View Full Version : Mashing Rice - How?
11-19-2008, 04:27 PM
Working on an American Lager (don't ask why!).. Would like to mash some rice into the mix. But I have never done it before. Anyone done it before? (Syrup isn't an option, all grain here)
You could always put the rice syrup in the kettle. But if you are using unflaked rice, you will have to gelatinize the rice first. I believe bringing it to a boil and them simmering for 1 hour should do the trick. Then dump the whole pot of rice and liquid into the mash.
Correction from my notes, can't remember the source:
mash rice/corn and small amount of 2-row to 158–160 °F for about 5 minutes, then boil for 30 minutes, then add to the main mash, watching the mash temperature
11-19-2008, 04:47 PM
And use 6 row malt, for the extra enzymes to help convert the rice. Most American lagers are all 6 row and rice/corn, IIRC.
IMO, I would use corn/flaked maize in place of the rice. As a very general guideline: Budweiser/bud light use rice. Miller/Pabst/Old Style use corn, as the main portion of their adjuncts. Or at least that is what i have read through the years on the internet. Personally i like the taste of Pabst or old style over that of Budweiser products, and i believe it is due to the use of corn instead of rice.
Yeah maybe use 6-row. Bud definitely does, but they probably use an insane amount of rice too:o. Or maybe they use syrup, I can't remember. When I was researching my project I was going to use 2 row, but that may not work if you have a high percentage of rice/corn. I wound up using flaked corn, so take my instructions with a grain of salt, but I believe that they are correct.
11-19-2008, 05:04 PM
Thanks for the feedback. Thinking corn might be the way to go on attempt #1 at BMC..
it is a personal challenge to make a technically flawless beer (obviously my recipes and such can always be improved). I know my imperfections are hidden well in my IPAs, APAs, and bitters.. So, I need to see my flaws for what they are.. Only way to do that is a light american lager!!
I made a Labatts Blue clone using 1/3 flaked corn and 2/3 pilsner malt and it turned out very good.
11-19-2008, 06:54 PM
Every time we order in Chinese food at work (at least once a week) there are always 8-12 untouched containers of steamed white rice leftover, which just get tossed in the trash. I can't help but consider tossing them in a mash someday! Probably a sign of brewing addiction...
I use flaked corn in my summer blonde, easy to use and gives the desired results.
11-20-2008, 12:50 AM
there is a guy on hb.org that has a recipe for a cap that is supposed to be great
11-21-2008, 01:03 AM
I've used instant rice added directly to the mash with good results.
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