Need a little help

[oogaboogachiefwalkingdeer]

Made the three crops today and forgot the rice. 10gallon batch, I took 3 qts of boiling wort from each kettle and added 2 cups cool water in a third kettle.Then added rice in a bag and achieved a 156 temp. Held it there for an hr and never got a conversion according to iodine test. Added 20 minutes to the boil time divided rice wort in equal amounts and finished it off. So what problems should I expect by using the rice wort.

 

[oogaboogachiefwalkingdeer]

To clarify I did not remember the rice until the first hop addition after boiling for 30 min. Since I waited a full hr to convert that never happened I added 20 minutes to boil the late addition of rice wort........

 

[day_trippr]

Probably not going to be the clearest batch you've ever brewed due to the raw starch...

 

[wilserbrewer]

The rice NEEDS to be mashed with the malt! Your beer may be a bit starchy.

 

[bu_gee]

Rice doesn't bring amylase enzymes to the party and relies on the enzymes in the malted barley. Thus, your rice starch never had a chance to convert.

 

[brew_ny]

in the end it will be beer

 

[oogaboogachiefwalkingdeer]

Is there any chance that I got some conversion since I used some of the wort for the mash water? Now I know I should have just left it out but......learned something else about brewing. Thanks for the help.

 

[wilserbrewer]

No chance since you brought the wort to a boil, resulting in denaturing the enzymes.

Wishful thinking

 

[bu_gee]

I seem to recall reading somewhere that malted barley has enough enzymes that it can convert about 20% more grain. E.g. 5lbs of malted barley can convert a further pound of rice.

3 quarts of wort wouldn't have been even remotely close to all the enzymes you needed for your rice. But the point is moot since, as indicated above, boiling denatured your enzymes.

And since I'm being pedantic already: Beta-amylase denatures at 158F and alpha-amylase at 176F.

 

[oogaboogachiefwalkingdeer]

Thanks for the help. Now for the final ? Would you go ahead with the ferment and the bottling or just dump and start over? I never dumped a batch but this starch thing kind of has me thinking. It seems to be rocking right along with two inchs of white foam and a steady thump of the air lock.

 

[wilserbrewer]

Bottle it, the rice likely did little to contribute and might even settle in the fermenter.

It wasn't a huge portion of the grain bill either. Drink up!

 

[bu_gee]

Definitely let it ferment out and finish it. You might be pleasantly surprised by the results. Accidents are at worst learning experiences and, who knows, it might inspire something.

 

[RM-MN]

I seem to recall reading somewhere that malted barley has enough enzymes that it can convert about 20% more grain. E.g. 5lbs of malted barley can convert a further pound of rice.

3 quarts of wort wouldn't have been even remotely close to all the enzymes you needed for your rice. But the point is moot since, as indicated above, boiling denatured your enzymes.

And since I'm being pedantic already: Beta-amylase denatures at 158F and alpha-amylase at 176F.

Most malted barley can convert a lot more than that. I've made wheat beers that had 60% unmalted wheat and they converted just fine. It will convert white rice of the same or similar amount although I don't know why you would want a beer with that proportion of rice.

 

[RM-MN]

Thanks for the help. Now for the final ? Would you go ahead with the ferment and the bottling or just dump and start over? I never dumped a batch but this starch thing kind of has me thinking. It seems to be rocking right along with two inchs of white foam and a steady thump of the air lock.

This might not be the beer to enter into competition but I sure wouldn't dump it until I had had it bottled and conditioned. Who knows, this might be your best tasting beer! Just because it has starch haze shouldn't ruin its flavor. You might be able to convince some people that it is a wheat beer and should have that starch haze.

 

[oogaboogachiefwalkingdeer]

This might not be the beer to enter into competition but I sure wouldn't dump it until I had had it bottled and conditioned. Who knows, this might be your best tasting beer! Just because it has starch haze shouldn't ruin its flavor. You might be able to convince some people that it is a wheat beer and should have that starch haze.

Awesome. Thanks I guess I will let it ride out.

 

[bu_gee]

Most malted barley can convert a lot more than that. I've made wheat beers that had 60% unmalted wheat and they converted just fine. It will convert white rice of the same or similar amount although I don't know why you would want a beer with that proportion of rice.

I found the article: http://byo.com/grains/item/94-adjuncts-explained

Looks like we're both right. It seems to depend on the grain and mashing regime. It looks like you can almost always count on 20%, but you can go much higher if you do it right.

 

[oogaboogachiefwalkingdeer]

Drinking this stuff now. One of the best I have brewed. Glad I didn't panic and dump it.