Sorry if this has an obvious answer, but I haven't found it yet. I have been experimenting with rice in my home brews. I most recently cooked it, then brought the temperature down to 150, then added some crushed belgian strong malt and held for 1/2 hour. I expect this to create fermentables from the rice.
The water got pretty cloudy. But after finishing the recipe, the gravity is not what I thought it would be. I've had similar disappointment with my other recipes.
1.5 # enriched long grain white rice
1/2 # belgian strong malt
1 # amber dme
1 # corn sugar
1.8 KG wheat LME
OG 1.038; Should this be higher?
The water got pretty cloudy. But after finishing the recipe, the gravity is not what I thought it would be. I've had similar disappointment with my other recipes.
1.5 # enriched long grain white rice
1/2 # belgian strong malt
1 # amber dme
1 # corn sugar
1.8 KG wheat LME
OG 1.038; Should this be higher?