(five gallons, all-grain)
OG = 1.042 FG = 1.004 IBUs = 12
5 pounds pale malted barley
1.25 pounds flaked rice
2.6 AAU Mount Hood hops (2/3 ounce of 4% alpha acid)
2 AAU Mount Hood hops (1/2 ounce of 4% alpha acid)
3 Beano® tablets (150 enzyme units per tablet)
1 quart starter of American lager yeast (White Labs WLP840 or Wyeast 2035)
2/3 cup of invert sugar for priming
Step by step
Mash in malted barley and flaked rice with 2.25 gallons of 152° F water. Resulting mash temperature should be 140° F. Rest at 140° F for 30 minutes and increase temperature to 150° F. Rest at 150° F for 30 minutes and increase mash temperature to 158° F. Rest at 158° F for 45 minutes and then increase temperature to 168° F for mash-off. Transfer mash to lauter tun and allow mash to rest 15 minutes before beginning vorlauf. Recirculate wort until clear and transfer to brew kettle. Begin sparging with 168° F when grain bed has approximately one inch of wort above it. Collect a total of 6 gallons of wort.
Bring wort to a boil and add 2.6 AAU of Mount Hood hops. Boil for 55 minutes and add 2 AAU of Mount Hood hops. Boil 5 more minutes and stop boil. Chill wort to 52° F (if possible), aerate well, add yeast starter and Beano® tablets.
Ferment at 52° F until fermentation ends, about 10 to 14 days. Verify final gravity has been achieved with a hydrometer and rack beer to a secondary fermenter. Place secondary in a 38° F refrigerator and hold for one week and then cool refrigerator to 32° F (if possible). Let beer sit at 32° F for an additional 2 weeks before bottling. Transfer beer to bottling bucket, add 2/3 cup of priming sugar (dissolved in boiling water and cooled before adding), bottle and condition at room temperature for 2 weeks. Alternatively, transfer to a keg, carbonate and enjoy.
Substitute 4.5 pounds of pale malt extract for the malted barley and 1.25 pounds rice syrup for the flaked rice. Proceed as above from boil.