what is flaked rice?
Scott Lindner
carry it and I didn't think to ask more when I was there. What is flaked
rice, and is it something I could find at a local grocer?
Cheers,
Scott
Joel
Flaked rice is rice that has been pregelatinized. That
means you don't have to do a cereal mash with it, but it
does need to be added during the saccarification part of
a mash along with grains having enough enzymes to convert
the starch in the barley/wheat and rice.
--
Joel Plutchak "They're not people, they're HIPPIES!"
$LASTNAME at VERYWARMmail.com - Eric Cartman
Derric
>>... What is flaked
>
Wouldn't "Instant Rice" pretty much be pregelatinized? You might want
to grind it up somehow...
Derric
JS
I've used puffed (torrified) rice, Nature's Path brand, with good
results.
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"Scott Lindner" <nos...@noemail.com> wrote in message
news:pOWdnRXeoeL4rcnb...@comcast.com...
Try baby rice, rice cereal for infants.
Steve W (in Aus)
Scott Lindner
> results.
That's an awesome suggestion. Thanks! The baby rice suggestion is
essentially the same thing, right?
If I wanted to use regular dried rice would I need to cook it as if I were
going to eat it for dinner and then add it to the mash?
Scott
Derric
> If I wanted to use regular dried rice would I need to cook it as if I were
> going to eat it for dinner and then add it to the mash?
Yes, you would need to "gelatinize" it. I *think* the gelatinization
temperature for rice is higher than mash temps, so, yes, I think it
would need to be cooked. You could also do a "cerial mash" right before
cooking it, which would keep it from becoming so sticky and gummy (just
put some malt grain and hold it about 150 or so for a while, then boil
it up).
Derric
David M. Taylor
in message news:pw45i.3209$wH4...@news-server.bigpond.net.au...
>
> Try baby rice, rice cereal for infants.
I believe the rice cereal contains added vitamins and minerals, in
particular it includes iron. If you use an appreciable amount of it, it
could give a weird metallic flavor to your beer. I would not recommend it.
You're probably best off using real rice, cook it ahead of time and add it
to the mash. You might be able to use Minute Rice without cooking ahead.
I've never done either.
On the other hand, you could just skip all the bull and use regular table
sugar instead of mashing rice. Rice doesn't contribute much of anything
with regard to flavor (unless you were to use brown rice or wild rice or
something like that)... so why use it at all?? In the past I used rice
syrup in one of my blonde ale recipes, until I realized it's a waste of
money because it's basically flavorless sugar. So I started using corn
sugar instead with good results, and nowadays I would use table sugar. And
why not. Whether it's white rice or white sugar, it's flavorless sugar, and
would be used to boost alcohol and/or thin the body of the finished beer.
Nothing more, nothing less.
--
Dave
"Fill your cup with whatever bitter brew you're drinking." -- Brad Paisley
Scott Lindner
> particular it includes iron. If you use an appreciable amount of it, it
> could give a weird metallic flavor to your beer. I would not recommend
> it.
Isn't the extra iron done in how the rice was grown and fertilized and not
as an additive process afterwards? I'd think any form of rice would be the
same.
> You're probably best off using real rice, cook it ahead of time and add it
> to the mash. You might be able to use Minute Rice without cooking ahead.
> I've never done either.
I may try that. Thanks!
> On the other hand, you could just skip all the bull and use regular table
> sugar instead of mashing rice. Rice doesn't contribute much of anything
> with regard to flavor (unless you were to use brown rice or wild rice or
> something like that)... so why use it at all?? In the past I used rice
> syrup in one of my blonde ale recipes, until I realized it's a waste of
> money because it's basically flavorless sugar. So I started using corn
> sugar instead with good results, and nowadays I would use table sugar.
> And why not. Whether it's white rice or white sugar, it's flavorless
> sugar, and would be used to boost alcohol and/or thin the body of the
> finished beer. Nothing more, nothing less.
I've had beer made with rice before and there is a flavor. Or at least my
brain convinced me there's a flavor. :)
You might be right about the sugar. I'll give that a thought too.
Scott
Scott Lindner
> particular it includes iron. If you use an appreciable amount of it, it
> could give a weird metallic flavor to your beer. I would not recommend
> it.
Check it out: http://www.malt-o-meal.com/pages/Cereal_Nutritional.asp?ID=17
I had no clue. Thanks for pointing this out!
Cheers,
Scott
David M. Taylor
>
> I've had beer made with rice before and there is a flavor. Or at least my
> brain convinced me there's a flavor. :)
Budweiser has a lot of rice in it. Kind of like sex in a canoe. ;)
Joel
>> I believe the rice cereal contains added vitamins and minerals, in
>> particular it includes iron. If you use an appreciable amount of it, it
>> could give a weird metallic flavor to your beer. I would not recommend
>> it.
>
>Check it out: http://www.malt-o-meal.com/pages/Cereal_Nutritional.asp?ID=17
Well, it still remains to be seen if that is "too much"
iron. The only thing I could find in a modest search about
iron in beer is that over 0.2 ppm *in the finished beer* is
too much. Some back-of-envelope calculations make it look
like you get about 1 part iron per 4000 in the cereal by
itself. Add in all other ingredients, and I don't at all
know where that leaves us.
Denny Conn
> Wouldn't "Instant Rice" pretty much be pregelatinized? You might want
> to grind it up somehow...
Yes, it is, and it's a great, easy way to use rice in a mash.
------->Denny
--
Life begins at 60...1.060, that is.
