OG 1044 FG 1012 ABV 4.20% 30 IBU SRM 11 Batch size 30l boil size 38l 21l mash 21l sparge 5kg red X 200g cara red 1kg flaked rice 30g perle 7%AA FWH 30g saaz 4.7%AA @10 50g saaz 4.7%AA @0 protofloc/irish moss @15 2.5g wyeast beer nutrient @15 mash at 65c mashout at 75c ferment with MJ bohemian yeast (3 packs) at 10c for 2 weeks, raise to 20c for a week crash to 0c for 3 days, add finings and leave another 4 days at 0c before kegging. Force carb and drink (it should be crystal clear by then) or lager for a few weeks if you can wait. Water is reverse osmosis 0.1g of calcium chloride and 0.1g of gypsum per litre mash and sparge. I forgot to adjust the alkalinity for the colour of the beer but it still came out very nice. Next time i might try it around 30 ppm. Note. I don't open the fermenter to check on the beer until i add the finings. I am sure you can improve on this fermentation schedule but it works reliably for me so i don't attempt to rush it or peek at the beer. You could drop the cara red if you want a drier beer or and mash lower. I am not a fan of sweet beers and this only has a hint of crystal but it works well with the rice and makes it very drinkable malt driven beer.