bassmosphere
Active Member
I want to try making a porter using just rice. I haven't been able to find whole rice locally, but I can find several types of rice including wild rice and black rice.
Should I roast all of it, or leave some un-roasted?
If I throw in rice hulls, will I need to add amylase?
Should I roast all of it, or leave some un-roasted?
If I throw in rice hulls, will I need to add amylase?