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Recipedb - Andrewqld Lite Rice Lager


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#1 AndrewQLD

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Posted 27 April 2009 - 08:22 AM

This is the discussion topic for the recipe: AndrewQLD Lite Rice Lager

Attached File  lite_rice_lager_001__640x480_.JPG   83.91KB   38 downloads

Attached File  Andrewqld_Lite_Rice_Lager.bsm   14.82KB   125 downloads

Very Pale in colour and very lite in alcohol and flavour.
There are also some water additions that are not listed in the online recipe because the salts weren't in the database, they are on the BeerSmith file above.

#2 Bribie G

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Posted 27 April 2009 - 09:13 AM

Hey what's with all the rice recently.. must be the recession ??? :P Looks like a spectacular drop.
So far I have made a rice Cerveza that turned out much more like a Classic American Pilsener. It turned out so tasty, crystal clear and clean I'm going to make it my house beer and dump the partial lagers. There seems to be something about rice that scrubs up the beer wonderfully, maybe mopping up excess proteins that might cause haze (I'm not a chemist)?

With your recipe I reckon it would make a great mainstream quaffer by upping the malt to 3kg and rice to 1kg to get around 4%. I used Chinook as a bittering hop with no other hop additions and it's a brilliant hop for the style.

Now in primary I have an Aus style with Superpride which will be interesting. Your mashing regime sounds interesting and I'll look if it's applicable to BIAB.

I used Galaxy Malt and got the following colour which is spectacular:
Attached File  solly_cerveza.JPG   88.56KB   23 downloads

Also Galaxy (currently not available, bugger) is touted as highly diastatic so I have been using it with rice and maize (my Kiwi Blonde, will post in DB when it's ready)

:icon_cheers:

#3 sumo

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Posted 27 April 2009 - 09:29 AM

Hi Andrew

The rice solids listed in the recipe @ 800g are post boil?

Cheers

James

#4 AndrewQLD

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Posted 27 April 2009 - 09:35 AM

Bribie, that looks good.
Actual ABV on mine is 4.2% O.G was 1.038 and finished at 1.006. And I will probably make this my Quaffer too, very easy to knock back.

Sumo, the rice solids are whole white rice 800g weighed pre boil and then boiled with 4 lt of water for about 20 minutes until they become gluggy.

Cheers
Andrew

#5 TidalPete

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Posted 29 April 2009 - 09:13 AM

sumo, the rice solids are whole white rice 800g weighed pre boil and then boiled with 4 lt of water for about 20 minutes until they become gluggy.
Cheers
Andrew


Andrew,

So I ignore my default water\grain ratio & use those additions in your recipe notes. I also add the 4 litres of rice water along with the rice? Is this correct? :unsure:

TP

#6 AndrewQLD

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Posted 29 April 2009 - 09:28 AM

Andrew,

So I ignore my default water\grain ratio & use those additions in your recipe notes. I also add the 4 litres of rice water along with the rice? Is this correct? :unsure:

TP


Pete, yes ignore your normal water/grain ratio, you use BeerSmith don't you? If so just download the recipe in the original post and load into BeerSmith. Yeah, you don't drain the rice, after the 20 minutes boil in 4 lt water it will be a pastey mess and the whole lot just gets tipped into your mash after the rice has cooled to 97, this will give you a step temp boost for the protien rest.

My system uses a HERMS for all my step increases after the protien rest so I don't infuse to increase the temp. If you don't use a HERMS you will have to adjust the water/grain ratio down in order to compensate for all the infusion temp steps you will be doing.

If you need more info let me know.

Andrew

#7 reviled

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Posted 29 April 2009 - 09:39 AM

Reckon you could get away with a single infusion mash with rice? Or would you get poor efficiency?

#8 AndrewQLD

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Posted 29 April 2009 - 09:56 AM

Reckon you could get away with a single infusion mash with rice? Or would you get poor efficiency?



Efficiency would probably be Ok ( perhaps use Galaxy malt to be sure) but you might get a bit of haze without the protien rest.

Andrew

#9 reviled

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Posted 29 April 2009 - 10:09 AM

Efficiency would probably be Ok ( perhaps use Galaxy malt to be sure) but you might get a bit of haze without the protien rest.

Andrew


Cant get galaxy but have global pils which is pretty diastitic so will try it with that... Bit of haze doesnt really worry me as long as it wouldnt effect the flavour..

Might give it a crack since everyone seems to be using rice these days :unsure:

#10 AndrewQLD

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Posted 29 April 2009 - 10:12 AM

Cant get galaxy but have global pils which is pretty diastitic so will try it with that... Bit of haze doesnt really worry me as long as it wouldnt effect the flavour..

