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Koji Beer

Course: Drinks
Keyword: 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)
  • 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.