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Using rice as an adjunct

PostPosted: Sun Aug 30, 2015 12:58
by Jeltz
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?

Re: Using rice as an adjunct

PostPosted: Sun Aug 30, 2015 14:08
by bobsbeer
Never used boiled rice only flaked rice. What you making? A Bud?

Re: Using rice as an adjunct

PostPosted: Sun Aug 30, 2015 14:20
by Jeltz
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.

Re: Using rice as an adjunct

PostPosted: Sun Aug 30, 2015 15:01
by bobsbeer
That explains the rice then. Americans love their adjuncts.

Re: Using rice as an adjunct

PostPosted: Sun Aug 30, 2015 16:36
by Jeltz
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.