rice malt

[ChasidicCalvinist]

I've been seeing more rice malt available such as this:
http://eckertmaltingandbrewing.com

I'm wondering if anyone has tried this or a similar product? If so I'm wondering:

1) how well does it work? Does it convert well? What style does it take to create tye conversion?

2) How does it taste?

Thanks.

 

[Legume]

I have not used the pale rice malt from Eckert, only the specialty rice malts.

The crystal rice malt has aromas of rasins and figs, it is very nice at a rate of 1.5 to 2 lb per 5 gal batch.

James Brown is my favorite, it has a complex malty aroma and is now my go to malt to add a little color and charicter to IPA, amber, or brown ales. I will continue to add between 4 and 16 oz of this to nearly all of my beers this year.

The dark rice is also nice, I used some in a brown ale (Allong with some crystal and James brown) and the color and aroma was just right.

I have used the medium and dark millet malts from Grouse, and I prefer The James Brown and Dark rice from Eckert when trying to add a bit of color and moderately roasty charicter.

I also like that adding specialty rice malts also results in adding allot of rice hulls, it makes a nice grain bed and makes sparging easier.

 

[Osedax]

I have not used the pale rice malt from Eckert, only the specialty rice malts.

The crystal rice malt has aromas of rasins and figs, it is very nice at a rate of 1.5 to 2 lb per 5 gal batch.

James Brown is my favorite, it has a complex malty aroma and is now my go to malt to add a little color and charicter to IPA, amber, or brown ales. I will continue to add between 4 and 16 oz of this to nearly all of my beers this year.

The dark rice is also nice, I used some in a brown ale (Allong with some crystal and James brown) and the color and aroma was just right.

I have used the medium and dark millet malts from Grouse, and I prefer The James Brown and Dark rice from Eckert when trying to add a bit of color and moderately roasty charicter.

I also like that adding specialty rice malts also results in adding allot of rice hulls, it makes a nice grain bed and makes sparging easier.

I find the exact same things. Unfortunately, the pale malt doesn't convert vary well. I like their biscuit a lot. My new technique is grouse pale millet for the base and all Eckert rice malt for the specialty.

 

[ricemaltster]

I'm glad you guys like my colored malts. No surprise that the pale malt is not too popular. The enzyme activity is less than desirable, don't I know! I have mentioned it before...I can't wait for the day that some breeding work is done on rice for maltability! There is at least one new outlet for my malts: http://www.glutenfreehomebrewing.org/
A few other homebrew shops have expressed interest, but have not ordered any yet.

Happy holidays!

 

[Legume]

Ricemaltster,

I do not see the low enzyme activity as a big problem. Suplementing a mash with amylase is cheap and effective.

To be honest, I dont use the rice pale malt because of the price point (this is not meant to be a complaint, please take it as unsoliceted market info...I sincerly want you to be wildly sucessfull in this endeavor).

I am a plant breeder by trade, and I work on many hobby breeding projects. I woud be happy to talk with you sometime about a rice breeding project if you are serious about it. A good friend of mine breeds rice (and is a homebrewer), he may be intrested as well.

Feel free to PM me if you want to talk,

 

[ricemaltster]

Hey Legume,

Constructive criticism well taken. I now have a number of malting runs that I can compare actual costs. If I can find some cost savings, I will definitely be looking to pass that on to the retailers and hopefully to the end consumers.

Ricemaltster