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Old 10-20-2008, 06:27 PM   #1
potzertommy
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May 2008
Posts: 20


I wanted it to be a very simple beer to highlight the flavors from the rice.

5 gal batch:

8 lbs light 2-row pilsner malt
0.5 lbs caramel malt
2 lbs thoroughly boiled wild rice

0.5 oz kent goldings - 60 min
0.5 oz willamette - 60 min
0.5 os saaz - 15 min

London III yeast

Does anyone have any input on mashing schedule?
Does anyone have any input on how i should handle the wild rice? Should i crush it? Blend it? Boil it with or without malt?

Thanks everyone in advance for your help.
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Old 10-20-2008, 09:29 PM   #2
david_42
 
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Don't boil your malt, you'll destroy the enzymes. Mash the rice up after you cook it and just stir it into the malt. A 60 minute mash at 152F should do the trick.

What Lovibond is the crystal?
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Old 10-20-2008, 10:33 PM   #3
potzertommy
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May 2008
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20 lovibond on the caramel.

I wasn't planning on boiling ALL the malt, but i read some places that adding a little malt to the boil makes it easier to work with
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In Primary:
Trippel Dubbel

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Margawheata
Rochefort 8 clone
Baby Steps Pale Ale
Carbonation Surprise IPA

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Old 10-21-2008, 02:23 AM   #4
Natas
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Aug 2008
Eugene, OR
Posts: 154

TFries made a really tasty wild rice pils. I'll see if i can stir him up and get some recipe action from him.

 
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Old 10-21-2008, 06:04 AM   #5
tfries
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Jul 2007
Cheshire, OR
Posts: 120
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It's probably too late for you now, but you do want to throw a small amount of the grain into the rice while it is boiling. That helps it from getting too gummy. You want to break the rice up as much a possible, like putting them in a bag and hitting them with a hammer.

I used 11% wild rice in the lager I did. I was surprised that it gave more of a floral flavor then a nutty one. I would have guessed the it would have been more nutty.

 
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