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Old 06-12-2010, 01:30 PM   #11
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Originally Posted by lcasanova View Post
If you aren't using any specialty grains you will need to roast some of your rice for color. When I used wild rice in my "stout" I found that not roasting the rice resulted in very little color being extracted. That said, roast it at 350-400 F until the rice cracks slightly (this rice was unmalted). To use you will want to crack it a bit and steep it- that's how I got the most color out of mine. But I guess if you're doing a mash you already knew that.
I am definitely planning on roasting most of the rice for flavor. I am hoping the black rice will contribute some color.
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Old 06-12-2010, 10:48 PM   #12
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Just a heads up though. Just because the grain is darker doesn't mean that the color will translate into darker wort.

Here's an example:

The left-middle is malted and roasted Red Quinoa. The right-middle is malted and roasted White Quinoa. The two were malted and roasted at the same time under the same conditions, but the white quinoa actually ended up being much darker.

Not saying the same is true of rice, just thought you might want to know.

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Old 06-18-2010, 01:15 AM   #13
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That is a very interesting observation, thanks for the photos. Once I get a chance to brew again, I'll try to follow up on this.

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Just a heads up though. Just because the grain is darker doesn't mean that the color will translate into darker wort.
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Old 06-18-2010, 12:24 PM   #14
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Those are some pretty beers! That white quinoa is the darkest gluten free beer I think I've ever seen.
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Old 06-18-2010, 12:42 PM   #15
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ok. i've never heard of black rice. can you tell me a little about it.

i'd like to add some gluten free adjuncts to a future brew, but i need to do quite a bit more research about all my choices.

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Old 06-18-2010, 05:22 PM   #16
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Originally Posted by Noontime View Post


Those are some pretty beers! That white quinoa is the darkest gluten free beer I think I've ever seen.
I think those are just grains soaked in water...I could be wrong though.
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Old 06-18-2010, 05:24 PM   #17
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Originally Posted by FromZwolle View Post
ok. i've never heard of black rice. can you tell me a little about it.

i'd like to add some gluten free adjuncts to a future brew, but i need to do quite a bit more research about all my choices.
http://www.homebrewtalk.com/f164/glu...t-list-172558/

Good place to start, and to ask questions.
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Old 06-18-2010, 06:39 PM   #18
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thanks, good info there.

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Old 06-18-2010, 06:57 PM   #19
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I think those are just grains soaked in water...I could be wrong though.
Those were simply test batches of various specialty grains. All I did was boil some water, put it in a small french press, and steeped the grains for about 20-30 min. The test was for general flavor, flavor, mouthfeel, etc.

While not 100% accurate of final results it does give a good idea of what the color of the beer would be.
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Old 06-21-2010, 10:58 PM   #20
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Originally Posted by FromZwolle View Post
ok. i've never heard of black rice. can you tell me a little about it.

i'd like to add some gluten free adjuncts to a future brew, but i need to do quite a bit more research about all my choices.
I haven't tried it myself, but I've heard it tastes pretty much the same as white rice or brown rice.
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