Green Light Rice Lager Recipe

Directions

1. 1

   Mashing

   In a large brew kettle, heat 16 cups of water to approximately 165°F (74°C). Add the pale malt and rice flakes to the heated water and stir well to prevent clumping. Maintain the temperature around 150°F (65°C) for 60 minutes, stirring occasionally.

2. 2

   Lautering

   After mashing, separate the liquid wort from the grain by pouring it through a strainer or a lautering system into a clean container. Rinse the grains with an additional 5 cups of hot water to extract as much sugar as possible, collecting all the liquid in your brew kettle.

3. 3

   Boiling

   Bring the collected wort to a boil and add 0.5 cups of Nugget hops. Boil for 60 minutes, stirring occasionally. This will help extract the bitterness and aroma from the hops.

4. 4

   Cooling

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

5. 5

   Fermentation

   Transfer the cooled wort into a sanitized fermentation vessel. Sprinkle the yeast on top of the wort and seal the vessel with an airlock. Allow it to ferment in a cool, dark place for 1-2 weeks, or until fermentation activity has ceased.

6. 6

   Bottling

   Once fermentation is complete, prepare a priming solution by dissolving 3 tablespoons of priming sugar in 1 cup of boiling water. Allow it to cool, then add it to the fermented beer. Bottle the beer in sanitized bottles, leaving about an inch of headspace in each bottle.

7. 7

   Carbonation

   Cap the bottles and let them carbonate at room temperature for about 1-2 weeks. After this time, you can refrigerate the bottles.

8. 8

   Enjoy

   Once carbonated, chill the bottles in the fridge and enjoy your homemade Green Light Rice Lager!