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Old 01-20-2006, 02:25 PM   #1
DeRoux's Broux
 
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my brew bud and i were talking about #'s of grain and water needed for mash in. the question of rice hulls came up. he's say's you should account for the rice hulls when you have a large amount of rye or wheat in the grain bill, and should add water for their amount in the grist. i say no, because they are not a source of fermentables and are mainly a "mash" structure stabilizer (for lack of better words).

i'm right on this one, right?
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Old 01-20-2006, 02:35 PM   #2
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Quote:
Originally Posted by DeRoux's Broux
i'm right on this one, right?
Not being an expert and knowing that you planned to do a decotion, I'd say you should be fine w/o. We are talking about the Dunkel-Weissbier, correct?

Kai

 
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Old 01-20-2006, 02:38 PM   #3
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nope, i'm doing the decoction, but that's how the subject came up. we were talking about the grain bill for my wheat, and we started talking about Real Ale's Full Moon Pale Rye and how wheat is like rye in the mash, bla, bla, bla.....
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Old 01-20-2006, 03:57 PM   #4
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Are we talking adding water to account for water absorption by the rice hulls? I don't think they really absorb a noticeable amount, but just guessing.

 
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Old 01-20-2006, 04:01 PM   #5
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Rice hulls will absorb about the same amount of water by weight as grain will, but they are much lighter by volume.
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Old 01-20-2006, 04:24 PM   #6
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Quote:
Originally Posted by BeeGee
Are we talking adding water to account for water absorption by the rice hulls? I don't think they really absorb a noticeable amount, but just guessing.
yes sir. i just figured they wouldn't absorb enough to matter. but, i'm doing a double decoction, so no worries!
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Old 01-20-2006, 04:29 PM   #7
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I've never added more than 1/2 a pound, anyways, although some recipes have called for a full pound. A 1/2 pound of rice hulls is like a 1/2 pound of hops...it takes up a lot of space!

 
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Old 01-20-2006, 07:17 PM   #8
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Hmmm.... I've used 1 1/2# of hulls in each rye batch. But if 75% of the grains end up in the wort, that means 25% id left in the grain pile. SOoo, 1/2# of rice hulls ought to be good for 2# of rye? But an extra 59 cents for a lb of hulls is cheap, though my mash tun ends up full to the top...

Do rice hulls contribute tannins? Perhaps that would be another reason to cut down on them...
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Old 01-21-2006, 04:15 AM   #9
DeRoux's Broux
 
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man, i'm whipped. doing a double decoction brew, rubb'n down a brisket for smoking tomorrow, and a loaf of Kai's spent grain beer bread in the oven......long day.....
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Old 01-21-2006, 05:39 AM   #10
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I'll be doing a double decoction for my Doppelbock as well. Just like the Bavarian Monks did it, back in the days when they lived on that stuff during the time of lent. If it weren't for the 3# LME that I will add to get to 1.077, it would even be my first AG batch. But I have done a decoction for a partial mash before.

Not to confuse your Weizen recipe any further, but I came across an interesting article regarding enhancing the banana aroma of wheat beers:

The idea is to raise the glucose level by adding a Maltase rest at 45C after the 64C rest. Yes the temperature goes down again. The idea ist to prodce Maltose at 64C and convert some of the Maltose to Glucose at 45C. The increased glucose level will increase the banana-ester production of the yeast. The problem hower is, that the Maltase may not survive the 64C rest which requires the mash to be split. Once half is brought to 64C to generate Maltose and then combined with the rest to reach 45C and generate Glucose. After that its through the usual rests to mash-out. This mashing has been proposed by Markus Herrmann (Weihenstephan Institure Freising, Germany).
And it's even more work than a decoction.

I'll look into this further when I will be brewing Hefeweizens all through the summer. So far I was not able to find an english text on this though .

Kai

 
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