White rice addition ?

[leewink]

I have seen here the odd post regards rice additions.

For my understanding and im sure, for others refference, can someone explain to me what additions of rice make to a brew please ?

I'm thinking of adding it to my dry grain before mash, as such just plain white uncooked rice, would a 90 minute mash save me cooking it first ?

Ive seen rice in flake form on many brewshops sites, and just was wondering.

I have this recipe for a blonde ale, to which in a later brew I will add the lighter version of maris otter, but what sort of percentage of rice should I add ?

BLONDE BEER
=========
19l batch

1.35 kg maris otter
1.35 kg lager malt
150 g wheat malt
150 g Brupaks CARAPILS MALT (Germ.)

33 g sazz (czech hop) start of boil
25 g Hallertauer Hersbrucker = last 10 mins of boil (german hop) - Add in the last 10 mins. of boil

60 min boil last 10 = whirlfloc

White Labs WLP 008 EAST COAST ALE YEAST

Keep it simple in explanation though, for me

Lee

[Befuddler]

I believe it's just used to add fermentables without adding any body or flavour.. It's more neutral than corn for this purpose.

I'm guessing a bit here, but I imagine you would need to mash it uncooked so the enzymes from your other grains can break down its starch, or cook it normally and add the cooking water into the mash along with the rice. You might also find whole rice will produce a sticky gelatinous quality in your mash depending on the quantity used. It might end up being a bit of a pain in the arse..

[Aleman]

It is sued to add fermentables, as a nitrogen Dilutant (when using high nitrogen malts) AND a flavour dilutant. . . . . As it is mashed it is not 100% fermentable, unlike sugar, so does add some body to the resulting beer.

If using raw rice, it must be crushed and a proper cereal mash used to extract the goodness (rice into a seperate pot with some pale malt, 10% of the weight of the rice. use a thin mash for 20-30 minutes then heat to boiling for another 20-30 minutes, topping up with boiling water if it gets too thick. Then add back to the main mash for another 60 minutes.

Flaked rice is used in the same way as Flaked maize just stir it into the top 1/3 of the mash in the tun to avoid a set mash . . . Flaked rice is available in large amounts in the Ethnic food Aisle of my local Tescos

[leewink]

cool, cheers, lee

[Bloozrocker]

Use Flaked rice .If you use plain white rice your Beer will never clear!

[micromaniac]

dont know if this is any good to ya but a lot of asian supermarkets sell rice flour its 100% ground rice????