So, for a preface I live and work in South Korea. Unless are willing to kiln your own grains you sometimes find yourself without any ingredients for a while since homebrewing isn't very popular here (compared to USA, where I am from). Not only that, but grain is relatively expensive. Rice, on the other hand, is abundant!
Anyway, there is a traditional Korean drink called makgeolli (mah - guh - lee) that is a non-homogenous rice beer type drink. It's actually quite good and since I can get rice anytime, I figured why not try it?
My question is does anyone know if rice will convert on it's own if it's 100% of the mash? Makgeolli typically isn't made the same way you make beer. It's more like this...
However, I would like to try it the same way I make any other all grain beer and maybe ferment it with S-04 and then keg.
Does anyone have any thoughts, will this even work? If this worked I'd LOVE to try some hopped makgeolli!