Cooked 1kg Of Rice For My Lager. Now What?

[mje1980]

Im brewing a rice lager tomorrow. I thought i'd get the rice done today, so i didn't have to do it tomorrow. So, i have a kilo of rice sitting in a pot on the stove. Im thinking of putting a lid on, and just putting it in the fridge. Then just adding it tomorrow to the mash. Is that ok??

 

[AndrewQLD]

Should be fine, make sure you take it out of the fridge to come back up to room temp otherwise your infusion temps will be out.

 

[mje1980]

Thanks mate. Can't believe how much 1kg is!!

 

[Fourstar]

Thanks mate. Can't believe how much 1kg is!!

Yep, its a fair bit, I might not hurt to drop it into your strike water to birng it up to mash temp.

Also, if you haven't done a beer with rice before, if its 30%+ if your grist, i wont hurt to give it a protien rest too

Cheers.

 

[TidalPete]

Slightly :icon_offtopic: .

I added 16% rice to my last Aussie lager but have yet to do a fair dinkum rice beer. Can't find any examples in the recipe DB & too lazy to google ATM.
Can anyone help here?

TP

 

[Fourstar]

Hey Pete,

You can pretty much do any BJCP 'standard lager' or 'pilsner' and sub 30%~ of your base malt for rice. It honestly doesnt get much simpler than that.

My personal favourite i do is a cream ale.

OG 1.045
IBU 25

65% Ale or Pils or blend of both
5% Carapils
30% Rice (or blend of adjuncts, my fav is 50:50 rice and corn)

60 min (25 IBU) Northern Brewer
1g to the L of final volume flamout addition of NBer.

10 min protien rest
64deg mash for 70 mins.
75 deg mashout 10 mins.

US05 or your fav choice of Lager strain if you want to lager it... maybe 2124 Bohemian Lager?


Yum!

 

[AndrewQLD]

Slightly :icon_offtopic: .

I added 16% rice to my last Aussie lager but have yet to do a fair dinkum rice beer. Can't find any examples in the recipe DB & too lazy to google ATM.
Can anyone help here?

TP

Lazy bugger Pete, here's one
St Louis lager

At the moment I have a Lite Lager fermenting with 22% rice as well.

Andrew

 

[TidalPete]

Cheers Andrew & Fourstar. :icon_cheers: :icon_cheers: Many thanks.

TP

 

[Swinging Beef]

Why favour rice over dextrose or corn syrup?

 

[AndrewQLD]

Why favour rice over dextrose or corn syrup?

The rice will lend certain subtle flavour characteristics to the beer as well as allowing the beer to attenuate well, and if you use rice your beer is still technically All Grain :lol: And it will be very pale.

 

[TidalPete]

The rice will lend certain subtle flavour characteristics to the beer as well as allowing the beer to attenuate well, and if you use rice your beer is still technically All Grain :lol: And it will be very pale.

At 4 EBC Andrew's recipe is paler than my Pale Rider Pils (Thanks Clint ) at 5.6 EBC
I plan to give Andrew's St Louis Golden a go ASAP.

TP

 

[KingPython]

Just a stupid question is it 1 kg raw rice or 1 kg cooked rice (meaning 1 cup of rice raw)?

 

[AndrewQLD]

Just a stupid question is it 1 kg raw rice or 1 kg cooked rice (meaning 1 cup of rice raw)?

Raw uncooked rice.

 

[TidalPete]

Just a stupid question is it 1 kg raw rice or 1 kg cooked rice (meaning 1 cup of rice raw)?

Cooked! Take a Captain at Andrew's recipe in the Recipe DB ---- HERE

TP

 

[AndrewQLD]

I should probably clarify this.

It is 1 kilo of raw uncooked rice which is then boiled and added to the mash.

 

[Bribie G]

If BIABing a good system it to cook the rice up mushy and runny, allow to cool to STRIKE temp then pour it into the bag in the pot or urn, in which you have already heated your strike liquor (a reduced amount to your 'usual') and dough in the malt as normal and stir vigorously. That way you don't have to do any strange temperature calculations.

 

[Fourstar]

To cover Bribies post for the 3 vessel guys, I like to prepare the rice in my HLT until all mushy then topup with my expected mash in water, bring to the correct temp then pour it all into the mash tun. Saves using another pot to prep the rice too!

 

[PostModern]

To cover Bribies post for the 3 vessel guys, I like to prepare the rice in my HLT until all mushy then topup with my expected mash in water, bring to the correct temp then pour it all into the mash tun. Saves using another pot to prep the rice too!

But then you need to clean your HLT.

Chucking a pot in the dishwasher is easier than pulling a big SS keggle down from the top tier at my place! In fact, I never need to clean the HLT. And how would all that cooked rice get thru the ball valve?

 

[Fourstar]

But then you need to clean your HLT.

Not when you pickup your 18L stockpot used exclusively as a HLT and pour it into your mash tun like i do . The only valve i have on my brewery is on my mash tun. I siphon from my kettle to my NC cube post boil.

Then its a simple rinse out of my HLT before my sparge water goes in and shes as clean and she was before the rice was added.

I want to valve up everything ive got in the brewery and or setup a HERMS/RIMS, but at this point i feel im just going to overcomplicate what currently is a simple and consistent brew process.