Using Rice In A Pilsner

[SJW]

I know this has been talked about 100 times but below is my recipce for what I want to be a very light German Lager. Just wanted to know if that is too much rice and when I pre cook it do I fully cook and just add all the rice and any left over liquid with the rice to the mash?

Ingredients

Amount Item Type % or IBU
4000.00 gm Pale Malt (Barrett Burston) (3.9 EBC) Grain 76.19 %
1000.00 gm Rice, Flaked (2.0 EBC) Grain 19.05 %
250.00 gm Melanoidin (Weyermann) (59.1 EBC) Grain 4.76 %
20.00 gm Tettnang [4.10 %] (60 min) Hops 8.4 IBU
20.00 gm Tettnang [4.10 %] (40 min) Hops 7.4 IBU
20.00 gm Tettnang [4.10 %] (20 min) Hops 5.1 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager


Beer Profile

Est Original Gravity: 1.048 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 4.58 % Actual Alcohol by Vol: 0.00 %
Bitterness: 21.0 IBU Calories: 0 cal/l
Est Color: 9.4 EBC Color: Color

Mash Profile

Mash Name: Double Infusion, Light Body Total Grain Weight: 5250.00 gm
Sparge Water: 12.31 L Grain Temperature: 20.0 C
Sparge Temperature: 78.0 C TunTemperature: 20.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.2 PH

Double Infusion, Light Body Step Time Name Description Step Temp
20 min Protein Rest Add 9.00 L of water at 59.1 C 52.0 C
30 min Saccrification Add 8.00 L of water at 78.1 C 63.0 C
30 min Saccrification Add 8.00 L of water at 93.4 C 72.0 C

 

[oldbugman]

Are you using normal rice? or flaked rice?

Flaked rice just goes in the mash as per normal.

 

[PostModern]

Well, it's not going to be German if you have rice in it (sorry, it had to be said). I am currently drinking a beer with about 10% rice, it was just cooked (absorbtion method) and added to the mash. Worked really well. Got amazingly high efficiency with that brew.

 

[Guest Lurker]

Can't help on the rice, cos I use the flaked stuff straight in the mash, but why 5% melanoidin? That will stand out quite a bit against a light (20% rice) lager.

 

[SJW]

Yep, you guessed I have knowidea what the hell I am doing. It is normal rice so I will cook and cool then add to the mash after the protein rest....I guess, and I will brush the melanoidin.

Steve

 

[Kai]

That depends on exactly what you are after from the beer, are you aiming for something as light as possible, or do you want to balance out the lightness of body the rice will bring with a little more malt flavour?

If it's the former, ditch the melanoidin. The latter, melanoidin will help make a very nice dry malty beer. But, I would use less than 5%, say 2-3.

 

[razz]

I'm with PoMo on this one SJW, I used 25% flaked rice in two CAP's. You could call it a CAP, but if you don't bother with the style guidelines then call it whatever. Should be a top drop regardless.

 

[SJW]

Beersmith style guid for an American Lager says they use up to 40% rice. So this is what I came up with. Or is it too much rice? And what the f*&% is a CAP?

Lager
Standard American Lager


Type: All Grain
Date: 17/05/2010
Batch Size: 25.00 L
Brewer: Stephen Wright
Boil Size: 32.05 L Asst Brewer:
Boil Time: 75 min Equipment: Keg
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
3500.00 gm Pale Malt (Barrett Burston) (3.9 EBC) Grain 68.63 %
1500.00 gm Rice (pre cooked) (2.0 EBC) Grain 29.41 %
100.00 gm Melanoidin (Weyermann) (59.1 EBC) Grain 1.96 %
15.00 gm Tettnang [4.10 %] (60 min) Hops 6.4 IBU
15.00 gm Tettnang [4.10 %] (40 min) Hops 5.6 IBU
15.00 gm Tettnang [4.10 %] (20 min) Hops 3.9 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager



