Brewing with Rice question ? ? ?

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Brewing with Rice question ? ? ?

Postby Azorean Brewer » Mon Oct 11, 2004 8:23 pm

Hey Team,

I just made my "Cream of the Crop" cream ale for the first time,

I used

8 lbs. Pale malt
1/2 lb. Cara-Pils
1 1/2 lbs Raw Rice
3/4 oz. Halletaur 60 min.
1/2 oz. Saaz 1 min.

I crushed the rice pretty fine, (looked like raw tapioca) cooked it 20-30 minutes and added it to the mash. It tasted very sweet at the end of the mash schedule. O.G. 1048.

My question is ... Has anybody else used rice in this matter for brewing, and what were your results?


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Postby Mesa Maltworks » Mon Oct 25, 2004 12:50 pm


What was your anticipated SG? You listed an actual SG of 1.048. If you missed your projected SG, your rice handling was most likely the culprit.

Here is the preferred way to gelatinize adjuncts including corn:

1. Bring water to a boil.
2. Add rice or/and corn grits.
3. Add 1/4 cup finely crushed base malt. This step provides the enzymes
required to break down the starch and is crutial for success.
4. Reduce heat to medium and cook 40 minutes, stirring frequently.

The starches gelatinze at 189 deg. F and above, so make sure you are in that range.

Make your next beer (or spirit) a local one!!!!

Eric Watson
Head Distiller & Brewer

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Georgetown, Grand Cayman
Cayman Islands
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