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Adding red or black rice to extract brews

Aussie Home Brewer

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Stephen Power

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I've been brewing with extracts (mostly Coopers) for years. I've just recently been to Japan and I really enjoyed some of their beers which have black and / or red rice added to them (e.g. Konishi Garnet Rouge, Hitachino Red Rice Ale).

I wonder if anyone has added rice to their extract brews and if so, how did you convert the rice starch into sugar. As I understand it, you need to add some enzymes or something to the cooked rice. Please advise on which enzymes (or other methods) I should use.

Thanks in advance for any advice.

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