Pound Brau

Source: John Tossberg, George Aux
Recipe added: 01/19/01
Email: georgeaux@hotmail.com

The yield from the rice was exceptional and the gravity was more than anticipated. At racking the beer tasted excellent with a balanced flavor and clean crisp finish. A real crowd pleaser, great for the Superbowl!!!


Recipe type: All Grain
Batch Size: 100 liters
Starting Gravity: 1.050
Finishing Gravity:
Time in Boil: 90 minutes
Primary Fermentation: glass
Secondary Fermentation: glass
Additional Fermentation: kegs



Cooked rice in rice cooker in 2 batches due to size of cooker. Doughed in all ingredients and rest at 55 C for 20 minutes. Recirculated mash continuously for 40 minutes while increasing temperature to 70 C and hold for 10 minutes. Mash out and boil. First wort hopping with Sterling pellets. At the end of boil added Ultra Pellets and counter current wort chilled to drop temp to 13 C. Pitched 0.5 L of yeast slurry into each 5 gallon aliquot. Ferment at 13 C for 10 days and racked into secondary glass. Increase temperature to 25 C for 18 hours and then dropped back down to 1 C for 2 weeks. Keg when clear.
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