So cooked up 0.5 kg of rice in 3-4 volumes of water and 200g of wheat malt for 30 mins or so.
The rice still had it's structure at the end of this, and the whole lot when into a step mash 62-72-78C (45 min, 20 min and 10 min respectively). After the main mash there was still rice left, which tested positive for starch against an iodine test.
Any tips to get the rice to disappear? Was nearly 4 kg of malt in a 20L batch, so I'm fairly happy that there was sufficient enzymes around.
The rice still had it's structure at the end of this, and the whole lot when into a step mash 62-72-78C (45 min, 20 min and 10 min respectively). After the main mash there was still rice left, which tested positive for starch against an iodine test.
Any tips to get the rice to disappear? Was nearly 4 kg of malt in a 20L batch, so I'm fairly happy that there was sufficient enzymes around.