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General Category => Ingredients => Topic started by: rightasrain on August 15, 2011, 11:22:03 PM

Title: Standard white rice in an extract recipe.
Post by: rightasrain on August 15, 2011, 11:22:03 PM
I wanted to use just regular rice in an extract recipe. I will be steeping other grains as well (maybe thats what they call partial.  My question is that I have heard some boil it and then add the water to the steeped water. Some have said to just cook it like normal and then add it the actual rice.

Here is my grain bill
1 lb golden naked oats .90
1 lb biscuit .83
2 2-row 1.52
7 pounds dry malt extract.
Does anyone have suggestions on how much rice and procedure?

Title: Re: Standard white rice in an extract recipe.
Post by: dbeechum on August 15, 2011, 11:32:00 PM
The process we use for Dougweiser (http://www.maltosefalcons.com/recipes/dougweiser) involves milling the grain into tinier chunks. Bring a 1/2 gallon of water to boil for every pound of rice and then stir, let settle, cool to 150 (with water) and add 2 row. Sit for 20 minutes, bring to a boil for 5 mintues (stirring) and add to the mash. That frees the starch in the grain and get it's conversion started as well.

For an extract / steep arrangement though - why not use rice solids, which are the rice equivalent of DME?
Title: Re: Standard white rice in an extract recipe.
Post by: rightasrain on August 15, 2011, 11:59:52 PM
I'm going to try this thank you very much. Solid rice does sound like a convient way to do it. But I don't mind taking some extra time if its going to improve flavor.

And off the subject Blood Orange Saison recipe looks delicious is it public?
Title: Re: Standard white rice in an extract recipe.
Post by: dbeechum on August 16, 2011, 12:06:24 AM
My one word of advice on the rice - be careful, the stuff is like liquid hot magma. It will burn the ever living hell out of anything.

Re: Blood Orange Saison - check your next Zymurgy!
Title: Re: Standard white rice in an extract recipe.
Post by: euge on August 16, 2011, 04:49:28 AM
One can also steam the rice (uncrushed) and then add to the mash after it has cooked and cooled. However, I also second the use of rice solids. My experience is that rice doesn't bring all that much to the party if at all and the cost per pound is way up- so saving money as an adjunct is dubious.

But, a good way to learn about it is to use it in some recipes. Lots of uncooked crushed rice in the mash gave a nasty chill-haze so I doubt it did converted even 50%. Some say it makes a beer "crisper".
Title: Re: Standard white rice in an extract recipe.
Post by: Joe Sr. on August 16, 2011, 02:52:33 PM
Can't you use Uncle Ben's or other "instant" rice without mashing?

I've tried the rice solids, but I agree with Euge.  The price is high and it doesn't bring much flavor-wise.

If I ever tried rice again, I'll probably use instant rice.
Title: Re: Standard white rice in an extract recipe.
Post by: denny on August 16, 2011, 03:32:01 PM
Can't you use Uncle Ben's or other "instant" rice without mashing?

I've tried the rice solids, but I agree with Euge.  The price is high and it doesn't bring much flavor-wise.

If I ever tried rice again, I'll probably use instant rice.

You can use instant rice without the pre cooking, but any rice you use needs to be mashed with diastatic grains.  In the OP's recipe, both the rice and the oats will need conversion.  He'll need to do a partial mash with some pale malt.
Title: Re: Standard white rice in an extract recipe.
Post by: Joe Sr. on August 16, 2011, 03:39:52 PM
My goof.  It was the pre-cooking I meant.

Thanks for correcting me.