Hey everybody,
So an update on my frakenbrew: It's come out pretty nice!!
I used windsor ale yeast because of it's low attenuation. SG: 1055, FG: 1012. Good body, super sweet, but unique sour caramel-like flavor.
It tastes like some form of bastard soda from the 1920s... some old elixir.
The question now is what the hell do I flavor it with? It needs something more... maybe orange... maybe licorice... maybe both.
hhmmm....
I have the same idea as you except I want to brew mostly with rice and also add some sugar. I would need something to give it some more body, and I am aiming for something that is light (but not so light as sugar/rice only) and easily quaffable, and tasty.
Any suggestions on ingredients I could add to perhaps give it a better head retention and more body? I am willing to add malt as well, but not too much, I live in hawaii and the goal is making cheaper beer, I pay $1.60 a lb of 2 row pale malt here and it isnt even that fresh. But the rice comes cheap and fresh. I was going to use a saison yeast,wyeast 3724, which supposedly has the most yeast character. I will ferment at about 92 degrees Fahrenheit, the yeast is supposed to produce great flavors at 90+ temps, but not over 95.
This would be considered a "saison" style brew, but rice/sugar or just rice exclusively instead of pilsner malt which is usually used for this style. Not sure on hops.
oh yes and as far as flavors additions for your brew, I would first try the 3724, it gives a great citrus flavor, purely from the yeast, with other flavors coming off this unique yeast as well... You could add coriander seed, or fresh zest/dried orange as well. You could also use belgian candi sugar, perhaps amber, to give it a nice color and even some flavor too.