Rice

[Invalid Stout]

I eat loads of rice so I always have a big bag of basmati rice in the house. I'm going to try putting it in beer. I understand that I should just cook it and throw it in with the mash, is that right? Will any of the basmati flavour and aroma end up in my beer?

[GARYSMIFF]

I expect you will detect it, I use rice in all my brews now albeit Flaked Rice, it gives it that Je ne sais quoi.

[mysterio]

Yeah, cook it until it's mushy, i.e. longer than usual.

It is a flavour dilutant so good in American lagers, cream ales etc, if that's your bag. I wouldn't try it in a British ale

You'll know it's there, like there is a certain riceyness about Budweiser. I believe Bud is something like 40% rice.

[Aleman]

Ideally crack it first before cooking . . . and throw the water you cooked it in as well.

Remember it dilutes the colour AND flavour, so adjust your hopping rate accordingly . . . in a nice light pale beer with 20% rice you should get a recognisable basmati flavour

[Manx Guy]

Hi!

I'm thinking of mashing 500g flaked rice to add to a lager Kit adaptation I'm planning to do soon...

I've currently got a Coopers Lager kit on (See sig) using S-23 and I'll use the yeast slurry from this to re pitch into something I hope to approximate a Peroni/San Miguel style lager...

I've used DL's book (BBLTYB) as a guide and adapting his San Miguel adapted kit recipe to substituting the mashed rice for the Golden Syrup ...
I noticed he uses Rice in his AG Peroni recipe...


I want a light lager but dont want to risk cidery/sweet lager (as happened before )

I realise it will dilute the flavour and colour so I may add a small amount of steeped crystal malt and some extra hops...

Any ideas on how much 500g of rice will add to the OG?

Also do I need to worry about the protein in the rice making my beer cloudy?

Many thanks in advance.

[mysterio]

You know you'll need to use some lager/pils malt along with that rice if you want it to convert.

Rice has very low amounts of protein compared to malt so it won't make your beer hazy. All other things equal, a beer with a portion of rice in place of malt will be clearer than the same beer made with all malt.

If you're after Peroni I wouldn't worry about diluting the colour, this is pretty much the lightest beer I've ever seen! Don't bother with crystal.

[Manx Guy]

Hi Mysterio!

I didnt know that but now you mention it, it makes sense... (something to do with diastic activity and enzymes which as a kit/extract brewer I dont pretent to understand) lol

How much pale/lager malt would I need to use?

I'm guessing I'd need to mash them together for the enzymes to do their magic...

Many thanks!

Guy

[Invalid Stout]

In case anyone was wondering, I never did get around to doing this ..

[Manx Guy]

Hi IS!

Why did you not do the brew? justa lack of time or a change of mind?
I'm planning to use rice to add to a 'Peroni style' lager I want to do but I'm not sure quite how about to go about the mashing of the rice to extract sugars that can then be added to an EDME lager kit...
I got the inspriation from DL's book where he uses a lager kit to make a San Miguel type lager...


Slainte!

[mysterio]

You could take an equal amount of pilsner malt (or slightly more), mash them in a pot at 65C (ala Chris' website). The enzymes should convert the rice over the course of about 90 minutes. Then just strain, make sure theres no chunks, and add it to your kit. Rinse out some of the sugars that might be trapped in the spent grain. Make sure you use flaked rice OR highly cooked rice.

Or rice syrups are available which would be much easier.

[Manx Guy]

Hi Mysterio

Many thansk for you advice!

Sounds simple enough!
I'll let you know how I get on...

Slainte!