Beer Profile

Est Original Gravity: 1.046 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 4.38 % Actual Alcohol by Vol: 0.00 %
Bitterness: 16.0 IBU Calories: 0 cal/l
Est Color: 7.4 EBC Color: Color


Mash Profile

Mash Name: Double Infusion, Light Body Total Grain Weight: 5100.00 gm
Sparge Water: 12.68 L Grain Temperature: 20.0 C
Sparge Temperature: 78.0 C TunTemperature: 20.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.2 PH

Double Infusion, Light Body Step Time Name Description Step Temp
20 min Protein Rest Add 8.16 L of water at 59.6 C 52.0 C
30 min Saccrification Add 8.16 L of water at 74.4 C 62.0 C
30 min Saccrification Add 8.16 L of water at 94.4 C 72.0 C

 

[Stuster]

And what the f*&% is a CAP?

Classic American Pilsner. It usually has rice or corn.

 

[razz]

Sorry dude, Classic American Pilsener.

 

[SJW]

Its all good fellas. I am listening to the Jamil show now on CAP's . But I reckon I will go close to the recipe as per above. Sunday arvo, 2 Weizens 1 Englisg Special and Ducatiboys Irish Red under my belt I am a bit fuzzy.
Although being a CAP Tettnag might not be to style but who is going to reject a German Noble
Steve

 

[goatherder]

I made a CAP a while back with 2 tettnang plugs added at each of 20min, 10min and flameout. It was awesome. I just checked the BJCP guidelines, traditional continental noble hops are to style.

 

[SJW]

I want to do a temp step mash 52 62 & 72 the 52 step would only be required for the grain not the rice? And whats the best way to work out temps and volumes when adding pre cooked rice? Should I heat the rice up to 62 or add it cold as per beersmith instructions?

Steve

 

[warrenlw63]

Steve

Haven't used rice but when I used to do it with Polenta I'd use what's called a cereal mash. Basically add your rice and water to a pot at mashing temps (say around 65 degrees) add around 10% of the rice's weight in crushed malted barley and hold for around 30 minutes. Something about the enzymes in the malted barley help prevent the cereal adjunct sticking to the pot. Boil the rice for around 30 minutes.

Mash your barley in and rest at 55-60 degrees. Rest for 20 minutes and add the boiled rice the same way as a decoction to bring the whole mash up to 65 degrees.

You may need some additional boiling water if you undershoot or some cold water if you overshoot.

Edit: Link that may help.

Warren -

 

[SJW]

Interesting. I think I will boil the rice till it is very well cooked, maybe 30mins, then cool or heat (depending on when I do the rice) to 62 deg C and add at the second infusion step after the protein rest. I dont think I will do the cereal mash I dont care if its all gluey as it all get mixed up in the mash anyway.
I will just run off another beersmith program showing the temp step mash without rice that way I will hit 62 without rice and I can add the pre-cooked rice at 62. <_<

 

[geoffi]

Its all good fellas. I am listening to the Jamil show now on CAP's . But I reckon I will go close to the recipe as per above. Sunday arvo, 2 Weizens 1 Englisg Special and Ducatiboys Irish Red under my belt I am a bit fuzzy.
Although being a CAP Tettnag might not be to style but who is going to reject a German Noble
Steve

I've made a few CAPs. It is a really superb style.

I've used Tettnanger and Hallertauer in mine.

I've heard the Jamil CAP show, and one grain option they don't mention is popcorn. Popped in one of those air poppers, or done in the microwave, it can then just be thrown into the mash. It's cheap, easy to find, and works beautifully. (I use 20%.)

 

[altstart]

Gooday Fellas
I did a Bohemian Pilsner 4 months back. I took out one kilo of the base malt and added one kilo of flaked rice in its place. I achieved spot on SG and after fermentation FG was spot on too. The beer was drier and crisper on the palate very nice easy to drink. I got the flaked rice from Ross at Craftbrewer.
Cheers Altstart

 

[SJW]

LOOK OUT, I have had a big change. I am going to go with 1kg (20%) Polenta or Flaked Maize if I can find it.