Rice

Discussion in 'General Brewing Discussions' started by jeffpn, Oct 20, 2017.

  1. jeffpn

    jeffpn Well-Known Member

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    I’ve never used rice in a beer. I have lagering capabilities. Does anyone have a favorite? I wouldn’t mind trying something.
     
  2. oliver

    oliver Well-Known Member

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    Do you like rice in a beer? Could do a Japanese lager, or do a Sorachi Ace hoppy lager with rice. just spitballing..
     
  3. jeffpn

    jeffpn Well-Known Member

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    Doesn’t have to be overbearing. Budweiser has rice in it. But I wouldn’t mind a Japanese Lager either. I’m not big on really hoppy beers though.
     
  4. Ozarks Mountain Brew

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    #4 Ozarks Mountain Brew, Oct 20, 2017
    Last edited: Oct 20, 2017
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  5. Trialben

    Trialben Well-Known Member

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    I did a fair bit of research coming up to brewing Ozarks Blondie and of course stumbled upon references to the big American larger producing companies Budweiser and Millers is it:rolleyes: anyhow one of em uses rice the other corn and or both anyhow what I took out of my research on adjuncts being (unmelted grains including barley and wheat) is that rice and corn thin the mouthfeel giving you a more refreshing light taste and colour to your lager. Adjuncts like unmalted barley actually aid in Bodie and unmalted wheat is great for both body and head retention. I also read of South Africa using Sorgum in their larger that got me super interested in trying a partial sorghum brew just for kicks:D.

    other than this I've got no hard brewing experience sorry Jeffpn give me three weeks and I'll have a taster ready....:p
     
  6. The Brew Mentor

    The Brew Mentor Well-Known Member

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    My favorite use is in a Cream Ale. I've used it in an IIPA to lighten the malt backbone with good results as well.
    Depending on the % of use, you may need to up your efficiency though.
    Brian
     
  7. J A

    J A Well-Known Member

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    Just substitute 10 to 20 percent flaked rice (Minute Rice will do ) or flaked corn in any recipe. I use a good Czech Pilsner malt and corn for my Cream Ale and I've used my local Pale Ale malt and rice. Keep it simple 2-Row or Pilsner, Rice, noble hops, clean ale yeast or non-finicky lager yeast. Throw in 5% Vienna or light Munich if you want more malt flavor a little bit more blonde color - straight Pilsner and adjunct gives me straw-pale beer.
    I mash fairly low and throw in a dextrine rest, 148F and 158F, or you can mash a little higher. You could even just throw in about 2% Carapils if you're concerned about getting body, but I've found it isn't an issue and no Cara-Crystal malt of any sort is necessary.
     
  8. BoomerBrian

    BoomerBrian Active Member

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  9. jeffpn

    jeffpn Well-Known Member

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    Brian, that’s what I was going for. Thanks!!
     
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