All-Grain Recipe

(3 gallons/11.4 L, all-grain)
OG = 1.050 FG = 1.008
IBU = 9 ABV = 5.5%

Ingredients

3 lbs. (1.4 kg) Calrose rice (or similar)
2 lbs. (0.91 kg) Maris Otter malt
1 gal. (3.8 L) pasteurized apple juice (12–13 °Brix /1.047-1.051 SG, which is typically bottle strength)
4.9 AAU Bramling Cross hops (15 min.) (0.75 oz./21 g at 6.5% alpha acids)
½ tsp. amylase enzymes
11 g SafAle US-05 yeast (or similar strain)
90 g corn sugar (if priming)

Step by Step

It is recommended to use a brew-in-a-bag system for this mash. Wash and steam the rice. Mash the steamed rice and crushed Maris Otter malt along with the amylase enzymes in 2.5 gal. (9.5 L) at 152 °F (67 °C) water for 30 minutes. Rinse the grains with 1 gal. (4 L) of 170 °F (77 °C) water. Bring it to a boil, boiling for 30 minutes. Add the hops at 15 minutes to flameout. Chill to 80 °F (27 °C) and transfer to a carboy. Add the apple juice and mix to combine. Sprinkle yeast on top and close the vessel with an airlock. Ferment until completion then package.