Munut
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- 29/4/09
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Was thinking of doing a rice lager for the fast approaching summer time.
Been searching and it seems 20-30% of the grain bill to be made up from rice is the consensus.
But all the recipes and advice I'm finding is for AG brews and the rest of the grain bill is made up of base malt. I just won't to do a mini mash to convert the rice. What ratio of rice to base malt will I need to convert the rice. The rest of the malt will be DME.
If I wanted to use spec grain should I steep separately so it doesn't effect the amount of base malt needed or dose the amount of longer chain sugars not effect the amount of enzymes needed?
I hope that makes sense.
Cheers.
Been searching and it seems 20-30% of the grain bill to be made up from rice is the consensus.
But all the recipes and advice I'm finding is for AG brews and the rest of the grain bill is made up of base malt. I just won't to do a mini mash to convert the rice. What ratio of rice to base malt will I need to convert the rice. The rest of the malt will be DME.
If I wanted to use spec grain should I steep separately so it doesn't effect the amount of base malt needed or dose the amount of longer chain sugars not effect the amount of enzymes needed?
I hope that makes sense.
Cheers.