Happoshu-Style Low-Malt Brew

Heat 5000 grams of Water to 70°C in a mash tun. Add 500 grams of Pale Malted Barley and 1000 grams of Japanese Short-Grain Rice. Maintain the temperature at 65°C for 60 minutes, stirring occasionally, to convert starches into fermentable sugars.

Carefully drain the liquid (wort) from the mash tun into a boil kettle. Sparge the grain bed with an additional 5000 grams of hot Water (around 75°C) to rinse out remaining sugars, collecting all wort in the kettle.

Bring the collected wort to a rolling boil. Add 10 grams of Saaz Hops and boil for 60 minutes.