So I spent a few weeks in Japan last month and was lucky enough to stumble upon Spring Valley Brewing in Kyoto. Needless to say I was inspired enough by the time I left to try and make a clone of one their Daydream beer. Or, at the very least a different take on it. This is my first time posting a recipe here and still a bit of a beginner, so please go easy on me.

Edit: I went back in Beersmith just now and retooled everything. Seems the main thing that people pointed out was the sheer percentage of rice that made up my grain bill and how it would basically turn to goop and make my brew day more difficult than it needed to be. Also the total lack of barley and husked grain. I've updated the recipe below

Base recipe (5 gal BIAB)

Est. OG: 1.050

IBUs: 16.9

Color: 3.4 SRM

Est. ABV: 5.4%

Grain:

4.5 lbs Pale Malt

3 lbs White wheat malt

2 lbs Japanese Koshihikari rice

0.5 lbs carapils

Hops:

1 oz Tettnang @ 60mins

Yeast

1 package Wyeast #1010 American Wheat Ale

Water

7 Gal. distilled water

Other ingredients

2 oz. Yuzu zest @ 5 mins.

2 oz. dried sansho (Prickly ash) pepper pods

1. Make rice according to manufacturer's instructions, add to kettle with the rest of the grain bill
2. Saccharification @ 152° F for 60 minutes
3. 60 mins. boil
4. Ferment @ 62° F for 14 days