I'm living in the Philippines and would like to try my hand at brewing beer using rice instead of barley. There is actually an enormous variety of rice available (black, red, purple, etc. etc.) and some has been bred specifically for traditional fermented beers/wines.
My first question is whether anyone knows of some information on malting rice? If found information about using "Koji" (a fungus??) to convert starch to sugar in the sake making process, but I haven't found much about malting and then mashing rice to produce sugars.
Does anyone know, or Can anyone help point me toward some information on how I might be able to do malt rice and then mash it successfully?
Thanks, Greg
My first question is whether anyone knows of some information on malting rice? If found information about using "Koji" (a fungus??) to convert starch to sugar in the sake making process, but I haven't found much about malting and then mashing rice to produce sugars.
Does anyone know, or Can anyone help point me toward some information on how I might be able to do malt rice and then mash it successfully?
Thanks, Greg