A beer made using koji rice, giving a dry, sour characteristic to the beer
- 1 kg flaked rice
- 400 g Umami Chef koji
- 2 kg Simpsons Extra Pale Malt
- 1 SafAle US05 Yeast
- Saaz leaf
Wash the rice and then add at least 2 litres of water.
Leave to soak in a fridge overnight.
Rinse and then boil for 20 minutes.
Drain the rice and then leave it to cool.
Add the rice and the koji to the nylon bag. Place the tied nylon bag into a 3 gallon fermentation vessel.
Cover with 3 litres of cooled, boiled water.
Place a lid with an airlock on top and leave at room temperature (21'C) for 4 days.
Filter the rice from the liquor.
Make the beer with 2kg of Simpsons extra pale malt and saaz hops in a kettle ready mash at 66'C. 25g of saaz leaf is used as a bittering hop, boiling for 60 minutes. Add a further 15g with 15 minutes to go and 10g with 5 minutes to go. (Note: The initial gravity of this wort was 1055.)
Add the liquor from the koji (3.3 litres) (Note: The initial gravity of the koji liquor was 1072 and when combined it was 1063)
Add SafAle US05 Yeast and fit a lid with fermentation lock.
Leave to fermet out, about 5 days. (Note: Final gravity 1004 - giving 7.8% ABV)
Rack off the beer and add 60g priming sugar before bottling.
Leave to condition for 10 weeks.