley malt. Other than that, the recipe I designed was fairly simple. Given rice’s reputation as imparting minimal flavor and body to beer while contributing fermentable sugar, Japanese Rice Lager seemed an ideal candidate, so I designed a recipe featuring jasmine rice and the stylistically classic Sorachi Ace hop variety.īecause I chose to use jasmine rice, which is not available in flaked form at my homebrew shop, I would need to “brew the hard way” by employing a cereal mash to gelatinize the rice prior to being able to extract its fermentable sugars. There are several Japanese breweries producing Rice Lager, a very popular one of which is Sapporo, who in the 1970s-1980s developed the Sorachi Ace hop, a variety specifically intended for use in their flagship lager.Īs Covid restrictions loosen and the summer heat approaches, I was thirsting for a refreshing session beer to enjoy with friends throughout an afternoon of catching up. As is often the case with beer, there is no specific requirement for the type or exact amount of rice to use when making this style, nor is there one particular way to brew it. Similar in character to mass market American adjunct lager, Japanese Rice Lager is produced using a relatively large proportion of – you guessed it – rice along with barley malt. When searching for an ultra-refreshing, pleasantly drinkable beer, lager is the obvious choice, and one unique spin on this general style that I’ve been anxious to try out is Japanese Rice Lager. ![]() There are several styles that fit that description, but not all are created equal. With warmer weather coming upon us, my desire for light, refreshing beers grows strong.
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