Imperial Rice Pilsner - All Grain Recipe Kit

This all-grain recipe kit gives homebrewers the ingredients they need to craft a bold Imperial Rice Pilsner from scratch at home. Think of it as a stronger, hop-forward version of a traditional German Pilsner, with flaked rice creating an exceptionally clean, dry finish that lets the spicy, floral hop character shine. Despite its higher strength, it remains crisp, balanced and remarkably smooth.

Big on flavour. Crisp by nature.

Brew Stats

• Expected OG: 1.073
• Expected FG: 1.013
• Estimated ABV: 7.5%
• IBU: 36
• Batch Volume: 21L
• Mash Efficiency: Figures based on 75%

Why Brewers Love It

• A Proper All-Grain Brew: A satisfying recipe for brewers who enjoy getting stuck into the full mash-to-glass experience.
• Imperial Strength: Higher gravity delivers a full-bodied lager with added depth while maintaining a clean finish.
• Crisp Rice Character: Flaked rice lightens the body and creates the signature dry, refreshing finish that defines the style.
• Bold Hop Character: Magnum hops provide firm bitterness with spicy, floral notes that remain the standout feature of the beer.
• Traditional Lager Brewing: Brewed with a clean-fermenting lager yeast to allow the malt and hops to shine.
• A Rewarding Brew Day: A fantastic recipe for brewers looking to tackle a bigger, more adventurous lager.

Ingredients

• 4.1kg Premium Pilsner Malt
• 150g Acidulated Malt
• 2.3kg Flaked Rice (or raw rice for cereal mash)
• 450g Premium Pilsner Malt (for cereal mash when using raw rice)
• 100g US Magnum Hops
• 2 x Mangrove Jack's M76 Bavarian Lager Yeast (Cold Fermentation) or 2 x Mangrove Jack's M54 Californian Lager Yeast (Warm Fermentation)

Yeast selection is subject to availability.

Method

Using Raw Rice (Cereal Mash)

1. Combine the raw rice and 450g Premium Pilsner Malt for the cereal mash.
2. Raise the temperature to 68°C and rest for 15 minutes.
3. Bring to the boil and boil for 30 minutes, stirring occasionally.
4. Add the remaining malts to 17L of water at 50°C and mash in thoroughly.
5. Rest the mash for 20 minutes.
6. Add the cereal mash to the main mash, raise the mash temperature to 65°C and rest for 50 minutes.
7. Raise the mash temperature to 76°C and hold for 10 minutes to mash out.
8. Sparge continuously with 13L of water.
9. Boil for 90 minutes.
10. Add 10g of Magnum hops with 90 minutes left in the boil.
11. Add 15g of Magnum hops with 10 minutes left in the boil.
12. Add 30g of Magnum hops with 5 minutes left in the boil.
13. At the end of the boil, cool the wort to approximately 85°C. Add the remaining 40g of Magnum hops and whirlpool by stirring or recirculating the wort for 20 minutes.
14. Chill the wort and transfer to a clean, sanitised fermenter.
15. Choose one fermentation option:

• Pitch 2 x Mangrove Jack's M76 Bavarian Lager Yeast and ferment at 10–15°C for approximately 10–14 days, or until the specific gravity has remained stable.
• Or pitch 2 x Mangrove Jack's M54 Californian Lager Yeast and ferment at 18–22°C for approximately 5–8 days, or until the specific gravity has remained stable.

16. Bottle or keg as usual.

Using Flaked Rice

Skip the cereal mash and add all ingredients during the initial mash at 50°C. Follow Steps 5–16 above.

Optional: If kegging, lager at approximately 1°C for 2–3 weeks before serving for an even cleaner finish.

A bigger Pilsner that proves strength and crispness can happily share the same glass.