I have searched and came across some formulas for calculating starch-to-sugar converting power of malts, but I wanted to be absolutely sure before I go ahead as some suggested to use 6-row malt for situations like mine
Basically The plan is to use Brown starchy short-grain Rice. When cooked, they have this incredible nutty aroma and interested in how it will turn out in beer.
Also, would a typical grain mill at a LHBS be capable of grinding raw brown rice? Raw brown rice is quite hard and I am concerned about that.
I understand that the rice has to be cooked.. I plan to grind them first, then cook them and insert them into mash.
Current grain bill is as following (I have yet to decide on yeast and hops)
9lbs 2-row Pale malt
5lbs Brown sticky Short-grain Rice
I'll keep you guys posted on how it turns out.
Basically The plan is to use Brown starchy short-grain Rice. When cooked, they have this incredible nutty aroma and interested in how it will turn out in beer.
Also, would a typical grain mill at a LHBS be capable of grinding raw brown rice? Raw brown rice is quite hard and I am concerned about that.
I understand that the rice has to be cooked.. I plan to grind them first, then cook them and insert them into mash.
Current grain bill is as following (I have yet to decide on yeast and hops)
9lbs 2-row Pale malt
5lbs Brown sticky Short-grain Rice
I'll keep you guys posted on how it turns out.