Has anyone made a beer with rice as an ingredient? If so is there anything I
need to do special to the rice before or during the steeping?

[color=blue]
> Has anyone made a beer with rice as an ingredient? If so is there anything I
> need to do special to the rice before or during the steeping?[/color]

Rice is pure starch and must be mashed before you can get any sugars
from it. So, unless you are mashing (or mini-mashing) you can't use
rice. ((Note the rice needs to be boiled before using too)). Look up
"Classic American Pilsner" to see some good recipes using rice of how
good beer was once brewed here.

That being said, you can get rice syrup that is converted rice. This
could be used in an extract recipe.

Derric

"Derric" <derric1961@removethis.yahoo.com> wrote in message
news:slrndrtrd6.o2l.derric1961@bhm29.hiwaay.net...[color=blue]
>[color=green]
>> Has anyone made a beer with rice as an ingredient? If so is there
>> anything I
>> need to do special to the rice before or during the steeping?[/color]
>
> Rice is pure starch and must be mashed before you can get any sugars
> from it. So, unless you are mashing (or mini-mashing) you can't use
> rice. ((Note the rice needs to be boiled before using too)). Look up
> "Classic American Pilsner" to see some good recipes using rice of how
> good beer was once brewed here.
>
> That being said, you can get rice syrup that is converted rice. This
> could be used in an extract recipe.
>
> Derric[/color]

I am assuming that you mashed as in the way corn is mashed before boiling to
get alcohol from it? If I am assuming correctly does this mean I will need
to add a bacteria to the rice?

Ray,

You did not say if you are a whole grain or extract brewer? If an extract
brewer you cannot use rice. If you are a whole grain brewer then you know
what was meant by mashing.

Have you got a good book on home brewing of beer?

Frank
ATF Home Brew Club
New Bern NC

Frank J. Russo wrote:[color=blue]
> Ray,
>
> You did not say if you are a whole grain or extract brewer? If an extract
> brewer you cannot use rice. If you are a whole grain brewer then you know
> what was meant by mashing.
>
> Have you got a good book on home brewing of beer?
>
> Frank
> ATF Home Brew Club
> New Bern NC
>
>[/color]
You are right saying you cannot use rice as an extract brewer, but you
can use rice syrup.

--
Michael Herrenbruck
DragonTail Ale
Drunken Bee Mead

" DragonTail281" <" DragonTail281"@gmail.com> wrote in message
news:29Uvf.18176$0e.7771@tornado.rdc-kc.rr.com...[color=blue]
> Frank J. Russo wrote:[color=green]
>> Ray,
>>
>> You did not say if you are a whole grain or extract brewer? If an
>> extract brewer you cannot use rice. If you are a whole grain brewer then
>> you know what was meant by mashing.
>>
>> Have you got a good book on home brewing of beer?
>>
>> Frank
>> ATF Home Brew Club
>> New Bern NC[/color]
> You are right saying you cannot use rice as an extract brewer, but you can
> use rice syrup.
>
> --
> Michael Herrenbruck
> DragonTail Ale
> Drunken Bee Mead[/color]

After looking up mashing on the internet I believe that I will become a
whole grain brewer. I have been using extracts to this point, but I feel it
is time to venture out.

Just call me Ray wrote:
[color=blue]
>
> "Derric" <derric1961@removethis.yahoo.com> wrote in message
> news:slrndrtrd6.o2l.derric1961@bhm29.hiwaay.net...[color=green]
>>[color=darkred]
>>> Has anyone made a beer with rice as an ingredient? If so is there
>>> anything I
>>> need to do special to the rice before or during the steeping?[/color]
>>
>> Rice is pure starch and must be mashed before you can get any sugars
>> from it. So, unless you are mashing (or mini-mashing) you can't use
>> rice. ((Note the rice needs to be boiled before using too)). Look up
>> "Classic American Pilsner" to see some good recipes using rice of how
>> good beer was once brewed here.
>>
>> That being said, you can get rice syrup that is converted rice. This
>> could be used in an extract recipe.
>>
>> Derric[/color]
>
> I am assuming that you mashed as in the way corn is mashed before boiling
> to get alcohol from it? If I am assuming correctly does this mean I will
> need to add a bacteria to the rice?[/color]
like Beano.. the enzymes do the work
--
subjugate the rhyme and rock with the rhythm
only got one line to balk all the schizm

[color=blue][color=green]
>> Rice is pure starch and must be mashed before you can get any sugars[/color][/color]
....[color=blue]
> I am assuming that you mashed as in the way corn is mashed before boiling to
> get alcohol from it? If I am assuming correctly does this mean I will need
> to add a bacteria to the rice?[/color]

Sorry for the delay... didn't read news over the weekend... I see from
a later post that you've read up on it some. The site
[url]http://www.howtobrew.com/[/url]
has all you need to know to get started mashing. You might also check
out Denny Conn's description of how to easily make a mash tun, do
batch sparging (rinsing), and get started all-grain brewing:
[url]http://www.hdb.org/cascade/dennybrew/[/url]
(howtobrew.com focuses on fly sparging with just a mention to batch
sparging... however batch sparging is easier and, for all practical
purposes, just as good).

Regarding your comment about bacteria... I think that BACTERIA is used
to convert starch to sugar for brewing saki. However, in beer, the
ENZYMES in malted grain (barley usually) are used to convert the starch.
This is done by mixing cooked rice with some barley malt and holding at
certain hot temperatures (around 150F) until the starch is converted.
Someone else mentioned beano... beano is just yet another enzyme to
convert starch to sugar (but beano usually goes too far and can't be
stopped! :).

By all means, try an all grain beer. The ONLY drawback from it is the
extra time it takes. I think the extra "fun" makes up for the time.

Derric

Just call me Ray wrote:[color=blue]
> " DragonTail281" <" DragonTail281"@gmail.com> wrote in message
> news:29Uvf.18176$0e.7771@tornado.rdc-kc.rr.com...[color=green]
> > Frank J. Russo wrote:[color=darkred]
> >> Ray,
> >>
> >> You did not say if you are a whole grain or extract brewer? If an
> >> extract brewer you cannot use rice. If you are a whole grain brewer then
> >> you know what was meant by mashing.
> >>
> >> Have you got a good book on home brewing of beer?
> >>
> >> Frank
> >> ATF Home Brew Club
> >> New Bern NC[/color]
> > You are right saying you cannot use rice as an extract brewer, but you can
> > use rice syrup.
> >
> > --
> > Michael Herrenbruck
> > DragonTail Ale
> > Drunken Bee Mead[/color]
>
> After looking up mashing on the internet I believe that I will become a
> whole grain brewer. I have been using extracts to this point, but I feel it
> is time to venture out.[/color]

Just call me Ray wrote:[color=blue]
> Has anyone made a beer with rice as an ingredient? If so is there anything I
> need to do special to the rice before or during the steeping?
>
>[/color]

Rice for sake is first steamed, then malted using a fungal culture
called koji. I imagine that any amylase source or diastatically active
grain would also convert the starch.

You may find the following useful:

[url]http://www.tibbs-vision.com/sake/instrct.html[/url]

Sam.