Inspired by the Japanese style known as Happoshu ("sparkling alcohol"), this gluten-free pale lager delivers exceptional drinkability with a light body, crisp finish, and delicate hop character. A blend of rice and millet malts creates a clean, refreshing foundation, while Pacific Jade and Motueka hops contribute subtle citrus and herbal notes. Shared with permission by Mutantis Brewery & Bottle Shop, this recipe demonstrates how modern gluten-free malts can produce an authentic, easy-drinking lager perfect for warm weather and everyday enjoyment.
Recipe shared with permission by Mutantis Brewery & Bottle Shop and used under the Creative Commons Attribution 4.0 License. Home brewers and commercial breweries alike are free to use and distribute this recipe for any purpose, provided attribution is given to Mutantis Brewery & Bottle Shop and/or Jason Yerger.
Ingredients
Grain Bill
- 4.38 lb Biscuit 4L Rice Malt
- 1.75 lb Cara Millet Malt
- 1.75 lb Pale Millet Malt
Optional
- Substitute up to 0.75 lb Pale Millet Malt with Pale Oat Malt (approximately 9.5% of the grain bill).
Hops
- 0.10 oz Pacific Jade Hops (60 min)
- 0.60 oz Motueka Hops (5 min)
Other Additions
- 0.25 tsp Irish Moss (10 min)
Yeast
- 1 package Fermentis SafLager W-34/70
Yeast Nutrient
Use yeast nutrients according to the manufacturer's dosage and timing recommendations.
Brewing Instructions
Refer to our all-grain brewing tutorials for mash and boil procedures. Ferment at 62°F for 3 days, then 54°F for 5 days. Raise the temperature to 67°F for 3 days for a diacetyl rest, then lager at 45°F for 16 days. Follow the yeast manufacturer's recommendations for fermentation and temperature control.
Beer at a Glance
| Beer Style: | Japanese-Style Happoshu |
| Recipe Type: | All-Grain |
| Yield: | 5 Gallons |
| IBU: | 9.5 |
| SRM: | 3.0 |
Using Ceremix® Flex and Ondea Pro (Requires Both Enzymes)
| OG: | 1.046 |
| FG: | 1.008 |
| ABV: | 5.0% |
Using Termamyl SC DS and SEBAmyl L (Requires Both Enzymes)
| OG: | 1.040 |
| FG: | 1.008 |
| ABV: | 4.20% |