Flaked Rice

[therook]

G'day everyone,

I'm about to do a Cream Ale and have read what i can find on the forum. Some people use Flaked Rice and after listening to Jami show he uses plain old table sugar. What is the advantage of one over the other, all they are both doing i think is upping the alcohol volume and drying it out more or does the flaked rice add some flavour.

Happy new year everyone

Rook

 

[PostModern]

Spooky. I was just reading some Cream Ale recipes on Brew Monkeys.
I was going to use either freshly boiled rice to step up a mash or use cornflakes.

 

[Kai]

I think flaked rice does add flavour, but it's fairly subtle. I would expect to pick it in a cream ale at 10-20% with no other adjunct though.

Myself, I like to brew cream ales and classic american pilsners with 10% flaked rice and 10% flaked maize. Dries the beer right out and gives it a wonderful corny flavour and smooth texture.

 

[PostModern]

I don't use many cereal adjuncts, so if this is a stupid question, let me know, k? Is there any difference between flaked ingredients and their supermarket counterparts? ie, would boiled rice give the same effect as flaked rice? Flaked rice is just steamed then rolled and dried, isn't it? Is there some kind of caramelisation going on in the drying process?

Secondly, brekky cereal cornflakes, apart from the salt, DME, etc are basically "flaked maize" aren't they? Can they just be chucked in the mash?

Sorry for hijacking, therook... :\

 

[///]

Never had flavour from rice but have had from maize. PMo - used flaked rice in the Ninny.

The rice i find gives a massive thick white head mostly and sugar is as per normal.

Not sure about cornflakes as maize is hard to get. The rest is handling, flaked rice is easier than boiling up a kilo etc, and is easy to use.

Scotty

 

[geoffi]

Secondly, brekky cereal cornflakes, apart from the salt, DME, etc are basically "flaked maize" aren't they? Can they just be chucked in the mash?

Sorry for hijacking, therook... :\

I think you'll find there's a shitload of salt in there. It's needed to balance the shitload of sugar that keeps 'em crisp for as long as possible before the milk turns it into baby food.

I heard somewhere there's more salt in a bowl of cornflakes than in a bowl of seawater. Maybe apocraphal...

Dry-popped corn is my maize of choice.

 

[therook]

Thanks for the reply's everyone.

Rook

 

[Ross]

I don't use many cereal adjuncts, so if this is a stupid question, let me know, k? Is there any difference between flaked ingredients and their supermarket counterparts? ie, would boiled rice give the same effect as flaked rice? Flaked rice is just steamed then rolled and dried, isn't it? Is there some kind of caramelisation going on in the drying process?

Secondly, brekky cereal cornflakes, apart from the salt, DME, etc are basically "flaked maize" aren't they? Can they just be chucked in the mash?

Sorry for hijacking, therook... :\

PoMo,

Boiled/steamed rice will work just as well as flaked rice & allows you to add a few other little twists, like using Jasmine rice for instance. I use flaked rice, but purely for convenience. I wouldn't use corn bases cereal for the same reasons mentioned by Geoffi, generally coated in all sorts of things. Dry popped corn would work equally well, but again I use flaked Maize for convenience.

Edit: In answer to your question Rook, the rice seems to acentuate the hops & gives a dryness that you do not get by adding sugar. I'm not sure if this is a rice flavour as such, but it definately gives a different final beer.

Cheers Ross

 

[Asher]

"Powa" Rice flakes.... Just melt away in the mash

 

[Goat]

Sorry for going O/T a bit, but what sort of percentages of rice do you usually use to get those beautiful light lagers Asher ?

 

[Asher]

Around 15% powa rice in my rice lager

Have made a 35% rice Happoshu before - May be the next big thing to come from the Junctyard!! A (secret Himalayan berry) flavoured Happoshu! pink beer for the ladies...
May work as a cool new belgian spice also. Love to say I thought of it first... but Springboard Ale from the New Belgium Brewing has it in

Enough cryptic OT posting for now

Asher

 

[wessmith]

Sorry for going O/T a bit, but what sort of percentages of rice do you usually use to get those beautiful light lagers Asher ?

