Japanese Craft Beer (Matcha Rice Ale)

1. Heat 15000 grams of Brewing Water to 70 degrees Celsius in a large brewing kettle.

2. Add the Pale Malted Barley and Flaked Japanese Short-Grain Rice to the heated Brewing Water, stirring gently to ensure all grains are thoroughly wetted. Maintain a temperature of 66 degrees Celsius for 60 minutes. This is the mashing process.

3. After mashing, slowly sparge the grain bed by rinsing with an additional 10000 grams of Brewing Water heated to 77 degrees Celsius, collecting the sweet liquid (wort) in the brewing kettle.