I came across this thread by accident, but thought I’d add my experience making an American Light Lager that was a similar approach.
I used 20% flaked rice, the rest Crisp Europils (Lager) malt to hit 1.031,
mashing and sparging normally.
Before I boiled I then added the malt miller amyloglucosidase enzyme into the kettle at a rate of 2ml into 27 litres, and then left it at 60C for 1.5 hours while I walked the dog. Then I boiled for an hour.
FG was 1.001. I used Wyeast 1056 and fermented cool before lagering for a month.
At my brew club meet there was no suggestion that it wasn’t a lager despite using the American Ale yeast.
I used 20% flaked rice, the rest Crisp Europils (Lager) malt to hit 1.031,
mashing and sparging normally.
Before I boiled I then added the malt miller amyloglucosidase enzyme into the kettle at a rate of 2ml into 27 litres, and then left it at 60C for 1.5 hours while I walked the dog. Then I boiled for an hour.
FG was 1.001. I used Wyeast 1056 and fermented cool before lagering for a month.
At my brew club meet there was no suggestion that it wasn’t a lager despite using the American Ale yeast.
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