11 replies to this topic

[djinkc]

Sure did and most of it is going in a mash in a week or so.  It's been a long time since I used any.  Last time was some toasted and boiled Basmati.  That was a PITA.  This should be easier.

 

Run it through the mill or not?

 

Why, basically because.  But I want to see the difference between rice, sugar and brown sugar as adjuncts.

[Bklmt2000]

Sure did and most of it is going in a mash in a week or so.  It's been a long time since I used any.  Last time was some toasted and boiled Basmati.  That was a PITA.  This should be easier.

 

Run it through the mill or not?

 

Why, basically because.  But I want to see the difference between rice, sugar and brown sugar as adjuncts.

 

Couldn't hurt to run that rice through with the rest of the grains; it'll disintegrate (or mostly) in the mash.

 

How much of the grain bill will this rice make up?

[djinkc]

Couldn't hurt to run that rice through with the rest of the grains; it'll disintegrate (or mostly) in the mash.

 

How much of the grain bill will this rice make up?

 

I'm thinking 20%.  As for the rest of the ingredients - haven't gotten that far.  Although I have 49.5# of Crystal 20 courtesy of NB that will get a look since I expect the rice to ferment out.  Who knows.......

[Big Nake]

Because it's parboiled... does that mean it's ready for the mash? Occasionally I'm not sure about what is mash ready and what is not. I have never done a cereal mash. I'm not sure why something like masa harina is ready for the mash... what process did it go through to get there? Same for me with rice. The only rice I've used in homebrewing was flaked rice and that was way back in the mid-50s.

[Bklmt2000]

I'm thinking 20%.  As for the rest of the ingredients - haven't gotten that far.  Although I have 49.5# of Crystal 20 courtesy of NB that will get a look since I expect the rice to ferment out.  Who knows.......

 

I think you'll probably be fine to throw the rice in with the rest of your grain bill and mill as usual.

Because it's parboiled... does that mean it's ready for the mash? Occasionally I'm not sure about what is mash ready and what is not. I have never done a cereal mash. I'm not sure why something like masa harina is ready for the mash... what process did it go through to get there? Same for me with rice. The only rice I've used in homebrewing was flaked rice.

 

Yes, being parboiled, the rice is good to toss in to the mash straight away.  The parboiling acts similar to the steaming process that flaked grains go through, where the grains are puffed up with steam, then sent thru rollers to flatten them into flakes.

[Big Nake]

Yes, being parboiled, the rice is good to toss in to the mash straight away.  The parboiling acts similar to the steaming process that flaked grains go through, where the grains are puffed up with steam, then sent thru rollers to flatten them into flakes.

In that case I would agree... throw them in with the rest of the grains and mill them up.

[djinkc]

Because it's parboiled... does that mean it's ready for the mash? Occasionally I'm not sure about what is mash ready and what is not. I have never done a cereal mash. I'm not sure why something like masa harina is ready for the mash... what process did it go through to get there? Same for me with rice. The only rice I've used in homebrewing was flaked rice and that was way back in the mid-50s.

 

There's a better chart out there than this but........

 

 

and of course wiki

 

httpss://en.wikipedia.org/wiki/Starch_gelatinization

 

Simply put starch needs to be freely available for amylase to chew it up.  Heat usually does this. I've yet to see an explanation of why a cereal mash needs to be done.  Cook up your adjunct to gelatinization temps in small enough pieces and throw it in the mash. Of course with enough DP in the rest of the mash to convert.  Flaked adjuncts are heated up to gelatinization temps from the speed they go through the rollers.  A lot of starch adjuncts will be fine simply with mash temps given enough time.

 

I just like to play with stuff.  Sweet potatoes can be mashed.  They already have amylase available and will convert fine by themselves.  A friend and I made an English Pale Ale with them for grins.  Not much came through - good since I don't like sweet potatoes.

[Big Nake]

Mmm, good stuff. I like the idea that you like to play with stuff and the idea of putting something from the grocery store (masa harina, parboiled rice, pumpkin squishins, etc) always appeals to me but then I think about the idea of brewing for 4-5 hours and turning out something that tastes like something from the grocery store is in there. I know that sounds ridiculous but my guess is that the parboiled rice is a sure thing and the resulting beer will be too. Cheers.

[djinkc]

I'm brewing with this sometime this weekend.  Probably  80/20 2-row/rice.  A little C-20 too.  I hate to use any since that will cut my stash down to 49 lbs.  

The US-05 slurry marathon will continue.  I think this should be hopped pretty light.  Maybe 25-30 IBUs

[Big Nake]

I'm brewing with this sometime this weekend.  Probably  80/20 2-row/rice.  A little C-20 too.  I hate to use any since that will cut my stash down to 49 lbs.  
The US-05 slurry marathon will continue.  I think this should be hopped pretty light.  Maybe 25-30 IBUs

Sounds like my kinda beer. Let us know wha hapeens.

[djinkc]

Put this on tap today.  My efficiency took a hit.  Expected 1.050 and got 1.047.  The crush was the problem IMO.  Turned out to be what I wanted.  Light but the malt is still there.  It seems to have a little citrus too.  I brewed a similar one today and missed my numbers by about the same.  I guess I need to crank the mill down a bit for the rice.  Anyway it's not a soulless watery thing.............

[Poptop]

I guess I need to crank the mill down a bit for the rice.  Anyway it's not a soulless watery thing.............

Wow, good description. I recently made a soulless watery thing. Friends and Fam like it but to me it's missing malt. At 11 lbs 2 oz of grain, it should have had more backbone and I'm not sure what I did wrong. Not a bad ale, just never expected it to be so thin.