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Brews & Views Bulletin Board Service * Brews and Views Archive 2005 * Archive through November 29, 2005 * Rice brand any different? < Previous Next >

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Ted Grudzinski
Junior Member
Username: Tgrudzin

Post Number: 69
Registered: 08-2003
Posted From: 208.250.29.8
Posted on Wednesday, November 16, 2005 - 06:51 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Located in the US.
I have always used rice imported from China or Thailand versus the US rice and like the results. Finding myself out of 'quality' rice. Has anyone noticed a difference in the rice used? Could I used the cheapest, no name rice or should I wait until I have the better rice.

ted
 

Doug Pescatore
Senior Member
Username: Doug_p

Post Number: 1657
Registered: 10-2002
Posted From: 141.232.1.1
Posted on Wednesday, November 16, 2005 - 06:59 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Ted,
The funny thing is that rice from the US that is imported into China and Japan is viewed as of the highest quality and demands prices of 10x of local grown rice.

-Doug
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 2016
Registered: 03-2004
Posted From: 216.215.203.37
Posted on Wednesday, November 16, 2005 - 07:10 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Are you going to use raw rice or flaked? Raw rice requires cooking before mashing. Flaked rice goes directly into the mash.

Dan

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FrugalBrewer
Junior Member
Username: Frugalbrewer

Post Number: 90
Registered: 05-2001
Posted From: 209.98.83.170
Posted on Wednesday, November 16, 2005 - 07:24 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Ted, I've always used the cheapest brand of instant rice i.e. Minute Rice(r), no need for pre- cooking
 

Connie
Advanced Member
Username: Connie

Post Number: 562
Registered: 10-2000
Posted From: 24.30.0.91
Posted on Wednesday, November 16, 2005 - 08:11 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I use the cheap rice, mill it in a corona mill and do a cereal mash, it's fun, but it does extend your brew day
Save the exotic rice for the table.
 

Ted Grudzinski
Junior Member
Username: Tgrudzin

Post Number: 70
Registered: 08-2003
Posted From: 208.250.29.8
Posted on Wednesday, November 16, 2005 - 10:48 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Going for the cereal mash. Saving the brew day by doing the cereal part the night before and then refrig, or Chicagoland weather cooperating, leaving it outside overnight.

Thanks all

ted
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 2025
Registered: 03-2004
Posted From: 216.215.203.37
Posted on Thursday, November 17, 2005 - 12:26 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Use the cereal mash as strike water for the main mash in the classic American double mash process. I have don't this many times with oat meal.

Dan

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Connie
Advanced Member
Username: Connie

Post Number: 567
Registered: 10-2000
Posted From: 24.30.0.91
Posted on Thursday, November 17, 2005 - 12:53 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I agree with Dan. I still have to add some water for the "mash in", but the cereal mash makes up most of the liquid. Makes a good beer!
I have an extra burner, so I do the cereal mash outside near my brew rig.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 3936
Registered: 01-2002
Posted From: 24.57.229.8
Posted on Thursday, November 17, 2005 - 02:17 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

If you do use whole rice and a cereal mash, cheap short grain rice is the the best for brewing. The starch breaks down more quickly.

Myself, I find Minute Rice so convenient that it's my preferred form. I should point out that's for brewing. For cooking I am extremely fond of imported Basmati rice.
 

Sean Richens
Member
Username: Sean

Post Number: 192
Registered: 04-2001
Posted From: 142.161.99.199
Posted on Thursday, November 17, 2005 - 02:40 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

If you want to do the cereal mash (I do, just because it's hardcore and since I'm brewing stovetop it will be a smaller disaster) here's a link quickly summarizing the difference between sticky and fluffy rice varieties.

Sticky, short-grain rices should contribute somewhat towards final gravity, while long-grain rice will be almost 100% fermentable, at least by lager yeasts.
 

Guy C
Intermediate Member
Username: Ipaguy

Post Number: 364
Registered: 09-2003
Posted From: 24.6.136.251
Posted on Thursday, November 17, 2005 - 06:14 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Black Diamond makes a wild rice ale that just won gold at GABF in the specialty category.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 3948
Registered: 01-2002
Posted From: 24.57.229.8
Posted on Thursday, November 17, 2005 - 06:35 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Wild rice isn't really a member of the rice family but instead a semi-aquatic grass.
 

