Japanese Rice Lager Recipe

Directions

1. 1

   Prepare the Rice

   Rinse the Japanese short-grain rice under cold water until the water runs clear. This helps remove excess starch.

2. 2

   Cook the Rice

   In a medium pot, combine the rinsed rice and 4 cups of water. Bring to a boil over medium heat, then reduce the heat to low. Cover and simmer for about 20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it cool to room temperature.

3. 3

   Prepare the Yeast

   In a small bowl, dissolve 1 teaspoon of sake yeast in a few tablespoons of warm water (about 100°F). Let it sit for about 10 minutes until it becomes frothy.

4. 4

   Combine Ingredients

   In a large fermentation vessel, combine the cooled rice, dissolved yeast, and 0.5 oz of noble hops. Mix well to ensure even distribution.

5. 5

   Fermentation

   Cover the fermentation vessel with a clean cloth and secure it with a rubber band. Allow the mixture to ferment at room temperature for about 1-2 weeks. Check daily for bubbling, indicating fermentation is active.

6. 6

   Add Corn Sugar

   Once fermentation is complete (no more bubbles are seen), stir in 0.5 cups of corn sugar until fully dissolved. This will help carbonate the lager.

7. 7

   Bottling

   Using a siphon or funnel, carefully transfer the lager into clean bottles, leaving about an inch of headspace at the top. Add 0.5 cups of priming sugar to the bottles to enable carbonation.

8. 8

   Cap and Condition

   Cap the bottles securely and store them in a dark, cool place for another 1-2 weeks to carbonate.

9. 9

   Chill and Serve

   Once carbonated, chill the bottles in the refrigerator. Serve the Japanese rice lager cold, poured into a glass, and enjoy the crisp, delicate, and refreshing flavors.