I had a question about the difference between mashing with flaked rice and cooked rice. So here is what I did. I brewed two batches of cream ale like this:
O.G. 1.046
IBU 22
Efficiency 85%
12 gallon
7.17# Pilsner Malt
7.17# 6 Row
3.69# Flaked Rice
Mashed at 149 degrees for 90 minutes
Boil for 90 min
My numbers came out right on.
Second batch I did this.
O.G. 1.046
IBU 22
Efficiency 85%
12 gallon
7.17# Pilsner Malt
7.17# 6 Row
3.69# Cooked Rice
Before mashing I cooked the same amount of rice I bought at the store at a 3 quart per pound ratio for 30 minutes. I prepared my mash then added the cooked rice to the mash when the temperature cooled to about 155 degrees.
I stirred in the mash until I reached 149.
Mashed for 90 min
Boiled for 90 minutes
Numbers came out exactly the same 1.046
O.G. 1.046
IBU 22
Efficiency 85%
12 gallon
7.17# Pilsner Malt
7.17# 6 Row
3.69# Flaked Rice
Mashed at 149 degrees for 90 minutes
Boil for 90 min
My numbers came out right on.
Second batch I did this.
O.G. 1.046
IBU 22
Efficiency 85%
12 gallon
7.17# Pilsner Malt
7.17# 6 Row
3.69# Cooked Rice
Before mashing I cooked the same amount of rice I bought at the store at a 3 quart per pound ratio for 30 minutes. I prepared my mash then added the cooked rice to the mash when the temperature cooled to about 155 degrees.
I stirred in the mash until I reached 149.
Mashed for 90 min
Boiled for 90 minutes
Numbers came out exactly the same 1.046