The cheaper Asian beers use as much as 40% "broken rice" (ie reject grains which are very cheap) as an adjunct by weight. Some of the better ones, a little less.

I remember Phil Yates and his celebrated rice lager on HBD circa 2000, had around 20% boiled rice. Poor Phil developed the brew to a point where in a back-to-back tasting with Bud, he realised he had managed to brew a slightly better Bud!. He was demoralised to the point of moving on to wheat beers.

Wes

 

[Fatgodzilla]

The cheaper Asian beers use as much as 40% "broken rice" (ie reject grains which are very cheap) as an adjunct by weight. Some of the better ones, a little less.
Wes

Boiled/steamed rice will work just as well as flaked rice & allows you to add a few other little twists, like using Jasmine rice for instance

.

Quickly, how do we prepare the rice and what are we using (the excessive starch for instance ?) Got a rice steamer but must rinse/ soak excess starches away before cooking and eating. So what do we do :huh:

 

[Ross]

.

Quickly, how do we prepare the rice and what are we using (the excessive starch for instance ?) Got a rice steamer but must rinse/ soak excess starches away before cooking and eating. So what do we do :huh:

Mashing turns starches into sugars ......chuck it all in.

cheers Ross

 

[Fatgodzilla]

Mashing turns starches into sugars ......chuck it all in.

cheers Ross

So that's UNCOOKED rice into the mash. Or cooked rice ? With the starch / glue from the boil ?

Or chuck UNCOOKED rice into the boil - that makes sense.

 

[tangent]

Do you have a grasp of the mashing process?
Starches into sugars in the mash, protein coagulation in the boil.
Don't throw rice into the boil. Mash it with the malt. Cooked or uncooked isn't really an issue, both will work to a degree.

 

[PostModern]

Cooked or uncooked isn't really an issue, both will work to a degree.

I was led to believe that cooking the rice prior to mashing was required, otherwise most of the rice starches are inaccessible to the amylase.
Flaked rice is cooked, the starches gelatinised and nice and fluffy and open to the enzymes.

 

[wessmith]

I was led to believe that cooking the rice prior to mashing was required, otherwise most of the rice starches are inaccessible to the amylase.
Flaked rice is cooked, the starches gelatinised and nice and fluffy and open to the enzymes.

Your absolutely right PM, raw rice MUST be pre-gelatinised. That will take around 80C with the same precautions as cooking rice - ie make sure it doesnt catch on the bottom of the cooking vessel. Also, keep a note of the water used and include that volume in your total water calculations.

Pre-rinsing the rice is advisable to get rid of the talc that everybody seems to think is "surplus" starch. Its added (the talc) in the dehusking process to "lubricate" the rice kernel as the hull is stripped off.

Wes

 

[Fatgodzilla]

Your absolutely right PM, raw rice MUST be pre-gelatinised. That will take around 80C with the same precautions as cooking rice - ie make sure it doesnt catch on the bottom of the cooking vessel. Also, keep a note of the water used and include that volume in your total water calculations.

Pre-rinsing the rice is advisable to get rid of the talc that everybody seems to think is "surplus" starch. Its added (the talc) in the dehusking process to "lubricate" the rice kernel as the hull is stripped off.

Wes

Thanks, wes, you just about answered the question.

So. Have I got this right ?

1. Wash raw rice until clear to remove unwanted talc.

2. Cook rice (either boil or in rice cooker). Absorption method looks the go. Best to over cook until approaching mushy level (gelatinised?)

2. Add cooked rice to mash, taking care to record water content in calculations.

Simple as all that (!?!)

If so, why didn't someone say so !

 

[therook]

Thanks, wes, you just about answered the question.

So. Have I got this right ?

1. Wash raw rice until clear to remove unwanted talc.

2. Cook rice (either boil or in rice cooker). Absorption method looks the go. Best to over cook until approaching mushy level (gelatinised?)

2. Add cooked rice to mash, taking care to record water content in calculations.

Simple as all that (!?!)

If so, why didn't someone say so !

Save the hassle Fats and buy Flaked Rice

Rook