Domo Arigato (Hoppy Japanese-style Rice Lager)

Mash 70 minutes at 64°C (147°F) and a mash pH of 5.2–5.5. If sparging, do so at 75–78°C (167–172°F). Collect enough wort in the kettle to yield 5 gal. (19 L) into the fermenter.

Boil wort vigorously for 60 minutes, adding Whirlfloc, yeast nutrient, and kettle hops as per the required schedule. After the 60-minute boil, lower the temperature to either 90°C (194°F) or 70°C (158°F), add whirlpool hops, and steep 10 minutes before chilling the wort.

Chill wort to 10°C (50°F) and transfer to fermenter. Aerate thoroughly and pitch yeast. Start fermentation at 10°C (50°F) and increase temperature by 1°C (1.8°F) each day. Add dry hops as per the indicated schedule.

After 3 days with no yeast activity (no gravity change), cold crash and chill the beer to as close to 0°C (32°F) as you can. Keep chilled for a week or two prior to bottling or kegging with 2.4 vol. (4.8 g/L) CO2.

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