Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Mashing
In a large pot, heat 5 liters of water to 165°F (74°C). Add 6 cups of pilsner malt and 1 cup of rice to the water, stirring well to combine.
- 2
Steeping
Maintain the temperature at around 150°F (65°C) for 60 minutes, stirring occasionally. This process converts the starches in the malt and rice into sugars.
- 3
Boiling
After steeping, bring the mixture to a boil. Once boiling, add 1 oz of Saaz hops and boil for an additional 60 minutes, stirring occasionally.
- 4
Cooling
After boiling, cool the wort quickly to around 70°F (21°C) using a wort chiller or an ice bath.
- 5
Fermentation
Transfer the cooled wort to a fermentation vessel and pitch in 1 package of lager yeast. Seal the vessel and allow it to ferment at around 50°F (10°C) for 2 weeks.
- 6
- 7
Chilling and Serving
Once carbonated, chill the bottles in the refrigerator. Serve the Sapporo-style lager cold in a chilled glass.