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Old 06-18-2013, 05:58 PM   #1
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Default Decocting with Rice Hulls

I'm planning on decocting a Dunkelweizen. The grist is 70/30 wheat/Munich. With that much wheat I figure I should use rice hulls. But, do rice hulls have any place in a decoction? I'm curious if they'll add any astringency or if the decoction will break them down and render them pointless.

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Old 06-18-2013, 07:54 PM   #2
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This doesn't really answer your question, but..... you can always just toss the rice hulls in after you draw the last decoction if you are worried about it.

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Old 06-18-2013, 08:49 PM   #3
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Quote:
Originally Posted by billl View Post
This doesn't really answer your question, but..... you can always just toss the rice hulls in after you draw the last decoction if you are worried about it.
I was wondering about that too, but I figured I'd let the HBT community lead me in the right direction.
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Old 06-19-2013, 09:41 AM   #4
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I pull my last decoction and throw them in, it gives then some time to absorb and sink while i'm doing the last boil.

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Old 06-19-2013, 11:22 PM   #5
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Gotta jump in here for a sec. What exactly do rice hulls do anyway?
Thx.

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Old 06-20-2013, 02:12 AM   #6
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just extra filter material.

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Old 06-20-2013, 01:11 PM   #7
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"Gotta jump in here for a sec. What exactly do rice hulls do anyway?"

Barley has a husk that should stay intact while milling. Those husks keep the grain just clumping together like mud and allows the wort to drain out. Wheat has no husk. You can add a bit of wheat to barley and the barley hulls will still keep the mash draining ok. The larger percentage of wheat, the less it will filter down nicely. Enter rice hulls.

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Old 06-20-2013, 07:51 PM   #8
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Would there be any need to adjust the amount of strike water to account for the water that the rice hulls will absorb? Or would the solution to that just be to sparge a little more?

FWIW I did a triple decoction of a 63% wheat hefeweizen with the rice hulls added from the beginning. I didn't notice any off flavors in the finished brew. My avatar is actually the lacing that beer left.

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Old 06-20-2013, 08:44 PM   #9
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You would definitely need to account for absorbtion. They suck up a lot of liquid. What i do is soak them for like 20 minutes before hand, and stick to my normal calculations for mash in. I have never run into issues this way.

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Old 06-20-2013, 11:51 PM   #10
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Ya, I saw another thread that mentioned pre-soaking them. That way they don't absorb as much wort.

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