Help with mash schedule for high starch beer

[JGX_sg]

Im looking to do a high starch beer. Yes, ạ starchy beer which is the complete opposite of conventional brewing wisdom. I don’t expect it to be able to stay fresh for long.

My grain bill will be 20% pale 10% munch and 70% cooked white rice.

This grain bill should just barely have enough diastatic power for conversion. However my goal here is to do partial and not full conversion to retain as much starch as possible.

In addition to that, I will use a low attenuation yeast to ferment as little of the wort as possible.

The end result, I imagine, should be a light and sweet tasting beer, easy to drink and refreshing.

Any suggestions on mash schedule is welcome.

 

[mac_1103]

The end result, I imagine, should be a light and sweet tasting beer, easy to drink and refreshing.

Interesting. I would imagine it would be quite heavy and probably not all that sweet. Anyway, mash high and short and then do a long mash out to make sure all the starch is fully gelatinized. (scratch that, you cooked the rice).

 

[day_trippr]

A 34 Lintner mash is on the cusp of full conversion, but if you avoid stirring it may not fully convert. You can move the odds in your favor by keeping the mash pH high (like ~ 5.8) and striking high and keeping the mash temperature high (like 158°F)

 

[MaxStout]

If you want to check to see if your wort has starch remaining, draw a small sample and do an iodine test (add a couple drops of tincture of iodine). If the iodine turns dark purple or black, you know there's some starch left. If it stays amber in color, the mash has converted.

This test won't tell you how much starch is remaining, just that there is some in the wort.

 

[Hoochin'Fool]

Im looking to do a high starch beer. Yes, ạ starchy beer which is the complete opposite of conventional brewing wisdom. I don’t expect it to be able to stay fresh for long.

My grain bill will be 20% pale 10% munch and 70% cooked white rice.

This grain bill should just barely have enough diastatic power for conversion. However my goal here is to do partial and not full conversion to retain as much starch as possible.

In addition to that, I will use a low attenuation yeast to ferment as little of the wort as possible.

The end result, I imagine, should be a light and sweet tasting beer, easy to drink and refreshing.

Any suggestions on mash schedule is welcome.

This is a pretty wild post! Can't tell if you want to make GLUE, or you just want to use "free" ingredients (like leftover cooked rice)...
But if you want to make a "light, kinda sweet beer, that is easy to drink and refeshing", I'd aim for something like:

og: 1040, fg: 1005, abv 4.6%, ibu: 15
50% cheapest 2-row malt
[0-to-10]% light caramel/crystal malt
[0-to-50]% cheap starchy adjunct

mash at 152F for 60 minutes
bitter to 15 to 25 ibus

 

[Miraculix]

Starch is not sweet at all. If you want a sweet beer, you actually want the starch to convert.

 

[mac_1103]

If you want a sweet beer, you actually want the starch to convert.

...but not ferment, which tends to work against light.

 

[JGX_sg]

Interesting. I would imagine it would be quite heavy and probably not all that sweet. Anyway, mash high and short and then do a long mash out to make sure all the starch is fully gelatinized. (scratch that, you cooked the rice).

Thanks for the input. I'm now pretty decided on mashing high at 70c, for about 1.5 hours, to encourage Alpha-Amylase and minimise Beta-Amylase.

The end goal is to leave as little fermentable sugars in the wort as possible, to create a light beer which is light BUT not thin, with maximum amount of dextrin left in the wort.

Nevermind the starch content because mashing whole rice does not produce a gummy and gluey wort, and because rice is such a neutral flavour, rice starch doesnt actually contribute any negative flavour and texture to the beer especially after boiling it further.

 

[Miraculix]

Thanks for the input. I'm now pretty decided on mashing high at 70c, for about 1.5 hours, to encourage Alpha-Amylase and minimise Beta-Amylase.

The end goal is to leave as little fermentable sugars in the wort as possible, to create a light beer which is light BUT not thin, with maximum amount of dextrin left in the wort.

Nevermind the starch content because mashing whole rice does not produce a gummy and gluey wort, and because rice is such a neutral flavour, rice starch doesnt actually contribute any negative flavour and texture to the beer especially after boiling it further.

You must mash way higher than that for your aim. 75 c and higher.

 

[mac_1103]

The end goal is to leave as little fermentable sugars in the wort as possible, to create a light beer which is light BUT not thin, with maximum amount of dextrin left in the wort.

"Light beer" and "maximum amount of dextrin left" are in opposition to each other. A beer high in dextrins is not going to be light. Beers that are easy to drink and refreshing are generally low in dextrins.

 

[Bobby_M]

This is one of those situations where OP will likely have to do the thing planned and learn about it that way.

Light can mean "pale in color" or "dry and easy drinking", aka light in body and low in dextrines.

Mouthfeel (weight) <-----LIGHT/DRY/THIN--------------------HEAVY/FULL/THICK--------->
Balance <-----SWEET------------BALANCED----------BITTER/ROASTY---------->

Sweet is the opposite of "bitter" when talking about a beer though sometimes styles rely on roast rather than hop bitterness to do the balancing.

How do you get a Light Bodied Sweet beer? You mash relatively low (149-151F) to reduce dextrines and/or use some portion of light bodied adjuncts like rice, and/or add simple sugars to the boil. A light bodied, easy drinking beer would have a final gravity of 1.004 to 1.008 for example.

How do you get that same beer to taste sweet? You limit your bittering hops. A beer in the low FG range above would taste really sweet at about 5 IBUs and notably sweet at 10 IBU. Balanced at 15 IBU, etc....

 

[DuncB]

I'm sure @bracconiere would say, mash low and long, use enzymes, then mash higher and ferment with a saison yeast.