Guy C
Intermediate Member
Username: Ipaguy

Post Number: 366
Registered: 09-2003
Posted From: 24.6.136.251
Posted on Thursday, November 17, 2005 - 06:43 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Semi-aquatic grass ale doesn't have a very nice ring to it.
 

Matt Bobiak
New Member
Username: Aeneas

Post Number: 1
Registered: 11-2005
Posted From: 129.49.144.121
Posted on Thursday, November 17, 2005 - 08:05 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I am about to try using 2 lbs of California Brown rice from Trader Joe's in a pilsner tomorrow. I've read that some of the character of more exotic rice varieties can carry thru to the finish of a beer, hence my decision to use brown rice. If this turns out well, I might try a basmatti pils later this fall.
As for wild rice being a semi-aquatic grass, so are barely, wheat, spelt, sorgum, rye and just any grain we use today. They've just been selected over time for the size and qualities of their seeds.

Aeneas

(Message edited by aeneas on November 17, 2005)
 

Russell Homsy
New Member
Username: Blankabrew

Post Number: 14
Registered: 03-2005
Posted From: 68.162.219.65
Posted on Thursday, November 17, 2005 - 08:15 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Has anyone used basmati rice? I was thinking of trying a basmati lager to see if the aromatics would come through to the final product.
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 2032
Registered: 03-2004
Posted From: 216.215.203.37
Posted on Thursday, November 17, 2005 - 08:22 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I once found black rice at Jungle Jim's outside Cincy. I thought that I would make a "Swarz Bud." The mash looked like dark red grape juice. "Cool," I thought. All the color disappeared after the boil. The only evidence of anything odd about the beer was a slight blue/purple cast to the beer's head. I haven't seen the black rice there again.

Dan

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Greg Beron
Intermediate Member
Username: Gberon

Post Number: 470
Registered: 03-2003
Posted From: 71.105.67.96
Posted on Thursday, November 17, 2005 - 08:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks for that information, Dan. I've been thinking of brewing Randy Mosher's Pink Menace recipe, using red rice from the local health food store, but after reading your post I think I'll skip that one.
Greg Beron
Culver City Home Brewing Supply
www.brewsupply.com
 

Craig Henry
Intermediate Member
Username: Sail

Post Number: 296
Registered: 04-2003
Posted From: 63.27.154.35
Posted on Friday, November 18, 2005 - 03:34 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Russell,

Keep in mind that basmati rice is often called jasmine rice though honestly it reminds me a bit of buttered popcorn. You may consider doing a jasmine beer instead. Even though I love basmati rice, I think I might pass on the flavor in beer but what do I know.

Good luck
 

ERD
Junior Member
Username: Rico

Post Number: 38
Registered: 11-2004
Posted From: 67.182.127.89
Posted on Friday, November 18, 2005 - 04:05 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Jasmine rice and crystal hops. Hmmm...
 

Wayne Faris
New Member
Username: Wayne

Post Number: 8
Registered: 11-2005
Posted From: 68.112.35.151
Posted on Friday, November 18, 2005 - 05:29 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I am planning to brew Randy Mosher's Pink Menace next week using some Red Cargo Rice from Thailand. This particular variety supposed leaves a purple color in the finished product. If it works, I'll call it Purple Passion Pilsner.

Wayne
Bugeater Brewing Company
http://www.lincolnlagers.com/
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 2035
Registered: 03-2004
Posted From: 216.215.203.37
Posted on Friday, November 18, 2005 - 01:04 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Wayne, please report back on that. I can't remember the details, but someone had an explanation for why the color disappeared in my black rice brew. There is a reason why you can't make blue beer.

Dan

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q-ceps
Member
Username: Qceps

Post Number: 138
Registered: 11-2004
Posted From: 209.50.91.70
Posted on Friday, November 18, 2005 - 02:40 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Speaking of ... anyone ever used puffed rice, and with what results? Is it safe to assume it is converted?
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 3952
Registered: 01-2002
Posted From: 24.57.229.8
Posted on Friday, November 18, 2005 - 02:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Puffed rice cereal should work without a cereal mash, but I think Minute Rice is the easiest. Look at the ingredient label for a minimum of additives, no more than vitamins (which would act as yeast nutrients) and a little salt.
 

Wykowski
Senior Member
Username: Bigearl

Post Number: 1338
Registered: 12-2002
Posted From: 209.222.26.27
Posted on Friday, November 18, 2005 - 03:20 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

minute rice works very well
"...he brewed white lightnin' till the sun went down, then he filled him a jug and he passed it around..."