Sapporo Japanese Lager Recipe

Directions

1. 1

   Mashing

   In a large pot, add 5 liters of water and heat it to around 70°C (158°F).

2. 2

   Add the Pilsner malt and rice flakes to the heated water. Stir well to ensure all the grains are submerged.

3. 3

   Maintain the temperature at around 65°C (149°F) for 60 minutes. This process allows the enzymes in the malt to convert starches into sugars.

4. 4

   Boiling

   After mashing, remove the pot from heat and strain the liquid into another pot, leaving the grains behind.

5. 5

   Bring the liquid (wort) to a boil and add the Hallertau hops. Boil for 60 minutes.

6. 6

   15 minutes before the end of the boiling time, add the Saaz hops.

7. 7

   Cooling and Fermentation

   Once the boiling is complete, cool the wort quickly using a wort chiller or an ice bath until it reaches around 20°C (68°F).

8. 8

   Transfer the cooled wort into a sanitized fermentation vessel and pitch the yeast.

9. 9

   Seal the vessel with an airlock and allow it to ferment in a cool, dark area for 2-3 weeks.

10. 10

    Bottling

    After fermentation is complete, prepare your bottles by sanitizing them.

11. 11

    Transfer the beer into the bottles, leaving some headspace. Cap the bottles.

12. 12

    Allow the bottles to carbonate at room temperature for about 1-2 weeks.

13. 13

    Enjoy

    After carbonation, chill the bottles in the refrigerator and enjoy your homemade Sapporo Japanese Lager!