Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > General Techniques > Cereal Mashing "RICE"
Reply
 
LinkBack Thread Tools
Old 04-11-2008, 06:32 PM   #21
WortMonger
United States Mashtronaut
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
WortMonger's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Edmond, OK, Oklahoma
Posts: 3,141
Liked 28 Times on 27 Posts
Likes Given: 3

Default

I guess that all rice, once cooked and gelatinized anyways, is going to have the same numbers. The only numbers being off from Beersmith's flaked rice settings would be from not gelatinizing your starches before conversion, right?

I know I have to cook my par-boiled before use and I have heard of, more than already commented, people using minute rice directly in their MT same as flaked, because of it being fully cooked before it was dried.

__________________
"Beer... Nutritious and Delicious!"

"It's like a 15.5 gallon Mr. Beer!"
WortMonger is offline
 
Reply With Quote Quick reply to this message
Old 04-11-2008, 07:48 PM   #22
shafferpilot
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
shafferpilot's Avatar
Recipes 
 
Join Date: Sep 2007
Location: Cincinnati OH
Posts: 1,639
Liked 19 Times on 18 Posts
Likes Given: 6

Default

my numbers when using rice (instant and uncooked) all match efficiency-wise with my other brews, and I've always just used the 'flaked rice' in brewing software. I prefer to cook adjuncts before mashing, but most people's experience suggests it probably isn't necessary. My suggestion would be to ALWAYS do a starch conversion test to make sure the rice dissolved and converted fully before sparging.

As far as making BMC clones I have two suggestions: Lager yeast ONLY! No Ale yeast can hide in such a thin beer. and Use bittering hops ONLY! keep the IBU's under 15 or so and make only one hop addition. Even small amounts of hop flavor and aroma are out of place in this style.

__________________

A great man knows that he knows NOTHING

shafferpilot is offline
 
Reply With Quote Quick reply to this message
Old 04-12-2008, 02:51 PM   #23
WortMonger
United States Mashtronaut
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
WortMonger's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Edmond, OK, Oklahoma
Posts: 3,141
Liked 28 Times on 27 Posts
Likes Given: 3

Default

Yeah, I was planning a "baby malt liquor" basically for them. I will try to go low with 100% barley before I start using the rice in other beers. If I can get it light enough for their tastes and keep it a premium beer then all the better. I actually think Japanese type beers taste good on occasion. I might just make that style for them, because honestly I don't want to make a BMC. clone type of anything.

This is great info on the rice though. I kind of figured the numbers would be the same, but I had to ask to be sure.

__________________
"Beer... Nutritious and Delicious!"

"It's like a 15.5 gallon Mr. Beer!"
WortMonger is offline
 
Reply With Quote Quick reply to this message
Old 04-13-2008, 02:26 PM   #24
slimer
Feedback Score: 0 reviews
 
slimer's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Westmont, IL
Posts: 723
Default

BSM says not to use more than 30% rice in a mash. What do y'all think?

__________________
slimer is offline
 
Reply With Quote Quick reply to this message
Old 04-13-2008, 08:16 PM   #25
WortMonger
United States Mashtronaut
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
WortMonger's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Edmond, OK, Oklahoma
Posts: 3,141
Liked 28 Times on 27 Posts
Likes Given: 3

Default

20% is as high as I am ever gonna go, but the only worry with using more is that there isn't enough enzymes present for conversion from your other grains. This being said, you could use as much as your enzymatic grains would allow. I don't know much more other than, 6-row would be a good call over 2-row as a base malt with higher adjuncts like rice and corn. I just want a little lighter body and 20% should get that.

__________________
"Beer... Nutritious and Delicious!"

"It's like a 15.5 gallon Mr. Beer!"
WortMonger is offline
 
Reply With Quote Quick reply to this message
Old 04-14-2008, 05:58 AM   #26
MikeFlynn74
Feedback Score: 0 reviews
 
MikeFlynn74's Avatar
Recipes 
 
Join Date: Nov 2007
Location: ANCHORAGE!!
Posts: 3,891
Liked 11 Times on 10 Posts

Default

Quote:
I just want a little lighter body
Then go find a treadmill tubby!
__________________
Quote:
If you find yourself going through hell, keep going- Winston Churchill
Quote:
Originally Posted by Tenchiro View Post
The successful have nobody to blame but themselves, I really wish they would take some responsibility for their own actions...
MikeFlynn74 is offline
 
Reply With Quote Quick reply to this message
Old 04-14-2008, 04:05 PM   #27
mew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2006
Posts: 853
Liked 8 Times on 4 Posts

Default

Quote:
Originally Posted by MikeFlynn74
same as rice-

virtually no color and almost no taste just alcohol really
Rice, like refined sugar, has the effect of increasing the perception of dryness. This is good in BMC, but also might work well in a Belgian or any huge beer that might run the risk of being to syrupy.
__________________
mew is offline
 
Reply With Quote Quick reply to this message
Old 04-14-2008, 04:10 PM   #28
MikeFlynn74
Feedback Score: 0 reviews
 
MikeFlynn74's Avatar
Recipes 
 
Join Date: Nov 2007
Location: ANCHORAGE!!
Posts: 3,891
Liked 11 Times on 10 Posts

Default

Quote:
Rice, like refined sugar, has the effect of increasing the perception of dryness. This is good in BMC, but also might work well in a Belgian or any huge beer that might run the risk of being to syrupy
thats what I meant. couldnt you tell?
__________________
Quote:
If you find yourself going through hell, keep going- Winston Churchill
Quote:
Originally Posted by Tenchiro View Post
The successful have nobody to blame but themselves, I really wish they would take some responsibility for their own actions...
MikeFlynn74 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
"American" or "Imperial" Oatmeal Stout Recipe: Critiques please! cladinshadows Recipes/Ingredients 4 01-04-2012 10:21 PM
Question on "mashing", "steeping", etc. rph33 Extract Brewing 14 01-05-2009 07:14 PM
Mashing - Temp Controlled "Step Mashing" ? WheeledGoat All Grain & Partial Mash Brewing 8 11-23-2008 09:16 PM
The "Using Cereal Grain Adjuncts" Thread sonvolt All Grain & Partial Mash Brewing 4 12-06-2006 12:27 AM
"Mashing" specialty grains Monk General Techniques 7 11-28-2006 02:55 PM