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We made the darkest and simultaneously lightest homebrew ever and it might just be a new beer style. It's a black lager that's super roasty but also super light in body. We achieved this vibe by using an absurd amount of black patent malt and a ton of black rice. This is a recipe for a 10 gallon batch of beer and it's tailored for our 20 gallon 240 volt brewing system. Here's the full recipe
- 15.24 gallons of city water treated with one campden tablet
- 12 pounds of 2 row pilsner malt
- 7 pounds of black rice
- 3 pounds of vienna malt
- 2 pounds of black patent malt
- 1 pound of crystal 60 malt
- 3 ounces of Rakau hops
- 2 packages of Saflager 34/70 yeast
- Fill the kettle with 5 gallons of water and add the rice. Boil for 60 minutes or until rice is fully cooked.
- Once rice is cooked, add 10.25 gallons of water and heat (or cool) to 158F.
- Add the remainder of the grains (make sure to finely crush) and mash for 60 minutes.
- Elevate grains and allow to drain for 10 minutes.
- Heat kettle to a boil.
- Once boiling, add 1 ounce of Rakau hops and set a timer for 60 minutes.
- Once the timer expires, cut the heat and add the remainder (2 ounces) of Rakau hops.
- Chill to 70F, transfer to a fermenter and pitch 2 packages of Saflager 34/70.
- We recommend pressure fermenting at room temperature for 14 days, cold crashing, and serving on tap at 40F.
- We fermented this using one of our new keg fermenters with a tri clamp spunding valve - you can pre order one of these kegs here
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