So I'm confused, do you just throw the minute rice (not cooked) in with your grain bill and mash per usual? I'm curious as I've never played with rice in my beer.
That's exactly right. It's a part of your grain bill and you mash it with the other grains, in this case pilsner malt. The mash temp is low for this beer, so that it ends up dry and crisp.
The minute rice is basically flaked rice and is used like any other flaked adjunct. I send it through the mill with the rest of the grist but you can just toss it right in the mash.
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Sweet! I was reading about Japanese beer and they mentioned using rice or rice syrup. I figure if I'm going to play with rice, I'd prefer to just use the real thing. Syrup is a great excuse to charge double.
Although now I'm tempted to brew this beer. Looks super quaffable and I'm sure that wouldn't last long in the kegerator!!
The minute rice is basically flaked rice and is used like any other flaked adjunct. I send it through the mill with the rest of the grist but you can just toss it right in the mash.
Yes, you can used flaked rice, also. I've never milled the minute rice, interesting option for next time.
This looks like a good brew to have on hand for those times when someone finds out you are a homebrewer and wants to try one....and you just know that anything with more flavor than a Corona would be wasted on them.
Looks like a good lawnmower beer. What about the corn was undesirable to you?
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I've tried this with the same percentage of adjunct, but split between corn and rice, but I prefer using only rice - it seems, to my tastes, to be more neutral than corn. It has a little sweetness, but no discernable flavor. Using flaked corn, I thought the aroma, especially, had some noticeable corn to it. Which is desirable to some folks, but I think I prefer it with just the rice.
I've tried this with the same percentage of adjunct, but split between corn and rice, but I prefer using only rice - it seems, to my tastes, to be more neutral than corn. It has a little sweetness, but no discernable flavor. Using flaked corn, I thought the aroma, especially, had some noticeable corn to it. Which is desirable to some folks, but I think I prefer it with just the rice.
Pappers - If you ever use corn try using amylase enzyme (AE) in the 2ndary. It makes the beer dry and totally free of corn taste. Not to mention it cranks the beer down to 1.000 and it raises the abv w/o the need for sugar.
Schlenkerla, thanks for the link to your recipe. The aspect that really interests me is your use of Cascades. I've used different combinations of European hops in the various lighter cream or hybrid ales I've brewed, but using a citrusy American hop would be an interesting twist, and I think I'll try that in my next batch of this.
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