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...
i just bottled it. It tastes great, but i always have trouble really figuring out if i like a beer before it't bottle conditioned. i wanted it to be really champagne-y, so i put in 1.25 cups sugar (in 52 bottles)... A friend of mine thinks the bottles are going to burst in my hand. I hope not.
I usually do a partial mash in a 5 gal. pot and then add this to icewater in the carboy, so my wort isnt even complete and cooled until its in the carboy. I have been using my autosyphon to get out a graduated cylinder of beer out, but it seems like people must have an easier way.
It is done. I woke up this morning and it had blown out all out over my kitchen floor! (yea for healthily fermenting beer, boo for having to clean up a giant mess) I am going to add tequila-soaked oak cubes as someone suggested in a different thread. How long do you think i should soak them...