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Old 04-10-2011, 04:48 AM   #1
floyd336
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Default Gravity Points from Rice

Sorry if this has an obvious answer, but I haven't found it yet. I have been experimenting with rice in my home brews. I most recently cooked it, then brought the temperature down to 150, then added some crushed belgian strong malt and held for 1/2 hour. I expect this to create fermentables from the rice.

The water got pretty cloudy. But after finishing the recipe, the gravity is not what I thought it would be. I've had similar disappointment with my other recipes.

1.5 # enriched long grain white rice
1/2 # belgian strong malt
1 # amber dme
1 # corn sugar
1.8 KG wheat LME

OG 1.038; Should this be higher?

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Old 04-10-2011, 12:27 PM   #2
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I would think you are not using enough malt to convert the rice. Expecting a half pound of malt to convert 1 1/2 pounds of rice is not realistic. others may be able o give you exact conversion potential of the malted barley, but I would usually use no more than 30 -50% adjuncts.

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Old 04-10-2011, 02:28 PM   #3
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What is "strong" malt? Does it have any diastatic enzymes? Even if it did, like wilserbrewer said, asking a half pound of even a high enzyme malt to convert three times its' own weight in adjunct is expecting a lot. If you used a known high enzyme malt like domestic pale you would want to allow a ratio at least equal to the weight of the adjunct to insure proper conversion.

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Old 04-10-2011, 02:30 PM   #4
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I've never heard of belgian strong malt. Belgian Strong is a beer style.

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Old 04-10-2011, 02:45 PM   #5
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No idea what kind of malt that is.

I brew some adjunct Lagers and even with 6 row it usually takes over 60 minutes to get full conversion.

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Old 04-13-2011, 02:24 AM   #6
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I know I shouldn't take everything he says seriously, but Stephen Harrod Buhner talked about a small bit of malt being able to convert a lot of rice, so I thought it would work.

He says that "As little as 1 part diastase to 2,000 parts starch will result in complete conversion of the starch into sugar". Does this apply to rice, or is it true at all?

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Old 04-13-2011, 03:51 AM   #7
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Quote:
Originally Posted by floyd336 View Post
I know I shouldn't take everything he says seriously, but Stephen Harrod Buhner talked about a small bit of malt being able to convert a lot of rice, so I thought it would work.

He says that "As little as 1 part diastase to 2,000 parts starch will result in complete conversion of the starch into sugar". Does this apply to rice, or is it true at all?
If you're looking for quality information on brewing may I suggest reading books and articles by authors knowledgeable on the subject?

Distilleries use much smaller ratios of malt:starch than breweries do but they ferment the mash, not the runoff, and the conversion continues during the fermentation time. For what you are trying to do it will not work well. Several experienced homebrewers have tried to give you good advice and you bring up Stephen Harrod Buhner???
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Old 04-14-2011, 01:20 AM   #8
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Hey now, BigEd, no offense intended. I have read a good bit of his book. I didn't claim to believe everything in it, but I have found it to be thought provoking.

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Old 04-14-2011, 03:40 PM   #9
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Without running the numbers, in my less than masterful eyes, it doesn't look like that recipe would yield a lot in the OG department.

One question that comes to mind is how much did you cook the rice? I haven't done a cereal mash yet, but from what I've read I think you've really gotta cook it - until it breaks down to pretty much goo

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Old 04-14-2011, 07:11 PM   #10
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Just buy some iodine. I can pretty much guarantee you that you're nowhere close to conversion in a half an hour even using the correct ratio of base malt to adjunct.

I use 6-7 lbs. of 6 row to 2 lbs of corn in my lager and it shoots black at 60 minutes. Clears up at around 75, so I just mash for 90.

30 minutes isn't going to hack it.

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