Name: Rene At Tlaquepaques Japanese Lager Recipe
Cook time: 720 h
Total time: 720 h
Yield: 5 servings
Cuisine: Japanese
Ingredients: 8 lb Pilsner malt; 2 lb Flaked rice; 0.5 lb Crystal malt (10L); 6.5 gal Water; 1 oz Hallertauer Mittelfrüh hops; 0.5 oz Saaz hops; 0.5 oz Hallertauer Mittelfrüh hops (flameout); 1 packet Lager yeast (W34/70 or WLP830); 4 oz Priming sugar (corn sugar)

Sapporo

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

Sanitize fermenter, airlock, kettle, spoons, and bottles. Gather all equipment and pre-measure ingredients to ensure a smooth brew day.

Sanitation & Preparation

Heat 3.5 gallons (13.25 L) of water to about 165°F (74°C). Add crushed Pilsner malt, flaked rice, and crystal malt to reach a mash temperature of 152–154°F (67–68°C). Hold for 60 minutes to convert starches into fermentable sugars.

Mash In & Mash Temperature

Raise the mash to 168–170°F (76–77°C) for mash-out. Slowly drain the wort and sparge with enough water to collect approximately 6.5 gallons (24.6 L) of wort for the boil.

Mash Out & Sparge

Bring wort to a vigorous boil. Add Hallertauer Mittelfrüh hops (1.0 oz) at 60 minutes. With 15 minutes left in the boil, add Saaz hops (0.5 oz). At flameout, add Hallertauer Mittelfrüh hops (0.5 oz) for aroma.

Boil & Hop Schedule

Cool the wort rapidly to 50–55°F (10–13°C). Oxygenate the wort briefly, then pitch lager yeast (one packet).

Cool Wort & Pitch Yeast

Ferment at 50–55°F (10–13°C) for 10–14 days until attenuation is complete and activity has slowed.

Primary Fermentation

Transfer to a secondary vessel if desired, or keep in primary and lager at 32–40°F (0–4°C) for 2–4 weeks to develop a clean, crisp character.

Lagering

Prepare priming sugar by dissolving 4 oz (115 g) in 2 cups (475 ml) of water, boil for 5 minutes, then cool and add to the bottling bucket. Bottle the beer, cap, and store at room temperature for 1–2 weeks to carbonate.

Priming & Packaging

Pilsner malt

Flaked rice

Crystal malt (10L)

Water

Hallertauer Mittelfrüh hops

Saaz hops

Hallertauer Mittelfrüh hops (flameout)

Lager yeast (W34/70 or WLP830)

Priming sugar (corn sugar)

Japanese Lager

Amaro Nonino

16 pineapple infused martini with stoli vodka, spiced rum, coconut rum, and vanilla vodka - shaken and served up- finished with a bordeaux cherry

Stoli Doli

Classic Lobster Bisque

Seafood Tower

Seared PRIME beef steaks with a cognac-mushroom sauce

Traditional Steak Diane (9oz. tournedos of beef)

Lemon, sweety drop peppers, capers, fresh dill, mirepoix, sauteed spinach and one more choice from any of our side dishes

Japanese Lager Recipe

Descriptors

Tasting Notes

Food Pairings

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