Originally Posted by TastySalmon
I can't speak for flaked rice, but I have used whole grain basmati before. If I remember correctly it was 50% of the grist. I cooked it like normal and then added it to my tun and mashed it with the barley.
Edit: On second thought I think I ran it through my grain mill before cooking. I'm not sure if that accomplished anything though.
I have brewed with brown basmati a couple times - purchased out of bulk bins at Winco grocery.
The first time it was in a brown ale, about 15%. I pressure cooked it according to directions for eating -- 2 parts water by volume (a cup of brown basmati weighs about 6 ounces), 18 minutes at pressure then take it off the heat and wait for the pressure to come off on it's own.
I was doing BIAB so i added it to the grain bag and stirred until it was well mixed.
Turned out well. great silky smooth mouth feel, hints of basmati flavor and aroma. I'm proud of that beer, and got good complements on it.
2nd time i made a kolsch with 30% brown basmati, pressure cooked again but with about 2.5 parts water by volume, and then added it to about 25% of my strike water in a separate pot. I heated both pots to my target temperature, poured the regular strike water into the mash tun, poured in the non-rice portion of the grain bill, and then poured in the goopy rice soup portion of the strike water. Stirred and mashed as usual.
That brew is clarifying in a secondary right now. as soon as i get some more keg seals in i will be cold crashing it, then adding some gelatin fining and lagering it for a month.
In neither of these brews was the rice crushed. I now have a corona mill and will be crushing the rice in the future.
In both brews, the brown basmati created a great deal of floaty sediment that didn't really drop out until the beer was fully conditioned. I'm hoping that the gelatin helps that along in the kolsch, as the kolsch style should be very clear.
I proudly and unabashedly recommend trying brown basmati as an adjunct.
Originally Posted by Vertra
For cereal grains I believe you just have to "gelatanize" them by cooking them before mashing, otherwise you wont get the fermentables out of them.
So for a 10 gallon batch im leaning toward 15lbs flaked rice, 15lbs american 2 row, then maybe 1lb of something to bump the SRMs to 10 or so. Does this sound appropriate?
Yes, cereal grains have to have their starches pre-gelatinized. Flaked rice, flaked maize, flaked rye, and flaked oats are all precooked and then dried. They're also really expensive, and nobody seems to be able to tell me the difference between flaked oats and instant oatmeal.
The only thing about your suggestion that i would be concerned about is diastatic power. The rice provides no amylase enzymes, and at 50% I'm not sure you will get full conversion unless your base malt is 6-row or maybe pilsner. Or maybe you can get away with just mashing for 90 minutes -- I don't know enough about it. You can also just add more amylase to the mash if your LHBS or whoever you order from sells it.