With my homebrew glycol system now up and running (more on that soon), it felt like the perfect time to dive into the world of lagers. I tend to gravitate toward classic styles, so my latest brew is a nod to the standard American lager—clean, crisp, and easy-drinking. Below you'll find the recipe for what I'm calling Markweiser, a rice lager featuring 22% pre-cooked white rice in the grain bill. It’s light, refreshing, and made to be shared.
I brewed an 11 gal. post boil batch anticipating 2 full 5 gallon kegs after fermentation. I referenced Bru'n water yellow balanced profile and used 75% reverse osmosis water.
Effeciency 92%, Attenuation 87%, ABV 5.5% (on the high side for style), SRM 3, IBU 17, O.G. 1.048, F.G. 1.006
14 lbs. Pilsner malt
8 ounces of dextrin malt
4 lbs. cooked rice
Mashed in at 150f. for 90 minutes to fully convert the rice starch and boiled 90 minutes with 30 gram warrior hops for bitterness and a coolpool addition at 170f. for 20 minutes with 30 grams Hallertau for aroma. Then into the fermenter with salvaged 34/70 yeast from a previous batch of Munich helles.
The beer turned out pretty good. Could it be better? Of course. One change I would make would be to get my mash ph down from 5.5 to 5.2 as the higher mash ph may have contributed to a very subtle astringency. If you have any questions about this recipe or of my processes, leave them in the comment section below.
Cheers!
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