Rice Lager Ale

Like American-style Lagers, Japanese rice lagers are brewed with rice in addition to barley in the grain mix. Rice (like corn) provides fermentable sugars for the yeasts that produce alcohol, while keeping the beer light in color and body. The idea here is to help dry the beer out, not necessarily get the rice or corn flavor of it.

While I did set out to brew a lager, I realized near the end of my brew day that I should not call this a lager, but rather an ale with rice in it.

Also, the wild rice rice I chose I found out was not actually rice, but rather a grass. I chose this rice due to the color, which was dark in nature and liked the look of it. To really do this right, a rice, such as sushi rice, would be better suited.

The main way to add the rice is in the mash. The rice is first boiled or steamed, like you would making any rice, then added at the beginning of the mash and having it rest for the full duration.

So that all being said, this is really just a blonde ale with grass.

Let it begin.

Recipe:

OG: 1.058
SRM: 4
Est ABV: 6%-ish
IBU: 25
Boil Time: 45 Min

Grain profile:
(85%) – 2-Row
(15%) – Wild Rice

Mash:
60 Min @ 152F

Hops:
(21 IBUs) Pekko (18.5% AA) @ 30 min

Yeast:
Crossmyloof Real Ale

Here’s what went down:

Brewed 1/19/19

Boiled the rice (2 cups of rice to 6 cups of water) for 30 minutes before the mash started. Poured the water off the top and added the rice a few minutes after I mashed in.

3/10/19 Tasting:

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