Batch size: 6 gallons (23 liters)
Brewhouse efficiency: 75%
12.9 lb (5.9 kg) 2-row pale
3 lb (1.4 kg) flaked rice
8 oz (227 g) Crystal 10
8 oz (227 g) Crystal 20
8 oz (227 g) rice hulls
HOPS & ADDITIONS SCHEDULE
1 oz (28 g) Warrior [15% AA] at 60 minutes
1 oz (28 g) Simcoe [13% AA] at 30 minutes
2 oz (57 g) Centennial [10% AA] at flame-out
6 oz (170 g) Japanese sencha green tea at dry hop
White Labs WLP709 Sake #9
Mash at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Fly sparge with 170°F (77°C) water and stop runoff at 1.006 to avoid any huskiness or tannins. Boil for 75 minutes, adding the hops according to the schedule. Chill to 68°F (20°C), aerate the wort, and pitch a healthy yeast starter. Ferment at 66°F (19°C) for 7 days, then raise to 72°F (22°C) for 14–21 days, or until the beer is finished and free of off-flavors. After primary fermentation, rack to a new vessel or remove the yeast cake, and dry hop with sencha green tea at 68°F (20°C) for 3 days, then crash and carbonate.
I typically mash at 1.5 quarts of water per pound for most low- to medium-bodied beers. Add more rice hulls if you want—this grist does not lauter well and can get pretty gummy. Water profile: I used reverse-osmosis (RO) water, pre-acidified using phosphoric acid to a pH of 5.75, then mineralized to 150 ppm calcium using gypsum. Use a water chemistry calculator to get a precise number, or just add about 6 grams to all your water and call it good. It’s beer, not analytical chemistry.