Koji Beer
A beer made using koji rice, giving a dry, sour characteristic to the beer
Ingredients
- 1 kg flaked rice
- 400 g Umami Chef koji
- 2 kg Simpsons Extra Pale Malt
- 1 SafAle US05 Yeast
- Saaz leaf
Instructions
Rice Preparation
- 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.
Koji Fermentation
- 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.
Beer
- 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) Giving a total volume of about 11 - 12 litres
- 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.