Rice IPA Experiment

[Legume]

So I made this yesterday. It is quite a departure from my usual recipes, almost all of my grain bill came straight from the grocery store.
I usually use toasted non-malted millet as a base, but I was out of millet so I got creative with the white rice and tapioca starch.
The only malted grain is the Eckert Rice Malt, the rest of is was used as is from the store.

OG was 1.066
The wort tasted good.
Lots of Trub in the fermenter.

Termamyl (thermo stable a amylase) 2.00 Tbsp
Calrose Rice 5.00 lb
Quinoa 0.50 lb
Buckwheat 2.00 lb
Tapioca Starch 3.00 lb
Eckert Biscuit Rice Malt 26 oz
Eckert James Brown rice malt 6 oz

The above was mashed at 175 F for 2 hours.

The temperature was then lowered to 140 F, and I added the enzymes below for a 1 hour rest at 140.

SEBamyl L 15.00 ml
ViscoSEB L 3.00 ml
SEBpro PL 3.00 ml


Magnum Hops ( 12.5%AA) 0.80 oz (60 min)
Whirlfloc Tab 0.50 (10 min)
Fermax yeast nutrient 1.00 Tbsp (10 min)
Centennial Hops (10%) 1.00 oz (5 min)
Centennial Hops 1.00 oz (1 min)
Amarillo Hops (8%) 3.00 oz (0min)

Yeast: US-05

 

[brwmistr]

WOW 1.066 that's nice and high. I use home malted millet and get a consistent 1.024 to 1.035 at the most. I know rice can be used to boost your level for more bottle% but I have a hard time getting enzyme to convert that starch in Ontario, it's always sold out for some reason, maybe the store never really has it but the web site lists it for the search engine to locate them most likely. LOL

Can you post a picture when you pour one out. I would like to see how it looks.

 

[mergs]

So I made this yesterday. It is quite a departure from my usual recipes, almost all of my grain bill came straight from the grocery store.
...
Termamyl (thermo stable a amylase) 2.00 Tbsp
...
The above was mashed at 175 F for 2 hours.

The temperature was then lowered to 140 F, and I added the enzymes below for a 1 hour rest at 140.

SEBamyl L 15.00 ml
ViscoSEB L 3.00 ml
SEBpro PL 3.00 ml
...

Hey Legume, I'm interested in your process above, specifically the 2 hours at 175F with Termamyl (temp stable amylase) followed by your 140F at 1 hour (with non temp stable enxymes, I assume). Are you doing this first step to gelatinize the rice malt, or do you also do this step with millet too? Second, are you doing the lower sacc? rest with

I was considering doing 175F for 2 followed by 150F for 1 hour but I don't have the 3 enzymes you're using above on hand, only termamyl. This is for an IPA recipe using grouse malts and some buckwheat groats. I have been reading other's techniques and there seems to be some benefit to a step mash like this where you mash at a higher temp first, then lower the mash temps into the enzymatic range for amylase.

Typically I do simple single infusion mash at 154ish with Termamyl when I use grouse millet. I'm just wondering if I'd get some benefit (better efficiency, better tasting beer or better body) from the step mash you're doing over the single infusion I have been doing.

Sorry for the slight thread hijack

 

[Legume]

mergs,

I normally do the high temp rest (90 min to 2 hours) with un-malted millet...this time I did it with un-malted rice & tapioca starch. It is essentially a cereal cooking step intended to gelatinize starch.

The lower temp mash is the sacc rest, only the amylase is probably required at this step (the protease and cellulase could probably be omitted). you could probably substitute a different amylase, but may need to change the temperature / time.

Because I do not use malted grain for my base malt, there is no endogenous amylase that I am denaturing by using this high temperature step. All of the amylase activity in my mash is added by me. The long high temp mash step has a huge effect on my efficiency, but it can also extract tannins if the temp goes too high or the time goes too long.

I have not used this mash schedule when using malted millet as a base, so I cannot speak directly to your question.
Once I realized that I can make beer of excellent quality without spending the money on GF malted base malt, I stopped using it; and have not looked back.
I will still spend the money on Eckert rice specialty malts...they are worth every penny.

 

[mergs]

mergs,

I normally do the high temp rest (90 min to 2 hours) with un-malted millet...this time I did it with un-malted rice & tapioca starch. It is essentially a cereal cooking step intended to gelatinize starch.

The lower temp mash is the sacc rest, only the amylase is probably required at this step (the protease and cellulase could probably be omitted). you could probably substitute a different amylase, but may need to change the temperature / time.

Because I do not use malted grain for my base malt, there is no endogenous amylase that I am denaturing by using this high temperature step. All of the amylase activity in my mash is added by me. The long high temp mash step has a huge effect on my efficiency, but it can also extract tannins if the temp goes too high or the time goes too long.

I have not used this mash schedule when using malted millet as a base, so I cannot speak directly to your question.
Once I realized that I can make beer of excellent quality without spending the money on GF malted base malt, I stopped using it; and have not looked back.
I will still spend the money on Eckert rice specialty malts...they are worth every penny.

Right, you mentioned this before (use of unmalted millet). I admire your bravery .

I'll do a few more batches with Grouse and see where I am at. I feel like I am still flailing around and want to dial this in. Yesterday's batch went OK, but there was the usual (what I call) jack-assing around with wonky gravity readings, misc unexpected mishaps, last minute water temp adjustments, etc. but at the end I was able to get 5 gals of IPA wort into the bucket at 1.056 FG and fermentation is so active I had to put it into the fridge to cool it down.

Yesterday, I did a 2-3 hour mash with the range of 148-156F. I did extra time because somehow my target strike temp got me to the 140s not the 150s once I added grains (still trying to figure that out) and so I had to dilute the mash by adding some boiling water to get back up. A real clown show went on... glad no one watches me as I do this.

 

[WillV]

Hi Legume, So how did your rice brew turn out? I am interested to see if it worked out.

 

[Legume]

The non malted rice IPA is decent, but not my best work.
It is very drinkable IPA and I have been enjoying it, but it is not as good as my beers that use non-malted millet and buckwheat as a base malt.

My only complants are that its a bit cloudy, and has a subtile raw/grainy flavor that is not reminicent of "normal" beer. My millet based beers can pass for "normal beer" among non celiac beer drinkers, this batch probably would not.

Overall I am enjoying it, and I learned somthing by making it; but I will go back to millet in the future.