Using Rice...

[TastyAdventure]

I want to brew a beer that is pretty light. I was thinking of replacing some of my base malt (Munich) with rice. I don't want to use sugar because that might dry it out too much.
I was thinking around 10% rice?
Should I use flaked rice, or is there another option? Or some other adjunct that will lighten up my beer?

Am I correct I assuming that replacing some base malt with with rice that the beer will taste and feel as if I just used less malt?

Never used adjuncts before,
Thanks

 

[didinho]

I want to brew a beer that is pretty light. I was thinking of replacing some of my base malt (Munich) with rice. I don't want to use sugar because that might dry it out too much.
I was thinking around 10% rice?
Thanks

maybe it will be enough to replace some Munich malt with Pils, and keep a low mash temperature. Or add less sugar (5%).
I guess rice must be boiled to solubilize starch, as I do for unmalted barley

wich style is it?

 

[TastyAdventure]

I'm not much of a "to style" brewer but I guess you'd say it's a lightly colored Munich Dunkel.
I have a sack of Munich malt I need to use up...

 

[IslandLizard]

You can use any rice, cooked of course. Actually overcooked (very mushy and liquidy) is better. It adds very little flavor unless you use Basmati, Jasmine, or brown rice. Now I would add some 2-row to the grist to make sure it will convert. (Light) Munich can convert itself but not much more. If the Munich is dark (~20°L), or old, it will need some help from extra 2-row/pale malt too. Your average DP should be above 30, but I'd target 40 for all security unless a test mash tells you otherwise.

 

[TastyAdventure]

Bump?

 

[loeks]

I have used flaked maize as an alternative to sugar for gravity-bumping.

 

[Osedax]

Flaked rice is about the same but, you will get less flavor. You could also check out adding brown rice syrup. They sell it at most grocery stores. Easier and about the same impact as flaked rice.

 

[madk]

I have used flaked maize as an alternative to sugar for gravity-bumping.

I've used flaked maize quite a few times in my cream ales. This is the approach and style I'd probably aim for as you can find a lot of recipe resources floating around.