replacing sugar in brew

[layangman]

Hi Jim,
Just wondering instead of using dextrose, can rice maltose (in very thick syrup form) be used instead? I read that rice does not impart any flavor so will not cause any off-flavors. If so, then what do you think the quantity should be for say a 23 lit wort?

Patrick

[Jim]

Well Patrick, I've used flaked rice in grain recipes but I've never come across rice maltose before. Can anyone else shed any light?

[Reg]

Mmm... that's a toughy.

Typically I'd use diastatic malt extract to replace the sugar in a kit brew. Rice sugars have a risk of couding the brew. This is why brews like US Budweiser "boast" that they are cold filtered. I believe this is to remove any clouding from the varieties of non-Malt grains used.

However. Filtering is not a difficult process if you want to give your rice based syrups a try.

Cheers!

[layangman]

Hi All,

Well, I guess if Iam going to do secondary fermentation, the beer should have a better clarity. Thanks for the advice. Will keep you guys posted of the results of using rice malltose.

Cheers

[Jim]

So how did you get on, layangman?

[layangman]

OK, I will be bottling the Apple Cider tomorrow and will know the results. The airlock's almost stopped bubbling, about once per minute. This lot used 500gm of rice maltose, 200gm of dextrose and about 250gm of honey.

Will you you guys posted.

Cheers.
Patrick

[layangman]

:rolleyes: Hi all, its been a while.
The cider came out wonderful....now down to only 3 bottles left.
I wanted to keep it a while longer to see if the taste can improve with more time in bottle.

[Jim]

Hello layangman, nice to see you back!

Glad to hear your brew turned out OK. :beer

[mr.c]

I use Muntons Beer Kit Enhancer and alway had good beer from using it