I'm pulling out of the main thread to document my experiment with the ultimate goal of a: Double Russian Imperial Oaked Rice Wine Stout. I've made a few batches of the rice wine and it's ok but a little too sweet for me. Just started a new type of batch:
-12 cups water with 1/4 lb roasted barley steeped in it and grain pulled at 165deg (extract/specialty grain style)
-then added 1/4 ounce EKG
-when it started boiling I added 6 cups of rice and turned down to simmer until done about 30 min
-Cooled and Added 2 ground balls and threw in gallon jar
Basically a somewhat standard stout recipe just replacing the base grain with rice if I can get something decent tasting I want to age it on oak.
Also a fellow brewer friend is trying to make a 20+% beer (Utopias) using traditional methods, I'm trying to beat him using the power of the balls.
Will update
View attachment ImageUploadedByHome Brew1416960842.659042.jpg
Sent from my iPhone using Home Brew
-12 cups water with 1/4 lb roasted barley steeped in it and grain pulled at 165deg (extract/specialty grain style)
-then added 1/4 ounce EKG
-when it started boiling I added 6 cups of rice and turned down to simmer until done about 30 min
-Cooled and Added 2 ground balls and threw in gallon jar
Basically a somewhat standard stout recipe just replacing the base grain with rice if I can get something decent tasting I want to age it on oak.
Also a fellow brewer friend is trying to make a 20+% beer (Utopias) using traditional methods, I'm trying to beat him using the power of the balls.
Will update
View attachment ImageUploadedByHome Brew1416960842.659042.jpg
Sent from my iPhone using Home Brew