Hi all,
I am attempting to brew a rice beer, which would showcase the following features:
- Full-body (ideally without adding Maltodextrin)
- prominent hopps profile, perhaps less than an IPA
- brown or amber color
- strong taste, not too starchy, not too sweet, not too weird!
- notes of roasted grain, without actually using any gluten-containing grain. In essence, a beer that would not be like sake!
I was thinking of using unmalted sushi rice, lots of roasted brown rice, brown rice syrup, clarifying agents
My questions:
- Is there a recipe out there?
- What kind of hopps would you use?
- Which powdered gluten-free yeast would you use?
- Would I need Nigari or alcaline salts (I'm affraid of an acidic end-result)?
- Should I roast some Whole rice (in an attempt to improve head retention?)
Looking forward to your opinions,
Cheers
I am attempting to brew a rice beer, which would showcase the following features:
- Full-body (ideally without adding Maltodextrin)
- prominent hopps profile, perhaps less than an IPA
- brown or amber color
- strong taste, not too starchy, not too sweet, not too weird!
- notes of roasted grain, without actually using any gluten-containing grain. In essence, a beer that would not be like sake!
I was thinking of using unmalted sushi rice, lots of roasted brown rice, brown rice syrup, clarifying agents
My questions:
- Is there a recipe out there?
- What kind of hopps would you use?
- Which powdered gluten-free yeast would you use?
- Would I need Nigari or alcaline salts (I'm affraid of an acidic end-result)?
- Should I roast some Whole rice (in an attempt to improve head retention?)
Looking forward to your opinions,
Cheers