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Japanese Rice Beer

Ingredients:
3.3# Northwestern Midwestern Light Malt Extract
2# Rice Syrup
1/2# Carapils Malt
1 oz - Saaz 3.1% AA-45 min
1/2 oz - Cascade 4.3% -30 min
3/4 cup - Dextrose (priming)
Wyeast 2112 - Make 1/4 gal of starter using 1/2# Northwestern Extract Co. DME. Boil for 15 min let cool, add yeast and let stand 24 hrs.

Instructions:
Steep grains at 150 degrees for 30 min, add to 3 gls of water. Remove from heat and add extract. Bring to a boil and add hops as scheduled. Cool wort using prefered method, and add cold water to bring the batch up to 5 gallons. Pitch yeast starter.

OG: 1:041
IBUs: 17


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