Beer Forum

Instead of adding flaked rice etc to say a Lite Lager is there any reason not to crush the rice and add to the mash and then let it convert for 90mins?

I think I remember Doc saying on a show once that he uses the pre-gelanitized rice, grinds it to a powder and sprinkles it on his mash before sparging. With the instant rice, the conversion is already done.

If I'm not mistaken, I think he uses a coffee grinder to grind the rice into a powder.

You could also grind the rice and boil it in another pot before adding it into your main mash to get the starch more accessible.

I have never had an issue using pre-gelatinized flaked rice directly in the mash even without grinding it. It has always converted without any problems whatsoever. Keep it simple!

Plain old regular rice needs to be gelatinized by boiling it or doing a cereal mash (like a mini-decoction).
(Same rules apply as if you were doing it for corn grits/polenta). Search on here for how to do a cereal mash or
RTFP. (Read The Fucking Palmer).

BDawg wrote:Plain old regular rice needs to be gelatinized by boiling it or doing a cereal mash (like a mini-decoction).
(Same rules apply as if you were doing it for corn grits/polenta). Search on here for how to do a cereal mash or
RTFP. (Read The Fucking Palmer).

Yeah, that's what I was talking about, not about using them fancy rices.

I have also used Rice Syrup Solids. Its a powder like dry malt extract and you can just add it directly to the kettle before you boil. You get an immediate jump in the gravity reading and can adjust the amount before you start boiling to hit your pre-boil target precisely.