Dave70
Le roi est mort..
- Joined
- 29/9/08
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Kind of loosely inspired by this beer and its use of red rice (allegedly anyway, some say the red colouration is a result of the addition of koji), I'm curious if anybody has had a go at exploiting the actual character of the rice itself, rather than just to lighten up your lager.
I was thinking if you could impart some of the aroma of say Jasmine or Basmati rice underneath some moderate hopping with something like EKG, Saaz or Hallertau in a light bodied lager - or an ale maby - it may be interesting.
If you have given this a shot successfully, what was your procedure for preparing and mashing the rice? And I suppose, how much did you use?
I'm guessing rice hulls would be a mandatory addition to the mash.
I was thinking if you could impart some of the aroma of say Jasmine or Basmati rice underneath some moderate hopping with something like EKG, Saaz or Hallertau in a light bodied lager - or an ale maby - it may be interesting.
If you have given this a shot successfully, what was your procedure for preparing and mashing the rice? And I suppose, how much did you use?
I'm guessing rice hulls would be a mandatory addition to the mash.