Experimental Brew with Rice Syrup Solids.

[Mister-Kingdom]

Hello this is my first post besides my introduction. I'm Working on an experimental brew with 100% Rice Syrup Solids (except for spices and other things). My main reason for doing this is to get a water clear beer. For some reason I think that would be cool. I would also be able to dye this beer blue which you know is pretty much impossible with regular beer.

But of course I want it to taste good too. So I was thinking about which style it should be and I was thinking maybe a Saison or Belgian White. That way the Yeast and spices could make up for what the base rice flavor is lacking. But I'm new to all this so I was wondering what you guys think? About the style, which spices, hops, yeast etc, etc. And any other advice you might have.

Thanks, Jordan

 

[Mister-Kingdom]

After thinking about it, maybe I should just stick with a clean yeast, US-05?

 

[Mister-Kingdom]

Never mind I'm not using Rice solids. I'm going to do one gallon batch with two pounds flaked rice and Amylase Enzyme.

Still open for advice on flavoring additions. Does anyone think Sorachi Ace hops would be good here?

 

[bierhaus15]

What exactly are you trying to achieve here - a gluten free beer?

Why coloring?

 

[Mister-Kingdom]

To be honest mostly for the fun of it. I like experimenting with things. But of course the fact that it would be gluten free is nice because both my aunt and cousin have celiac disease. But I have been making them wine so its not really for that.

The coloring is just an added benefit. Though I have been interested in making a blue beer since I seen this picture.