Would it be possible to create DRE by making your own mash of long rice white rice (hour boil at 160-170 degrees), drying it, and milling it down to a powder?
I know from making saki the process needed to get the rice right. I'm just wondering the amount I would need for a 5 gallon batch. Would 1lb of rice be sufficient? I'm trying to make a nice light ale or lager depending on the yeast I use.
Has anyone tried using rice (rice that's been boiled/steamed) in the primary fermenter (with your wort) and then separate the chunks out to the secondary?