When doing it my way you can lower the heat and put the cover on and only stir every 10 min or so.
Whole rice needs to be cereal mashed for the most efficient use. Kunse has a process that I use,since I bought a 25 lb bag of basmati rice and found out I like jasmine. I soak it overnite in the same amount of water you would use if you were cooking it to eat. I then heat it to 189* and let it rest 20 min. It will look like its ready to eat and be very sticky.Add cold brewing liquor to get to 155-160 and add 10% pils malt. You want it to be 150-154*,rest 30 min. it should be very loose and the grains will be just tiny bits,and the liquid clear (no starch).
At this point I mash in the main mash at 143* and bring the rice to a boil for 20-30 min, add to main mash to step to 160*and rest 30 min,and you know the rest. I do both BIAB and MIAB. I'm fermenting with 833 a beer made with 5 lbs rice and 8.25 lbs barley and didn't need any rice hulls.
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