Red Rice Triple

[drtomc]

Hi All,

I've been bitten by the Mosher bug, and I bought some red rice. I'm thinking of doing a pink triple.

Something like the following:

5.25kg Pilsner malt
1kg red rice
0.5kg sugar

noble hops to 25IBU

Wyeast 3787

cereal mash with rice and 0.25kg of the malt

BIAB mash @ 63C

hops at 90min

sugar either at the end of the boil, or midway through primary

pitch at 18, and raise to 25 over a few days.

Does this sound reasonable? The runnoff from the mash should be about 1.052 which might be a bit challenging for BIAB.

T.

 

[brettprevans]

the rice can just be boiled up as you would normally do if you were going to eat it. Then add it to the mash. just make sure its warm or you'll loose a lot of heat in the tun if the rice is cold.

I'd add the sugar through ferment. give it a nice slow ferment.

I havent done the numbers but are you sure OG will be 1052? what volume are you calculating it on?
also 1052 is too low for a triple
not sure why 1052 would be challanging for BIAB. it shouldnt matter whether its BIAG or not. the onyl thing that should matter is size of your equipment. I dont BIAG but thats my understanding.

nice simple recipe. good yeast selection.

 

[Quintrex]

Hi
I've recently made a red rice lager and while I can tell you, you get awesome colour from cooking the rice, it disappears in the boil/ferment and you end up with a normal looking beer.

Red rice adds some subtle but interesting flavour. It almost add's a slight tanginess and some subtle berry flavour. I actually tasted a sake made with red rice when i was in japan and it had similar character tangy berry character.


With 3787 I'd boil the sugar up and add after krausen is starting to subside in primary, it has the tendency to stall with too much sugar at the start.

 

[drtomc]

The 1.052 is the preboil gravity. The beer recipator computes the OG to be 1.069. I'd hope to get it down to 1.010 or better - good attenuation is essential for the style.

Sure - preboiling the rice is probably simpler than doing the cereal mash. Is there likely to be any noticeable difference between the two methods?

T.

 

[sinkas]

The Bruery in USA do a triple wiht rice, called trade winds triple,I did a clone a few years ago, it also uses thai basil, it was great, and woudl love to do it without the thai basil, as while it was great fresh, the basil didnt seem to age well. my recipe might be in the sandgropers xmascase threead from a couple of years ago, but I cant be arsed looking for it

 

[kevo]

Ironically was just listening to The Brewing Network show from a while ago with the Bruery - from late '08 I think.

About 1hr 40min in they discuss a triple made with rice and thai basil. Gives some fermentation details, yeasts etc. The numbers you have above are almost the same as those for the recipe discussed.

Noted that the rice gave a coconut character to the beer and they used no sugar.

Link

Kev

 

[Fourstar]

just make sure its the red yeast rice or black glutinous rice and not the red rice i purchased. mine ended up being a wild rice of sorts with a red husk whcih inturn added no colour whatsoever. the flavour is quite nutty and is close to the lightest beer ive made which is interesting.

 

[drtomc]

That's a good point - perhaps I might go and get black glutinous rice, to be on the safe side. It'd be a shame to get to the end and have an insipid colour. What's the point of a novelty beer, if it's not obvious!

Do you think I should add any Munich or Vienna for malt depth, or should I go with less-is-more?

T.

 

[drtomc]

So I just picked up some black glutinous rice on my way home.

Next to it in the Asian grocer was something called "Special Black Rice" which cost double. I asked the shop-keeper and she said it is a wild rice. Has anyone tried using this?

T.

 

[Brend0]

Is red rice the only type of rice you would add to a mash? What styles of beer usually use rice and what effect on flavor does it have?

 

[Wolfy]

So I just picked up some black glutinous rice on my way home.

I picked up some of that black rice last time at the Asian grocer, I've not used it yet, but please update this thread to let us know how you go.

 

[Fourstar]

So I just picked up some black glutinous rice on my way home.
Next to it in the Asian grocer was something called "Special Black Rice" which cost double. I asked the shop-keeper and she said it is a wild rice. Has anyone tried using this?
T.

probabaly the same as the stuff i got, the husk is black but does SFA for colour

 

[drtomc]

A bit of research on Wikipedia (which knows EVERYTHING, of course) suggests that it's Manchurian wild rice, which is a species of wild rice similar to the Canadian one, though the grains are much shorter. I'm thinking of buying some just so I can get Mandy (who is Chinese and sits at the next desk at work) to translate the words on the packet. Probably untranslatable proper nouns, but what the hell! It'll make fine dinner, if not fine beer.

Brew day penciled in for the 16th, so if all goes well, I'll let you know how it looks then, and how it tastes sometime in November.

T.

 

[drtomc]

Hi All,

I have not done a high gravity beer since I started AG/liquid yeasts.

I'm the expected OG for this beer is about 1.070 + sugar during ferment. I'm going to use 3787. Instead of growing a starter, I thought I'd use up a tin I've got sitting there - a black rock export pilsner and a kilo of wheat malt. A drinkable starter. It should have an OG of about 1.047.

Should I pitch the Triple on to the whole yeast cake, or should I scoop out some, clean the fermenter, then pitch just a jar full? 1.070 isn't that huge, I guess, so perhaps it's not a big deal. Thoughts?

T.

 

[Quintrex]

The amount of yeast character is linked to the amount of yeast growth/division, if you overpitch yeast in a belgian you won't get as good an ester profile as if you pitched the correct amount or slightly underpitch.

 

[drtomc]

@Quintrex that's certainly what I've read (e.g. BLAM, Farmhouse Ales). I'm hoping for more quantitative advice. I guess just pitching the Wyeast packet would not be *over* pitching, but will it be under pitching by too much?

T.

 

[Quintrex]

@Quintrex that's certainly what I've read (e.g. BLAM, Farmhouse Ales). I'm hoping for more quantitative advice. I guess just pitching the Wyeast packet would not be *over* pitching, but will it be under pitching by too much?

T.

How good is your sanitation? If you trust it, you can get away with a wyeast pack, I have fermented a 1.080 with one pack of 3787 . I'd definitely stagger the sugar addition for later in the ferment though, 3787 tends to stall if it's given simple sugars early (in my experience at least ymmv).

Don't get me wrong I like the idea of fermenting the kit out with it first, I'd just wouldn't use the whole yeast cake for your red rice triple. I'd probably use just under a cup (200-250mL) of yeast if you want a quantity.

 

[drtomc]

There you go! I knew you could do it!

I take it that your sanitation point is just that if the pitching rate is somewhat under, it'll take longer for the yeast to remove food for stray bugs. Is there much risk of stalled/incomplete fermentation? If so, I guess I could always pitch another yeast (e.g. T58) later to finish things off.

T.

 

[drtomc]

Righto, it's boiling now. In the end I went with

500g Wey Pils
1kg Black glutinous rice
500g rolled oats
500g rye [flour]

For a cereal mash, B.G. style (boil first) @ 70C, then wrapped and left for 3hrs.

5.5kg Wey Pils
500g Wey Wheat malt

Mashed at 62-63 for 90min.

5L dunk sparge.

34L @ 1.058 into the boil, target of 23L @ 1.075.

Beersmith claims > 70% efficiency.

I'd write more notes but the Fin Du Monde and the Moinette are claiming too much of my attention.

T.

 

[drtomc]

Oh, and the colour? Murky rusty brown.

The cereal mash was a deep purple. Not much seems to have carried over. Still, lets wait till we see it in the glass.

T.