Rice Lager

[Rob2010SS]

With rice making up 30% of the grist, it certainly contributed a large portion to your extract total or you wouldn't be looking at a mash efficiency of 88%.

This is why I like this forum! Great point!!

 

[fljim]

Honestly, not really expecting a benefit. We haven’t done one with rice and we want to try it. We’re doing an 80s themed murder mystery party at our house and we wanted to make a beer for that. When googling what beers were popular in that time frame, we saw that was the emergence of Bud Light (not that either of us LIKE bud light..). But we thought we’d try a light, crispy lager that is hopped with Barbe Rouge hops that is extremely light and drinkable.

You know, I don't believe that Bud uses actual rice. It's my understanding they use rice syrup.

Also, I noted that someone said they use "refined sugar". You should never use refined sugar in brewing unless you want any "bonus flavors" that come with it. Refined sugar (table sugar) is a highly processed sugar with little concern for purity. If you use any sugar, you should use corn sugar. It's readily available at any homebrew shop and it's extremely easy to dissolve. I've used that in all my light beers. They come out clean, crisp and no added off-flavors...

 

[huckdavidson]

You know, I don't believe that Bud uses actual rice. It's my understanding they use rice syrup.

Also, I noted that someone said they use "refined sugar". You should never use refined sugar in brewing unless you want any "bonus flavors" that come with it. Refined sugar (table sugar) is a highly processed sugar with little concern for purity. If you use any sugar, you should use corn sugar. It's readily available at any homebrew shop and it's extremely easy to dissolve. I've used that in all my light beers. They come out clean, crisp and no added off-flavors...

What contaminants are present in "cane sugar" or "beet sugar" that cause off-flavors?

 

[fljim]

All these processed table sugars have by-products and it all depends on the brand that you choose. You will often hear homebrewers complaining of a cidery taste. You don't want any of these by-products in your beer so why not just choose pure corn sugar? I realize it's not quite as easy as going down to the local supermarket but it's at every home brew store.

 

[huckdavidson]

All these processed table sugars have by-products and it all depends on the brand that you choose.

From:

https://www.crystalsugar.com/sugar/how-we-make-sugar/

The sugar crystals are separated from the beet molasses syrup in a large, high-speed spinning drum or centrifuge. These crystals are now 99.9 percent pure white sugar.

Cidery taste comes from a yeast by-product called acetyldehyde which when fermentation occurs at proper temperatures and times is converted to alcohol by the yeast. Less than optimal fermentation or exposure to oxygen will cause these compounds to remain.

Table sugar is a perfectly fine product to use and has zero off flavors. It is the responsibility of the brewer to ensure that proper fermentation and post fermentation product handling procedures are followed - to avoid off flavors.

 

[mashdar]

FWIW "corn sugar" is much farther from corn than cane sugar is from sugar cane.

edit: If you really want to get worried, read about adulterated turmeric.

 

[Stikius]

Next time use much more water for cooking the cereal.

You want to end up with a thin rice (or corn) cereal soup, nothing that even resembles rice pudding (or polenta). That thin "soup" will constitute your strike water, or at least most of it.

This makes me curious and I wonder if I understand you correct. Let's say that I want to use 80% Pilsner and 20% rice. Then I could fill up my mash water in the kettle the evening before, cook the rice in it (for x minutes?), and let it cool overnight. The next morning I bring it back to mash temperature and go in with the pilsner malt as I would do on any other brewday? Sorry if I totally misunderstood though...

 

[Miraculix]

This makes me curious and I wonder if I understand you correct. Let's say that I want to use 80% Pilsner and 20% rice. Then I could fill up my mash water in the kettle the evening before, cook the rice in it (for x minutes?), and let it cool overnight. The next morning I bring it back to mash temperature and go in with the pilsner malt as I would do on any other brewday? Sorry if I totally misunderstood though...

Yes. Or you use it hot and add cold water till you got the desired temperature to save the energy.