Name: 5 Points Market & Restaurants Harland Brewing Japanese Rice Lager Recipe
Cook time: 336 h
Total time: 336 h
Yield: 6 servings
Cuisine: Japanese
Ingredients: 3200 ml Water; 900 g Pilsner malt, milled; 600 g Long-grain rice, milled (adjunct); 20 g Bittering hops (e.g., Hallertau Mittelfrüh or Saaz, pellets); 10 g Aroma hops (late addition, pellets); 1 packet Lager yeast (Saccharomyces pastorianus); 100 g Priming sugar (corn sugar/dextrose)

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Sanitize all brewing equipment: kettle, fermenter with airlock, siphon, hydrometer, thermometer, spoons, and bottles or kegging system. Have sanitizer solution ready for quick dips of all tools and airlocks.

Sanitation and prep

If brewing all-grain: mash milled Pilsner malt with water to target a mash temperature around 65 C (149 F) and hold for 60 minutes to convert starches. Add milled rice to the mash to incorporate rice adjunct character. If using malt extract or pre-made wort, skip the mash step and proceed to boiling with the appropriate dissolving process.

Mash or adjunct preparation

Lauter and sparge to collect approximately 3200 ml of wort, ensuring efficient extraction while avoiding tannin extraction from the grains.

Lautering and rice adjunct management

Bring wort to a rolling boil. Add 20 g of hops at the start of the boil for bitterness. With 15 minutes remaining, add 10 g of hops for aroma. Maintain a full 60-minute boil. Reserve some hot break to avoid haze.

Boil and hop schedule

Cool wort rapidly to a fermentation-friendly temperature of 9–12 C (48–54 F) using a wort chiller or ice bath.

Cooling

Transfer cooled wort to a sanitized fermenter. Pitch lager yeast. Ferment at 9–12 C (48–54 F) for 10–14 days until attenuation is complete and gravity stabilizes.

Fermentation

Move the fermenter to a cold-conditioning environment at 2–4 C (36–39 F) for 7–14 days to improve clarity, flavor balance, and lager character.

Cold conditioning

Prepare priming sugar by dissolving 100 g in a small amount of water and mixing gently into the beer before bottling or kegging. Allow 1–2 weeks at room temperature to carbonate, then store cold for freshness. Package into 6 x 16 oz cans to match the 'Harland Brewing Japanese Rice Lager' profile.

Priming and packaging

Water

Pilsner malt, milled

Long-grain rice, milled (adjunct)

Bittering hops (e.g., Hallertau Mittelfrüh or Saaz, pellets)

Aroma hops (late addition, pellets)

Lager yeast (Saccharomyces pastorianus)

Priming sugar (corn sugar/dextrose)

Harland Brewing Japanese Rice Lager

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Make Harland Brewing Japanese Rice Lager Recipe in just 336h . 16oz 5% ABV- San Diego, CA 6 light 'n' Toasty, an astounding sugar-coated sipper

Harland Brewing Japanese Rice Lager Recipe

Descriptors

Tasting Notes

Food Pairings

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