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Old 07-07-2012, 07:16 AM   #1
beljica
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Default DIY rice syrup

I decided that I would make my own rice syrup since I had seen people posting on other sites trying and trying to make the stuff. Here's what I came up with.


3 pounds rice
1 gallon water +2 cups
bioferm L


I boiled the gallon of water then added the rice and cooked till soft and "soupy". After that I stuck it into a mesh bag for BIB. When that was ready I got the temp up to 154 and added the Bioferm L and let it sit for two hours in a mini cooler.

Heres the cool part though.


After I had the wort collected I used a large pan to reduce the wort into syrup. It came out looking exactly like the syrup from Lundbergs and tasted just like it too! I made about 1.25 pounds of syrup so my extraction was only mediocre but that's what I expected from BIB.

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Old 07-07-2012, 07:42 AM   #2
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Probably a stupid question, but a quick search did not produce the answer.

What's "BIB"?

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Old 07-07-2012, 12:39 PM   #3
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Sounds like brew in bag or brew in a bag.

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Old 07-07-2012, 02:28 PM   #4
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Thanks Kevin. Brew in a Bag, sorry about that.

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Old 07-07-2012, 02:39 PM   #5
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What was the gravity of the end product?

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Old 07-07-2012, 04:51 PM   #6
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What's "bioferm" and where do you get it? Or more importantly, where can *I* get it? I'd love to try making rice syrup out of black rice or red rice or toasted rice etc.

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Old 07-08-2012, 01:49 AM   #7
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The OG? Since I reduced it to be super thick I didn't take a measurement but before I reduced it I had 1.055 which is decent. Bioferm L is a commercial enzyme and I don't know if it's readily available but there are other options to get your diastatic power from. Maybe a local nano could hook you up?

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Old 07-08-2012, 03:32 AM   #8
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Hmm...looks like Bioferm L is just alpha-amylase. Can you confirm or deny this?
http://www.brewerssupplygroup.com/Enzymes.html

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Old 07-08-2012, 03:40 AM   #9
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When you weigh the time of making it, plus cost of ingredients, do you really come out on top of just buying something like Lundbergs?

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Old 07-08-2012, 03:46 AM   #10
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Seconded. There's definitely the question of, "why make it into syrup rather than just using it as wort and making beer with it straight away?"

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