Might give it a crack since everyone seems to be using rice these days :unsure:



" RICE ", the new Sugar :lol:

Andrew

#11 warrenlw63

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Posted 29 April 2009 - 10:25 AM

" RICE ", the new Sugar :lol:

Andrew


Not as silly as it sounds Andrew... I've been contemplating for some time doing a Belgian Golden Strong and subbing half the "suga" for an equivalent amount of rice. Just has me curious.

Warren -

#12 AndrewQLD

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Posted 29 April 2009 - 10:38 AM

Not as silly as it sounds Andrew... I've been contemplating for some time doing a Belgian Golden Strong and subbing half the "suga" for an equivalent amount of rice. Just has me curious.

Warren -


Would make for an interesting experiment indeed Warren, just don't expect to get much flavour contributions from it, Hmm I wonder how brown rice would go?

Andrew

#13 Bribie G

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Posted 29 April 2009 - 10:38 AM

For anyone BIABBing this recipe, what I do with rice (and did half an hour ago with polenta in my current mash) is to cook the rice or polenta till gluggy and in 5 or 6 litres in a stockpot.

Then let it cool to your mash temp (or cook it thicker and adjust with a litre or so of water to bring it down)

Then you can just pour it into the bag after the dry grain bill to ensure even mixing, and no need to do complicated temperature calcs.

I haven't found any clarity problems doing a single infusion mash with rice, in fact probably the opposite as the cereal adjuncts mop up extra enzymes and proteins provided by the malt. (see my photo near the top of the listings).

#14 reviled

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Posted 29 April 2009 - 11:13 AM

For anyone BIABBing this recipe, what I do with rice (and did half an hour ago with polenta in my current mash) is to cook the rice or polenta till gluggy and in 5 or 6 litres in a stockpot.

Then let it cool to your mash temp (or cook it thicker and adjust with a litre or so of water to bring it down)

Then you can just pour it into the bag after the dry grain bill to ensure even mixing, and no need to do complicated temperature calcs.

I haven't found any clarity problems doing a single infusion mash with rice, in fact probably the opposite as the cereal adjuncts mop up extra enzymes and proteins provided by the malt. (see my photo near the top of the listings).


So that was single infusion bribie?

#15 NickB

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Posted 01 April 2010 - 03:56 PM

Absolute cracker of a beer. Fantastic for those visitors who are 'driving' (HTFU you bastards :P)

Have this on tap now. Has been kegged for around a week, and it's brilliant. Beautiful light colour, fantastic clarity, soooo easy to drink.

Damn you AndrewQLD!

J/K, bloody brilliant drop! :)

I brewed it with 2.85KG BB Galaxy and 1KG Rice stepped from 50C with malt, to 65C with rice.

Will be brewing a double of this over the weekend but subbing Saaz for the Hersbrucker as I've run out. Should still be bloody tops!

Cheers!

#16 AndrewQLD

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Posted 01 April 2010 - 04:03 PM

Thanks NickB, it's pretty easy on the palate for sure, the Saaz will go just as well I think and could well improve it, depending what you want out of the beer, the Saaz should give a more obvious European taste.

Cheers
Andrew

#17 NickB

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Posted 01 April 2010 - 04:29 PM

I'm only using the Saaz for lack of Hersbrucker in the freezer (think it's near perfect with that hop!), but I think it will be an interesting take on this beer. Will try to remember to bottle up at least one from each batch for the July swap. Will you be there Andrew???

Cheers

PS: Modding slightly to aim for 3.5% ABV... Will be my drivers beer - 1 std drink per 330ml (and my 'weekday' beer)!

Edited by NickB, 01 April 2010 - 04:30 PM.


#18 sandgroper

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Posted 08 January 2017 - 08:11 PM

Hi fellas
I keep re reading this recipe I'm using a grain father.
I'm lost on the amount of water to be using
am I right in that 10 lt for mashing 4.6lt for the rice then to make it up to 23lt 8.5lt for sparging?
Or do I follow the recipe as is and ferment what is drained from the bed
(ie a half batch of 23 lt)


I'm not using beer Smith yet want to save the free trial for later on.
Cheers Greg

#19 AndrewQLD

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Posted 16 February 2017 - 06:17 AM

Hi fellas
I keep re reading this recipe I'm using a grain father.
I'm lost on the amount of water to be using
am I right in that 10 lt for mashing 4.6lt for the rice then to make it up to 23lt 8.5lt for sparging?
Or do I follow the recipe as is and ferment what is drained from the bed
(ie a half batch of 23 lt)


I'm not using beer Smith yet want to save the free trial for later on.
Cheers Greg

 

Hi Greg, 19.12 lt water for sparge was what I used on mys system.

 

Cheers

Andrew