Nick JD
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did you just use wheat malt and rice? dont you need malted barley to convert the wheat, and rice?
Lobo
Malted wheat has all the enzymes you need.
did you just use wheat malt and rice? dont you need malted barley to convert the wheat, and rice?
Lobo
did you just use wheat malt and rice? dont you need malted barley to convert the wheat, and rice?
Lobo
That's an awesomely pale beer. What's your grist and OG, if I may ask?
So it's straight rice, just milled normally?
Just get rice, cook it till gluggy, and add that.
I was a bit confused by this at first but it seems to be the case.
http://www.braukaiser.com/wiki/index.php?t...arch_Conversion
Just get rice, cook it till gluggy, and add that.
Edit: add rice and all to the mash. Can use it for a temp step aswell.
I believe it was meant to mean that you add the cooked rice to the mash, where you could add it hot, and use the extra energy to raise the temp when going up to the next rest temp.Ok, what happens to the starch in the boil or do you rinse the cooked rice thoroughly? Sorry for the questions, never mashed rice before.
Cheers - Mike
Yeah that's what i meant.I believe it was meant to mean that you add the cooked rice to the mash, where you could add it hot, and use the extra energy to raise the temp when going up to the next rest temp.
So yes you could do a stepped mash and raise the temperature to sach rest by using the heat of the boiling adjunct. Calculating it would be a ******* unless you are an engineer or a total lab nerd. Pity Butters isn't still around, he's probably got a spreadsheet.
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