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| Eye in the Pyramid Wild Rice Helles Bock |
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(5 gallons/19 L, extract with rice adjunct)
OG = 1.059 FG = 1.015 IBU = 29 SRM = 10 ABV = 5.7%
A light-colored beer made with rice? How is that wild? Well, for starters, this recipe uses wild rice, which adds its characteristic flavor to the beer rather than just contributing fermentable sugars. And, although golden in color, this is a fairly strong beer. Brewing this beer requires a cereal mash, but it’s well worth it for the interesting — but not overpowering — flavor notes from the wild rice. Wild rice can be found at many organic food stores. For best results, stir the rice constantly as you cook it to prevent scorching.
Ingredients
4.0 lbs. (1.8 kg) Laaglander Dutch Light lager kit
2.7 lbs. (1.1 kg) Northwestern Gold malt extract
1.0 lbs. (0.45 kg) 2-row pale malt
0.75 lbs. (0.34 kg) Munich malt
0.66 lbs. (0.30 kg) crystal malt (20 °L)
0.5 lbs. (0.23 kg) CaraPils malt
1.0 lb. (0.45 kg) wild rice
8 AAU Hallertau Hersbrücker hops (60 mins)
(2.0 oz./57 g of 4% alpha acids)
1 tsp. Irish moss
Wyeast 2206 (Bavarian) or White Labs WLP820 (Octoberfest) yeast
0.75 cups corn sugar (for priming)
Step by Step
Boil wild rice and a handful of crushed pale malt for 30 minutes. Stir constantly. Heat 1 gallon (3.8 L) of water to 142 °F (61 °C). When 15 minutes are left in rice boil, place crushed grains in steeping bag and submerge in this water. Hold temperature at 126–131 °F (52–55 °C) for duration of rice boil. Open steeping bag, dump in rice and stir into grains. Add heat, if needed, to bring temperature to 155 °F (68 °C) and hold for 45 minutes. Remove grain bag, place in colander and rinse with 0.5 gallons (1.9 L) of water at 170 °F (77 °C). Combine “grain tea,” 2.0 lbs. (0.91 kg) of malt extract and water to make 2.5 gallons (9.5 L) of wort. Bring this to a boil, adding hops once boil begins. Boil for 60 minutes. Add Irish moss and remaining malt extract with 15 minutes left in the boil. Cool wort to at least 65 °F (18 °C) and transfer to fermenter. Aerate and pitch yeast. Ferment at 55 °F (13 °C) for two weeks, then let temperature raise to 60 °F (16 °C) for two days. Rack to secondary and lager for 4 weeks at 32–40 °F (0–4.4 °C).
All-grain option:
Replace first four ingredients with 9.75 lbs. (4.4 kg) 2-row Pilsner malt and 0.75 lbs. (0.34 kg) Munich malt. Boil wild rice and a handful of crushed pale malt for 30 minutes. Stir constantly. In your kettle, heat 3.6 gallons (14 L) of water to 142 °F (61 °C). When 15 minutes are left in rice boil, mash in grains and hold at 131 °F (55 °C) for duration of rice boil. Stir rice into grains and add heat to bring temperature to 158 °F (70 °C) and hold for
45 minutes. Add boiling water to mash out to 168 °F (76 °C). Boil wort for 90 minutes, adding hops for final 60 minutes. Add Irish moss with 15 minutes left in the boil. Cool wort to at least 65 °F (18 °C) and transfer to fermenter. Aerate and pitch yeast. Ferment at 55 °F (13 °C) for two weeks, then let temperature raise to 60 °F (16 °C) for two days. Rack to secondary and lager for 4 weeks at 32–40 °F (0–4.4 °C).
(Adapted from “Wild Wild Rice” by Joe and Dennis Fisher, Oct. 2000, p. 24.)
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