Harp Lager

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Light and crisp lager. 100 calories. Brewed with Arkansas rice.

Rinse the Arkansas rice under cold water until the water runs clear. Soak the rice in fresh water for about 30 minutes.

Prepare the Rice

In a large pot, bring 10 liters of water to a boil. Add the soaked rice and cook on medium heat for about 20 minutes or until the rice is tender. Drain and set aside.

Cook the Rice

In a mash tun, combine the cooked rice and pale malt with 15 liters of water. Heat to 150°F (65°C) and maintain this temperature for 60 minutes.

Mash the Grains

After mashing, sparge the mixture with additional hot water to collect the wort. You should have about 20 liters of wort.

Sparge

Bring the wort to a boil and add the Cascade hops. Boil for 60 minutes, stirring occasionally.

Boil the Wort

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Cool the Wort

Transfer the cooled wort into a sanitized fermenter. Pitch the lager yeast and seal with an airlock. Allow it to ferment at 50°F (10°C) for 2 weeks.

Fermentation

After fermentation, dissolve corn sugar in a small amount of boiling water. Add this to the beer before bottling. Bottle the beer and cap tightly.

Priming and Bottling

Let the bottled beer condition at room temperature for 1-2 weeks, then refrigerate before serving.

Conditioning

Pour the light lager into a glass and enjoy your homemade 2nd Rodeo Light Beer!

Serve

Arkansas rice

Water

Pale malt

Hops (Cascade)

Yeast (Lager strain)

Corn sugar

2nd Rodeo Light Beer

GoPro YETI

FORTY BREWING CO

ARK. ROCK

Laguu Lager

Ong SEO

Parmesan-Herb Waffle Fry Pint

Make 2nd Rodeo Light Beer Recipe in just 3h . Light and crisp lager. 100 calories. Brewed with Arkansas rice.

2nd Rodeo Light Beer Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like