Kanpai Rice Lager - All Grain Version

Makes 5 gallons



Malts & Extracts:
7.00 lbs. Superior Pilsen Malt
1.00 lbs. Flaked Rice
0.50 lbs. Rice Hulls
0.25 lbs. Acidulated Malt
0.25 lbs. Dextrapils Malt

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

Yeast:
Imperial L55 Kanpai (50° - 58°), 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 Falconers Flight hops. With 15 minutes remaining in the boil add 1 Carrageenan Tablet and 0.25 oz Falconers Flight 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: 1.040
FG: 1.010
ABV: 3.9%
IBUs: 20
SRM: 2