Does any one know whether flaked rice needs to be cooked before adding to the mash tun
I remember having to cook whole rice before adding that to the mash tun
Flaked Rice
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tubby_shaw
Flaked Rice
Quick question
Does any one know whether flaked rice needs to be cooked before adding to the mash tun
I remember having to cook whole rice before adding that to the mash tun
Does any one know whether flaked rice needs to be cooked before adding to the mash tun
I remember having to cook whole rice before adding that to the mash tun
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mysterio
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tubby_shaw
It's my version of Lager 
I use an infusion mash 
According to my brewing log of 28/04/96
I used 7lb pale malt, 1lb long grain rice which I cooked for 20 minutes and added to to the mash tun with its cooking water and 4oz wheat malt, temperature was adjusted to 65 C and left for 90 minutes.
What was collected after the sparge was boiled with 2oz Saaz hops and 4oz white sugar for 90 minutes. 1/4 oz Saaz hops were allowed to soak for 15 minutes at the end of the boil.
It was force cooled and aerated and SB14 lager yeast was pitched.
My notes say 5 gallons OG 1044 final gravity 1010, a bit dark but tastes like Pils
I will be substituting the long grain rice for the flaked rice which was £1.70 for a Kilo at Tesco
and the SB14 yeast for Saflager yeast.
I am going to up the hops in the boil by 1/4 oz but reduce the boil to 60 minutes to try to keep the finished lager as pale as possible.
I use an infusion mash According to my brewing log of 28/04/96
I used 7lb pale malt, 1lb long grain rice which I cooked for 20 minutes and added to to the mash tun with its cooking water and 4oz wheat malt, temperature was adjusted to 65 C and left for 90 minutes.
What was collected after the sparge was boiled with 2oz Saaz hops and 4oz white sugar for 90 minutes. 1/4 oz Saaz hops were allowed to soak for 15 minutes at the end of the boil.
It was force cooled and aerated and SB14
lager yeast was pitched.My notes say 5 gallons OG 1044 final gravity 1010, a bit dark but tastes like Pils
I will be substituting the long grain rice for the flaked rice which was £1.70 for a Kilo at Tesco
and the SB14 yeast for Saflager yeast. I am going to up the hops in the boil by 1/4 oz but reduce the boil to 60 minutes to try to keep the finished lager as pale as possible.