Japanese Style lager

[klowski]

Looking for some help on this one. Done a lot of research, but want to make sure I'm not off the deep end. Any advice welcomed. I've been very interested in this idea and I'm finally going to pull the trigger on making one. Here is the recipe:

Japanese Lager:
Type: All Grain
OG: 1.048 FG: 1.011
ABV: 4.85% IBU's: 14.20
Efficiency 75% Color 3.4 SRM
Protein rest @ 122deg 30 min
Mash @149deg 60min
90 min boil.

Grains:
14 lbs (2 row) pilsner (prob Weyermann floor malted bohemian pils..)
5 lbs Nishiki Rice
3 lbs rice hulls
Probably mashing at 1.4
Hops:
.75oz Liberty (4.30%) @60
.75oz Ultra (3%) @60
.5oz Czech Saaz (4%) @30
.25oz Ultra (3%) @10
.25ox Liberty (4.3%) @10
2oz Irish Moss @10

Yeast:
Czech Bedejovice Lager 78% att.

Primary 7 days @52.5 deg
Secondary 14 days@ 72 deg
Lager 45 days@ 40 deg

Was thinking I would boil the 5lbs of rice the night before then put in fridge in an airtight container for the next day.

Any thoughts or recommendations?

Thanks!
Scott

 

[BackAlley]

Since it looks like you can step your mash I would consider doing 75 at 145 then 15 at 158 after your 122 rest. Really dry that thing out.


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[pjj2ba]

I've never brewed with rice before (lots of times with corn though). That being said, I'd figure out a way to "crush up" the cooked rice. The smaller the particles, the faster it will convert. Don't worry too much about a stuck mash, as when mashed properly, the rice should totally disappear as it is mostly starch.