Using rice as an adjunct

Sugars, finings and anything else

Using rice as an adjunct

Postby Jeltz » Sun Aug 30, 2015 12:58

WIth my next brew I'm thinking of adding a few hundred grammes of cooked rice as an adjunct to boost gravity while maintaining a dry finish. It's going to be Tesco Value long grain white rice rather than brown.

I know you boil it 1st before adding the cooked rice and water to the mash and that it yields a high extract efficiency, anything else I should watch for?

For recipe planning I'm guessing as a grain it would yield a gravity of 1.040 and a colour of SRM 1 but that's only a guess does anyone now for sure?

Regards Nic
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Re: Using rice as an adjunct

Postby bobsbeer » Sun Aug 30, 2015 14:08

Never used boiled rice only flaked rice. What you making? A Bud?
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Re: Using rice as an adjunct

Postby Jeltz » Sun Aug 30, 2015 14:20

Its going to be an Irish red ale, I was investigating the ingredients and looked at the old BJCP guidelines which say "May contain some adjuncts (corn, rice or sugar)...." and that led me to looking into it.

Regards Nic
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Re: Using rice as an adjunct

Postby bobsbeer » Sun Aug 30, 2015 15:01

That explains the rice then. Americans love their adjuncts.
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Re: Using rice as an adjunct

Postby Jeltz » Sun Aug 30, 2015 16:36

As as do the Belgians, but the home brew hobby in the UK does seem to have adopted the German's Reinheitsgebot as guidance.

Might as well give it a try and see what its like.

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