2-row, rice, and honey

Sean · 06-12-2006, 03:19 AM

I am making a summer brew tomarrow.

7#two row
cooked rice, Mash,

liberty, hallertauer, 2# honey

I Dont know how much rice to add, to bring it up to 1.050.

Anyone that could help, I would be very gratefull.

Thanks, thanks.

**budbo** · 06-12-2006, 03:02 PM

Assuming 60% efficiency 6.5 gallons sparged for a 5 gallon final.. I'd up the 2 row to 8lbs and then use 3lbs of rice, Best way to use the rice is run it through a coffee grinder before cooking it (you want it small) and add 1# of rice hulls to prevent a stuck sparge (it gets really thick).

Also the protien rest at 120 is important for using raw rice, and you should sacc rest it at 149-151......
Note: this answer is based on researching using rice, and using it in 1 batch so far.

Sean · 06-12-2006, 03:39 PM

Thanks,

How fine should I grind the rice, I wouldn't think to a flour like consistancy, but more like ground coffee.
sound about right?

**budbo** · 06-12-2006, 04:15 PM

OK stupid me I missed the honey.. If you want 1050 ish OG

Drop the 2 row to 6 lbs, use 1.75lbs rice and drop the honey to 1.5#
Or,
depending how dry you want it drop the rice to 1# will give you 1.056 the rice will give it a dry charachter
with 7# 2# and 1# it won't be as "dry"

And yes you want it like course ground coffee (i filled my grinder and gave each load about a 2-3 second hit on the button), flour consistancy will give you a mess.

jldesign · 06-12-2006, 05:00 PM

EBH Summer Honey Wheat
6 lbs. Liquid Wheat Extract Alexander’s 60% Wheat 40% Barley
.50 lbs. Maris Otter Pale
.25 lbs. Crystal Malt 10°L
.25 lbs. Honey Malt
.50 lbs. Rye Flaked
1.00 lbs. Orange Blossom Honey @ 15 minutes
1 oz. perle 60 min.
.5 oz. Hallertau 1 min.
Safale US-56 dry

revamp with your grain bill BUT try out orange blossom honey. the boil smell is crazy. 1-2 weeks in keg the orange blossom taste/aroma is strong after another week or 2 it mellows. slice of lemon really set this one off and is suggested - I'm milking the last pints. it is very interesting flavor I'd give it a try if you can find it. FYI

Sean · 06-13-2006, 03:48 AM

So this is what I wound up with:
6 1/3 # 2 row ( cause that is what I had )
1 ½ # rice ground and cooked ( Jasmine if that makes a difference)
The rice really plugs up the plumbing, I had to shake and etc.

mash: protein rest. Missed and it went to 128 – 20 min

152 – 60 min

sparge

pre boil = 1.034, 6.5 gal before honey

1 # honey 5 min b4 end of boil
Hops: 1 oz liberty @60 min
0.5 oz hallertauer @30
0.5 oz hallertauer @ 15 min
0.5 oz hallertauer @ end of boil

in the carboy at 1.050, a little over 5 gallons

Irish moss and gypsum

It looked very light and clear where it separated over the stuff.

I poured this over the dregs from the last batch of pale ale, made with Wyeast 1098.

Any suggestions or comments, good or bad are welcome.

Thanks

**budbo** · 06-13-2006, 11:52 AM

Sounds like you hit the target

I would hesitate pitching a rice beer onto a pale ale cake.. but thats just me.

Using a pound of rice hulls and 6row next time will help a lot with the gummy stuff.

Sean · 06-14-2006, 11:41 PM

Hey Budbo, thanks for your help, without your tips things would have gotten messy: that I hit the 1.050 is pure luck, and the wort was probably 75 deg or so when I measured it, so that needs to be taken into account. I would like to try some 6 row next time, I have been reading about it. Seems to be a bit of a less refined, or processed grain so a protien rest is essential. And the rice hulls, are they brown, like wild rice, if so does that add color to the beer?

This was my third AG, and each time I read afterward how I have committed a terrible mistake, and the beer tastes great.. of course two are still in the secondary..But they tasted great out of the primary, and i have confidence!!

Sean · 06-15-2006, 03:27 AM

I didn't realize the gravity could go down to 1. The same as water, I measured. I have a fear that it will not have any body at all. Anyone ever brew a beer down to 1, is this common? I knew I was brewing a light beer, but.
It was at 75 degrees, so translates to 1.002, should I overcarbonate it a bit?

**budbo** · 06-16-2006, 02:11 AM

Rice beers will typically ferment down to 1.006 or so.... leave it you have a decent hop load so you made Japanese beer

Quote:

And the rice hulls, are they brown, like wild rice, if so does that add color to the beer?

They are brown but won't add any color. all they do is keep the mash from getting too thick