Boil rice for 30 minutes. Add grains and water for mash.

First rest at 94°F for 30 minutes to help break down the adjuncts.

Raise the temperature to 122°F for 30 minutes for protein degradation.

Raise the temperature to 140°F for 15 minutes for better head retention and clarity.

Raise the temperature to 153°F for 45 minutes for starch conversion.

Raise the temperature to 158°F for 20 minutes for complete conversion.

Mashout at 168°F for 10 minutes. Sparge with 168°F water at < 6 pH.

Boil the wort and add your 3/4 oz. Saaz. Boil for 60 minutes.

Add the other 1/4 oz. Saaz. Boil for 30 minutes.

Add 1 oz. Cascade. Boil for 2 minutes.

Force chill if possible. Rack to primary and aerate.

Rehydrate Nottingham yeast and pitch at 65°F.

Ferment for 4 to 7 days or until there is no noticeable airlock activity.

Rack to secondary. Drop the temperature to 55°F.

Pitch Wyeast #2112 starter (<=400ml) at 55°F.

Drop temperature to 34°F to 40°F for 4-6 weeks or until you decide to bottle.

72 Hours Before Bottling:
Add 1 oz Cascade directly to secondary.

48 Hours Before Bottling:
Add your favorite clarifier (if necessary), gelatine, polyclar, etc.

24 Hours Before Bottling:
Raise the temperature to 60°F.

• Extended Lagering (34°F to 45°F)
• Drinking (48°F to 55°F)