Flaked Rice

[Asher]

A little method I use when adding raw white rice to the mash is:

Firstly - Work out my desired mash temp & water ratio/temp NOT including the rice.

Then separately boil the rice until it goes gluggy and add water to bring to a similar consistency to the mash (can be done on the stove the night before) then adjust temperature by either reheating or cooling to the desired Mash temp...

As you dough in you should be hitting your desired temp rest without the rice - Then just chuck the rice in already at desired temp.

Simple

Just realise I've been striving to make the perfect Bavaria !!! Keeps the boys away from the good stuff

 

[Goat]

The answer to you last question Fatgodzzilla is that Wessmith is very good at clarifying issues - one poster who is always worth reading !

I had no idea that stuff I rinse off rice was Talc !

 

[PostModern]

I had no idea that stuff I rinse off rice was Talc !

Only if you have "Polished" rice, which I don't think Australian rice producers do. The grains will appear quite shiny if it is. According to the wikipedia it could also be glucose or starch or some other edible powder. So it's probably best to wash it regardless. In fact, I think I'll make it policy in my house from now on.

 

[Wrenny]

I thought you needed to bust up the cells as well ie mush it up or flatten it useing a rolling pin.

I just use flaked rice though.

 

[therook]

One more question chaps, my temp version of Beersmith doesn't have Flaked Rice as an alternative, if i was to add it what would i put its potential S.G as?

Rook

 

[wessmith]

One more question chaps, my temp version of Beersmith doesn't have Flaked Rice as an alternative, if i was to add it what would i put its potential S.G as?

Rook

Rook, Promash gives extract potential for flaked at 81 - 82% and solid grains (gelatinised) 85 - 86%. I didnt do the SG potentail as it is in that silly pppg US format.

Wes

 

[SJW]

One more question chaps, my temp version of Beersmith doesn't have Flaked Rice as an alternative, if i was to add it what would i put its potential S.G as?

1.032 bud.

 

[tangent]

for the record, i've always used the rice cooker because it's easy.
i had read on here someone saying that gel temps are within the mashing range but stand to be corrected.

 

[Ross]

Simple as all that (!?!)

If so, why didn't someone say so !

Thought I had... I told you to use boiled/steamed rice & told you to put it all in

Cheers Ross

 

[PostModern]

for the record, i've always used the rice cooker because it's easy.
i had read on here someone saying that gel temps are within the mashing range but stand to be corrected.

You were thinking of oats maybe?

 

[gava]

thought I'd bring this back from 2008.. Im looking to do some lagers that have some rice in the recipe.
Where do you get rice hulls? and if your using just boilded/steamed rice how to you convert rice hull values in beersmith to boilded steamed?

 

[marksfish]

rice hulls are the husk of the grain and are used to make the lautering of wheat beers easy, if you plan to use rice in a lager you need to pre-boil to gelatinise it and on beersmith i just use flaked rice instead.

 

[gava]

rice hulls are the husk of the grain and are used to make the lautering of wheat beers easy, if you plan to use rice in a lager you need to pre-boil to gelatinise it and on beersmith i just use flaked rice instead.

You choose Flaked rice in beersmith for when your using Boilded Rice in your recipe? or you use flaked rice all together?

edit: is the volume pre or post boil/steam weight also?

 

[marksfish]

i use white rice with the weight on a dry basis and just use the flaked rice in the add grains section due to my poor computer skills