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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Rice solids?
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Old 09-04-2010, 02:57 PM   #1
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Default Rice solids?

My brew day is today and I have never used rice solids. What are they? How do you use them? Where can I find them? I searched the internet, but found surprisingly little for the noob like me.

Any and all help will be greatly appreciated! Thank you.

I am making a recipe that calls for one pound of rice solids, I misunderstood this and bought rice hulls. My brew day is today, and I thought I better make sure I was correct on the ingredients. Well, I obviously was incorrect and am glad I caught my mistake early enough. I hope you can help me.

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Old 09-04-2010, 03:13 PM   #2
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Rice solids are sold at local suppliers. It looks like a small white bag of white flour.

I've only used them once with mixed results. I believe they need to be mashed (1 hour at 50F, for example) to release sugers necessary for formenting.

They don't add much flavor and tend to produce a dry beer.... obviously both rice and corn are used a bunch in light commerical pi$s beers like Coors light, Bud light, etc...

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Old 09-04-2010, 03:17 PM   #3
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Rice solids are used as a fermentable in extract beers, to replace flaked rice. If your recipe includes rice, you can use use Minute Rice instead.

What's the recipe? We can help you get it right.

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Old 09-04-2010, 03:18 PM   #4
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rice hulls are inert and are used to avoid all grain mash drainage issues in a brewing tun, for example. Hulls do not provide any fermentation materials to the brew; right?

If you don't have rice solids, I beleive you can use steamed white rice as a substitute, but that is a guess on my part....

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Old 09-04-2010, 03:20 PM   #5
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...find out whether you need to mash the steamed white rice BEFORE you brew.

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Old 09-04-2010, 03:21 PM   #6
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Rice syrup solids are a granulated powder adjunct, like corn sugar or maltodextrin. Adds gravity without impacting color or flavor. Lightens body and dries the finish. Typically added in the last 15min of boil.

If you brew All grain or do partial mash, you could use Minute Rice in the mash in place of the rice solids for the boil.

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Old 09-04-2010, 03:21 PM   #7
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Right- rice hulls are NOT a substitute. They are just empty hulls, used to take up room on the MLT to prevent a stuck sparge when you're using lots of "sticky" stuff like wheat and oats. Wheat doesn't have a husk like barley, so you use rice hulls to help with lautering.

Rice solids are just like DME, but made with rice instead of barley. It can be used like DME or corn sugar, in the boil.

A good sub for rice solids if you're mashing is Minute Rice. It's the closest sub to flaked rice for brewing.

EDIT- Xiang said the same thing, but beat me by a couple of seconds. I'm not just parroting what he said, no matter how it looks!!!!

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Old 09-04-2010, 03:24 PM   #8
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Great minds think alike.

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Old 09-04-2010, 03:31 PM   #9
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Thanks! Yeah, I used rice hulls in a Belgian Wit a few weeks ago. This recipe comes from the book Clone Brews. It is an AG clone of Piraat. Would I just add the minute rice to the mash, or do I need to do something to it prior to mashing the grains, which calls for a 90 minute mash at 149.

The recipe says to add them at the beginning of the boil with the bittering hops and 8 oz. candi sugar.

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Old 09-04-2010, 03:36 PM   #10
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Quote:
Originally Posted by DPlan00 View Post
Thanks! Yeah, I used rice hulls in a Belgian Wit a few weeks ago. This recipe comes from the book Clone Brews. It is an AG clone of Piraat. Would I just add the minute rice to the mash, or do I need to do something to it prior to mashing the grains, which calls for a 90 minute mash at 149.

The recipe says to add them at the beginning of the boil with the bittering hops and 8 oz. candi sugar.
Just add the Minute Rice to the mash with the rest of your grain. Also, you can add a bit of the rice hulls you purchased to help with the lautering.
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