beernomad

Recipes 

Would it be possible to create DRE by making your own mash of long rice white rice (hour boil at 160-170 degrees), drying it, and milling it down to a powder?

I know from making saki the process needed to get the rice right. I'm just wondering the amount I would need for a 5 gallon batch. Would 1lb of rice be sufficient? I'm trying to make a nice light ale or lager depending on the yeast I use.

Has anyone tried using rice (rice that's been boiled/steamed) in the primary fermenter (with your wort) and then separate the chunks out to the secondary?

Thank you!

david_42

Recipes 

No, for the starches to be converted to sugars you need to mash the rice. In saki, the Kome-koji does the conversion. You can mash rice by itself using alpha enzyme.

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beernomad

Recipes 

Ahh, ok. So I just need to mash it first. Thanks!