1188 Brewing Co.’s Silk Robes and Kimonos Rice Lager clone

(5 gallons/19 L, all-grain)
OG = 1.041  FG = 1.006
IBU = 30  SRM = 2  ABV = 4.6%

Ingredients
5.5 lbs. (2.5 kg) Pilsner malt
2.25 lbs. (1 kg) flaked rice
10 oz. (284 kg) flaked corn
½ tsp. Amylo 300 (liquid alpha amylase enzyme)
6.5 AAU Sorachi Ace hops(first wort hop) (0.5 oz./14 g at 13% alpha acids)
3.5 AAUs Hallertau Mittelfrüh hops (30 min.) (1 oz./28 g at 3.5% alpha acids)
3.5 AAUs Hallertau Mittelfrüh hops (15 min.) (1 oz./28 g at 3.5% alpha acids)
3.5 AAUs Hallertau Mittelfrüh hops (5 min.) (1 oz./28 g at 3.5% alpha acids)
Imperial Yeast L17 (Harvest Lager), White Labs WLP830 (German Lager), or SafLager W-34/70 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
With the goal of creating a highly fermentable wort, mash in with 12.5 quarts (12 L) of 157 °F (70 °C) strike water to achieve a single infusion rest temperature of 146 °F (63 °C). Add liquid alpha amylase enzyme. Hold at this temperature for 60 minutes.

Recirculate and raise the mash temperature to 168 °F (76 °C). Recirculate for 10 minutes. 

Add first wort hop addition. With sparge water at 170 °F (77 °C), collect about 6.5 gallons (25 L) of wort. Set timer for 90 minutes at start of boil. At 30, 15, and 5 minutes, add Mittelfrüh hop additions. 

Chill wort to around 54 °F (12 °C). Pitch yeast, making sure fermenter is topped off to 5.25 gallons (20 L). Begin fermentation at 55 °F (13 °C) and hold there until gravity reaches 1.020, then raise to 59 °F (15 °C). After holding at this temperature for one week, lager for three weeks at near-freezing temperatures (32–40 °F/0–4 °C). Bottle and prime or keg and force carbonate to 2.5 v/v.

1188 Brewing Co.’s Silk Robes and Kimonos Rice Lager clone

(5 gallons/19 L, partial mash)
OG = 1.040  FG = 1.006]
IBU = 30  SRM = 2  ABV = 4.6%

Ingredients
2.5 lbs. (1.13 kg) Pilsen dried malt extract
1 lb. (0.45 kg) Pilsner malt
1 lb. (0.45 kg) flaked rice
0.5 lb. (230 g) Weyermann CaraFoam® malt
14 oz. (400 g) table sugar
½ tsp. Amylo 300 (liquid alpha amylase enzyme)
6.5 AAU Sorachi Ace hops(first wort hop) (0.5 oz./14 g at 13% alpha acids)
3.5 AAUs Hallertau Mittelfrüh hops (30 min.) (1 oz./28 g at 3.5% alpha acids)
3.5 AAUs Hallertau Mittelfrüh hops (15 min.) (1 oz./28 g at 3.5% alpha acids)
3.5 AAUs Hallertau Mittelfrüh hops (5 min.) (1 oz./28 g at 3.5% alpha acids)
Imperial Yeast L17 (Harvest Lager), White Labs WLP830 (German Lager), or SafLager W-34/70 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Mash the Pilsner, CaraFoam®, and flaked rice in a muslin bag in 2 gallons (8 L) of water at 152 °F (68 °C). Once mash temperature has settled to about 146 °F (63 °C), add liquid alpha amylase enzyme and hold for 30 minutes. Afterwards, place the grain bag in a colander and wash with 1 gallon (4 L) of warm or hot water. Remove, then add water to reach a total volume of 6 gallons (22.7 L). With the heat turned off, carefully stir in the malt extract, first wort hops, and table sugar. Once fully dissolved, bring wort to a boil.

At start of boil, set timer for 60 minutes. At 30, 15, and 5 minutes, add Mittelfrüh hop additions. 

Chill wort to around 54 °F (12 °C). Pitch yeast, making sure fermenter is topped off to 5.25 gallons (20 L). Begin fermentation at 55 °F (13 °C) and hold there until gravity reaches 1.020, then raise to 59 °F (15 °C). After holding at this temperature for one week, lager for three weeks at near-freezing temperatures (32–40 °F/0–4 °C). Bottle and prime or keg and force carbonate to 2.5 v/v.