Rice Beer

[PeterH]

Has anyone got a recipe for rice beer please

[BigEd]

Are we talking Saki or US Budweiser?

[Vossy1]

Are we talking Saki or US Budweiser?

[PeterH]

BidEd Lager style beer not Saki

[David Edge]

I think the key to this is holding the cat over the bottle without getting scratched.

If nobody comes up with anything better you'll probably find something on the Oz Craft Brewer site http://www.craftbrewer.org/

[UserDeleted]

Do you want to use flaked rice or do a cereal mash with real rice?
Here is an American Premium Lager that we ran through the Pilot Plant a couple of years ago.

For 200L at 85% efficiency

26.5Kg Lager Malt
4.0 Kg Munich Malt
3.7 Kg Rice Solids (Flaked Or Crushed)
1.5Kg Melanoidin Malt

You have to remember that Rice is a Flavour Dilutant, adding the melanoidin and Munich malt boosts the Malt profile to an 'acceptable' level. If you are after a Buttwiper clone then just use Lager Malt and Rice.

Sparge onto the first lot of hops to collect 240L Of runnings in the kettle

Boil for 90 minutes with the following
130g Cluster Hops (7% Alpha) (Full boil 90 Minutes+)
100g Saaz (4.5% Alpha) 75 Minutes
100g Saaz (4.5% Alpha) 60 Minutes
100g Saaz (4.5% Alpha) 45 Minutes
265g Saaz (4.5% Alpha) At start of cooling

Chill, transfer to fermenter, Ferment at 10C with a good yeast starter (We Used 1.5L of Slurry of WLP 833)

If you want to stick with American Hops the use Centennial intead of Saaz but dont forget to Adjust for alpha difference. Again If going for A Buttwiper clone then Halve the hops.

Hope this helps

[BigEd]

I think the key to this is holding the cat over the bottle without getting scratched.

[BigEd]

BidEd Lager style beer not Saki

If you seriously want to make a light lager, especially anything resembling US Budweiser, you will need to be set up for proper lager brewing which means temperature-controlled environments for the fermentation and lagering stages. Bud is perhaps 55-60% North American brewer's malt at least some of which is six-row with the balance of the grist plain long-grain white rice. You could substitute British lager malt or German pilsner malt for the American and cut the rice percentage down to 25%. This will still get you a very light color and body but the beer will taste a hell of a lot better. Bud uses some very good hops but they are added at such a rate to the brew that their presence in the final product is just at the threshold of human sensory perception. Use a blend of decent lager hops, Hallertau and Sazz are nice, and bitter to an IBU rate in the high teens. This is still low but at least above the Bud rate of 10-11. The US Budweiser yeast is notorious for its' acetyaldehyde production. A clean general-purpose lager yeast like Wyeast 2042 Danish will only improve the beer. Like UserDeleted said if you want to use raw rice you will need to do a cereal mash. You can substitute flaked rice and save the work of that step. If you go ahead with this project, enjoy and good luck, but for the same amount of work you could do a Pislner Urquel style beer.

[Barley Water]

I might get flamed badly for saying this but that style of beer is one of the most difficult to make. It is hard to brew something with no malt, no hops and avoid any off flavors. Most homebrewers I know look down their noses at Budweiser/Miller/Coors but those guys are great brewers from a technical standpoint anyway. If I was going to try this style, I would probably use corn rather than rice but that is just a personal preference, let us know how it turns out.

[David Edge]

I certainly wouldn't disagree. Golden ales are the hardest of British traditional ales to make with no dark malts to balance carbonates, reduce oxidation and conceal slight infection and other flaws. The problems of making a rice lager must be immeasurably greater.

[prodigal2]

When the brewers at Coors europe where formulating the recipe for C2, it took over 1000 attempts. Before they had a product they felt would be accepted within the market
Technically I take my hat off to these brewers, but all that effort to create bland is such a waste.

[bconnery]

You might also send Ross, of the afore mentioned craftbrewer site, a message. He makes two variants of the 'Classic American Pilsner' style, from which Bud etc. grew, one with rice and one with corn and both are excellent easy drinking lagers.
I've used rice to attempt to make an asian style lager for a friend and have also had rice beers by a few people and it works well.
It isn't my favourite style but it turns out alright.
If you search the web for bud recipes or else american light lager or classic american pilsener you will find plenty of info.

[Vossy1]

I'm watching this for guidance as swimbo wants a Bud clone

I have the recipe's in a clone book but practical advice wins IMO

[bconnery]

I've got this recipe amongst a pile of other ones from a site.
Never tried it but if you are after one with rice as opposed to flaked...

It is in US measurements. I'd change the hops to something more lagerish personally...

Ingredients: (for 5 gallons)
• 4-7/16 pounds 2-row pale malt
• 1-9/16 pounds rice
• 7/16 pound light crystal malt
• 1 ounce Cascade hops (full boil)
• 1/2 ounce Cascade (after boil)
• 2 teaspoons Irish moss (30 minute boil)
• Munich lager yeast (16 ounce starter)
Procedure:
2 tsp gypsum in boil, on top of very hard
las vega water (about 3/4 tsp for a 5 gallon
batch).
Boil the rice in 4 gallons of water for 30
minutes. 3 was not enough and some
burned on. (1.5 gal. for 5 gallons).
Let it cool to 130 degrees, and add the rest
of the grain. Leave at this temp for 45 minutes.
Add boiling water to raise the temp for
158, and mash for another 45 minutes.

[Vossy1]

There's also one in BBLTYB complete with instructions.

I know...that book is safely hidden away from swimbo