flaked rice

[dave2]

hi all any one know where i would get some flaked rice from thinking of making some budweaslepiss .When i get some do i just steep it and add to the wort will be doing it allgrain thanks dave

[Jim]

ASDA used to sell packs of it, though I haven't looked for any for a while.

Just add it to the grist before you mash.

[dave2]

thanks jim does it have to be flaked rice thanks

[tubby_shaw]

I get my flaked rice from Tesco on the ethnic food section.
You do not have to use flaked rice, you can use whole rice but it needs to be cooked before use in the mash.

[UserDeleted]

Just seen 1.5Kg bags of it in the ethnic foods section of my local Tescos Extra

[shiny beast]

Sainsbury sell it in 500 gm packs. I've used it in lager recipes before.
You can put it straight into the mash tun with the other goods. It tends to go a bit gooey and slow down the run off. Just make sure you empty the mash nice and slow.

[Reg]

It's worth washing it first, particularly if you are not using whole hops as a filterbed. The powder is quite hard to filter out.

[SteveD]

hi all any one know where i would get some flaked rice from thinking of making some budweaslepiss

What for?

[shiny beast]

You can make some really nice light lager by adding flaked rice. The beer ends up thinner and less malty, but you can compensate by using lots of late hops.
There's alot of snobbery regards these light bottom fermented beers. People assume that the ingredients are used because they are cheap.
They were originaly used to compensate (dilute) high protein malts.

If you look at the definition of the word beer, it is described as:A beverage whos carbohydrate is derived from cereal grains.
These grains can be barley ,wheat, oats, rye, maize, rice etc.

[UserDeleted]

Hi Dave,

Should have read all your post before replying earlier.

Flaked rice is added to the mash tun, you should have no trouble with it up to sensible percentages. I've done 30%, and things were a little slow during run off.

It is important to remember (as has already been stated) that it is a flavour dilutant, but the beer still packs a considerable wallop from teh alcohol contribution from the rice.

Everyone knocks these light delicate flavoured lagers, and I've yet to find out why. Often the same people will go to some lengths to brew a light session 'summer' ale and I can't see what the difference is. After all a summer ale is just something the marketing people have come up with to sell ale to lager drinkers

The crazy thing is that the rice costs Anhauser Busch MORE than the malt, and they really do buy the best of the crop. The Barley is grown spcifically by them by accredited farmers and gets rejected if it doesn't come up to spec. When they satrted brewing bud in the UK they rejected an awful lot of UK barley and had to import container loads of malt from the US.

As a challenge to any brewer (or brewery) take your favorite recipe and brew it repeatedly. I bet its not the same from batch to batch . . . and thats the mark of a good brewer . . . my problem with bud is just that its so tasteless . . . consistantly so, and yet AB can (and do) brew some tastier beer, althoug again given that you are comparing it to Bud that isn't difficult

[SteveD]

Everyone knocks these light delicate flavoured lagers, and I've yet to find out why. Often the same people will go to some lengths to brew a light session 'summer' ale and I can't see what the difference is. After all a summer ale is just something the marketing people have come up with to sell ale to lager drinkers

The difference is in quality of flavour. 'Summer Ale' is nothing more than pale ale renamed and is designed to refresh in hot weather and wean lager drinkers onto fuller flavoured ales by tempting them with something that looks familiar, tastes good, but isn't brown. A half way house, if you like, with the look of a lager but more with hop and malt character than most of them. It has good flavour. That's the point. If you let Budweiser warm up AT ALL, it tastes rank. The American light lagers are all designed to be drunk very cold, because, with no real good flavour to speak of, or much flavour at all, cold acts as a flavour substitute.

my problem with bud is just that its so tasteless . . . consistantly so

There you go. Yes, they are difficult to brew because there is no flavour or colour to hide brewing or ingredient faults, but as Winston Churchill might have said, "Never before, in the field of brewing, has so much effort been expended by so many, for so little taste."

When they satrted brewing bud in the UK they rejected an awful lot of UK barley and had to import container loads of malt from the US.

Well, they would, because they want barley with little flavour and high nitrogen so that the malt has high diastatic activity to convert the large quantity of tasteless adjuncts, and so that the beer doesn't aquire too much flavour! - the antithesis of traditional British barley growing and malting aims. I don't think the rejection was on quality grounds per se, as British barley is among the best in the world - and in good years unbeatable for ales. It just doesn't do what they want it to do.

[Wez]

[shiny beast]

We all know that Budwater is crap, albeit technically well brewed crap.
The point of this post is to demonstrate that good beer can be brewed from a variety of different ingredients.
Germany has a purity law(Reinheitsgebot) which is suposed to protect consumers by ensuring that beer is of high quality.
Travel around Germany and you'll taste some of the most bland insipid Beer anywhere in Europe.

[SteveD]

We all know that Budwater is crap, albeit technically well brewed crap.
The point of this post is to demonstrate that good beer can be brewed from a variety of different ingredients.
Germany has a purity law(Reinheitsgebot) which is suposed to protect consumers by ensuring that beer is of high quality.
Travel around Germany and you'll taste some of the most bland insipid Beer anywhere in Europe.

Yep, agree totally. Read this...

http://www.xs4all.nl/~patto1ro/reinheit.htm

[SteveD]

Agree. Then having brewed, sorry, manufactured the crap beer they invent a language to make it appeal:-

delicate = tasteless

light = tasteless + colourless

Ice = serve it cold because it has no flavour

Chill filtered = we've removed the flavour, so serve it cold, cos there aint anything else!

Stick a wedge of lime in the bottle neck, it's tradition = Cos it won't taste of anything if you don't

It's rubbish : Coors, Schlitz, Bud, (insert other US Kegflade here), Labatts, Molson, Sol, Dos Equis, Fosters, Heineken, Carlsberg, Carling, yadda, yadda, yadda. Sagres, Super Bock (ooh horrid chemical hangover) ...etc, etc, etc, John Smiths, Bavaria lager, and so on.