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Adding red or black rice to extract brews

Discussion in 'Grain, Malt and Adjuncts' started by Stephen Power, 2/6/18.

 

  1. Stephen Power

    Wobbegong

    Joined:
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    Location:
    Sutherland
    Posted 2/6/18
    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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