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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * March 02, 2004 * Rice- White or Brown? < Previous Next >

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Mark Bushey (68.1.114.199)
Posted on Saturday, February 14, 2004 - 08:27 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm going to do my first all-grain batch this weekend. I'm going to do a cream ale, and the recipe calls for three pounds of rice along with the other grains. CP sez brown rice has more oils, etc. that will affect the flavor. Hence the question: white or brown?
CP also sez to grind the rice down to small chunks. Any opinions?

I'm not a CP disciple, it's just the first HB book I bought (although I will RDWHAHB).
 

Brandon Dachel (216.177.117.110)
Posted on Saturday, February 14, 2004 - 08:53 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

If I were you, with this being your first AG I wouldn't even screw around with white or brown. Just buy some minute rice and be be done with it. That way you don't need to cereal mash the rice and you can just add it right to the mash.

As for milling it - I've never used rice so I can't offer advice. I don't think it would hurt to grind it a bit.
 

Sean Richens (142.161.105.58)
Posted on Saturday, February 14, 2004 - 09:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

At the risk of sounding like an echo, not a 1st-time all-grainer task. You could just replace the rice with pale malt (add about 20% more) and mash in at 151F. Then RDWHAHB. If you want to worry, boost the hops about 5% to compensate.

The Minit Rice (or however it's misspelled) is a good alternative, or you can buy rice flakes at the brew store (and some health/bulk food stores).

If you own or can borrow a rice steamer, it will do a better job of cooking 3 lbs of rice that the usual stovetop method - the large quantity tends to burn. Add the hot cooked rice to the mash, watching your temperature.

For your edification, the way it's done is to crush the rice fairly finely (about corn meal size). You add about 1/4 its weight in crushed barley malt, mash it in at about 151F, hold for 20 minutes, then bring it slowly to boil. Boil for 20 minutes, stirring without cease. Then add it to the main mash, and if you're really clever you can arrange it so the main mash hits your desired mash-in temperature. 90% of all-grainers wouldn't even think of doing a cereal mash.
 

Bill Pierce (24.141.129.137)
Posted on Saturday, February 14, 2004 - 11:01 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Use Minute Rice and RDWHAHB. It can be added with the rest of the grist; no cereal mash is necessary.
 

Donnie Howard (64.63.208.177)
Posted on Saturday, February 14, 2004 - 11:11 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Should minute rice be cooked first (as per directions on the box)?

Also, would minute rice gum up the mash like wheat?
 

Bill Pierce (24.141.129.137)
Posted on Saturday, February 14, 2004 - 11:19 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

As has been said, merely add the uncooked (it's pregelatinized) Minute Rice to the mash with the rest of the grist. It will cause some slowness of the sparge but it shouldn't be a major problem if used for up to 25-30 percent of the total.
 

Mark Bushey (68.1.114.199)
Posted on Sunday, February 15, 2004 - 02:07 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks everyone for the advice. Minute Rice it is- I'm planning on being patient and sparging very slowly to get a good yield.

Now if you'll excuse me, I'm going to RDWHAHB...

:-)
 

Connie (12.77.143.2)
Posted on Sunday, February 15, 2004 - 04:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Mark, My first all grain batch was with 3+ pounds of rice. I milled it in a corona mill and did the cereal mash on the stove top. It was a busy morning, but I felt really good with the results (that's what the recipe called for). I've made this same recipe several times in the last few years and still do it the same way. I add 1/2 pound of rice hulls to aid the run off. Good luck with your first AG.
 

Mark McAvoy (128.252.241.177)
Posted on Monday, February 16, 2004 - 10:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Northcountrymalt sells toasted brown rice flakes. Never tried it, but sounds like an interesting taste comparison.

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