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Old 10-10-2011, 08:17 PM   #1
Dok
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Default Brewing All-Grain with Rice

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


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Old 10-10-2011, 08:37 PM   #2
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Interesting. Please update this when you taste them.


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Old 10-11-2011, 08:25 PM   #3
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I only use cooked rice and corn, never flaked, seems to make no difference.
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Old 10-11-2011, 10:22 PM   #4
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Pressure cooking it is supposed to be worth 5% more extract.
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Old 10-11-2011, 10:44 PM   #5
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If I remember correctly, flaked * is just mashed and cooked * so that the starches are gelatanized for you, much like there should be no difference between flaked oats and cooked oats since basically they are doing the same thing.
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Old 10-11-2011, 10:47 PM   #6
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When I've used rice, I've used Minute Rice (which worked great!) or done a cereal mash with cooked rice before adding it to my mash.

As long as the rice is gelatinized through making it flaked, cooked (like the cooking I did and the cereal mash) or parboiled like Minute Rice, I don't think it would matter at all.

If Bob will let me have some of our hard-earned wild rice, I plan on doing a wild rice lager and I'll just cook the wild rice first. (I know that wild rice isn't a rice, it's a grass seed, but it's treated the same way in cooking and mashing!)


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