Originally Posted by Pie_Man
I don't know if Aromatic malt has enough enzymes to convert the rice and corn, you should really partial mash with a base grain. For your recipe, I would use a Pilsner malt base. You need enough enzymes to convert the starches in the aromatic, corn, and rice to sugars.
Can you sub part of the pilsner extract for pils malt?
Aromatic malt generally can convert itself (depending on brand), but it doesn't have enough diastastic power to convert adjuncts. I agree that this recipe needs base malt, or won't convert fully.
The rice should either be Minute rice, flaked rice, or fully cooked before using. A cereal mash would work great.