Scott Lindner
>> to grind it up somehow...
>
> Yes, it is, and it's a great, easy way to use rice in a mash.
Excellent! Thanks for verifying that. That's what I'll do. Now if only I
can find a 3lb box of Uncle Bens.... ;)
Scott
JS
I believe you want Minute Rice, not UB. The latter is parboiled, and
doesn't cook as fast as the former.
Mark R
Sam's, Costco
Mark R
il Pappadrago
> Yes, you would need to "gelatinize" it. I *think* the gelatinization
> temperature for rice is higher than mash temps
Just for reference:
http://www.siu.edu/~ebl/temp.htm
Cheers,
Alessandro
Joel
Interesting. So rice at the low end of saccharification
range (63.25C/146F), and various varieties of corn/maize are
no higher than 68.5C/155F. That suggests merely a long mash
at the high end of saccharification range would suffice for a
cereal mash. Unless there's something I'm missing here.
Like maybe higher temperatures and boiling action helping
the process along?
Scott Lindner
> range (63.25C/146F), and various varieties of corn/maize are
> no higher than 68.5C/155F. That suggests merely a long mash
> at the high end of saccharification range would suffice for a
> cereal mash. Unless there's something I'm missing here.
> Like maybe higher temperatures and boiling action helping
> the process along?
That's what I'm getting out of it. Any experts want to jump in?
Scott
Scott Lindner
> particular it includes iron. If you use an appreciable amount of it, it
> could give a weird metallic flavor to your beer. I would not recommend
> it.
>
> You're probably best off using real rice, cook it ahead of time and add it
> to the mash. You might be able to use Minute Rice without cooking ahead.
> I've never done either.
I was about to buy instant rice and found that it is also fortified with
extra iron. Then I looked at other plain regular uncooked rice and it also
was fortified with extra iron. Am I missing something here or is it
completely impossible to buy truly plain rice? What do you guys do?
Scott
Wayne
> I was about to buy instant rice and found that it is also fortified with
> extra iron. Then I looked at other plain regular uncooked rice and it also
> was fortified with extra iron. Am I missing something here or is it
> completely impossible to buy truly plain rice? What do you guys do?
>
> Scott
I normally don't worry about the iron since my water contains almost
none. I usually just use minute rice right in the mash tun. If you
have a significant amount of iron in your water, use the regular rice
and cook it. Before cooking, however, pour the rice into a strainer and
run cold water over it for a minute or two. The "fortification" process
merely consists of spraying the rice with water and whatever minerals
and letting it dry. It will rinse right off.
Wayne
Bugeater Brewing Company
Scott Lindner
> I usually just use minute rice right in the mash tun. If you have a
> significant amount of iron in your water, use the regular rice and cook
> it. Before cooking, however, pour the rice into a strainer and run cold
> water over it for a minute or two. The "fortification" process merely
> consists of spraying the rice with water and whatever minerals and letting
> it dry. It will rinse right off.
I checked the water quality report for my area and it doesn't have iron on
it. Is there another way to find out the iron content of the municipal
water supply?
http://www.csu.org/environment/water/2190.pdf
Scott
Wayne
> I checked the water quality report for my area and it doesn't have iron on
> it. Is there another way to find out the iron content of the municipal
> water supply?
> http://www.csu.org/environment/water/2190.pdf
>
> Scott
>
Try http://www.wardlab.com/ Test W-5
Wayne
Bugeater Brewing Company
Scott Lindner
I might give that a try just to know, but as I slept on it I realized that
even if the iron is high, it'll still be good beer. I'm going to go with it
and see what I get. I just moved to this area and this will be my first
time brewing with this water supply.
Cheers,
Scott
John Bleichert
High iron content can muck about with your water chemistry and the
wort flavor. I second the Ward Labs suggestion - it's easy and
inexpensive and informative - I did it last year, only to find out I
didn't really need to tweek my water at all, but it was still good
information.
JB
-----------------------------------------------
John Bleichert syb...@earthlink.net
The heat from below can burn your eyes out!!
Joel
>High iron content can muck about with your water chemistry and the
>wort flavor.
I'd still like to see some numbers on that. As I said in
a previous message in this thread, I've found a number for
what is "too much" in a finished beer. I haven't yet found
anything that would tell me what amount of standard iron
fortification in rice would carry through to a finished beer.
To completely divorce the issue from brewing, I steam rice
quite a bit, using the same charcoal-filtered tap water I use
for brewing. One would think iron content high enough to impact
wort flavor (divorced completely from potential mashing and
fermentation changes, of course) would come through in bland
white rice.
John Bleichert
> John Bleichert <syb...@earthlink.net> wrote:
>>High iron content can muck about with your water chemistry and the
>>wort flavor.
>
> I'd still like to see some numbers on that. As I said in
> a previous message in this thread, I've found a number for
> what is "too much" in a finished beer. I haven't yet found
> anything that would tell me what amount of standard iron
> fortification in rice would carry through to a finished beer.
> To completely divorce the issue from brewing, I steam rice
> quite a bit, using the same charcoal-filtered tap water I use
> for brewing. One would think iron content high enough to impact
> wort flavor (divorced completely from potential mashing and
> fermentation changes, of course) would come through in bland
> white rice.
I agree, I'm just going by what I've read :-)
Scott Lindner
> wort flavor. I second the Ward Labs suggestion - it's easy and
> inexpensive and informative - I did it last year, only to find out I
> didn't really need to tweek my water at all, but it was still good
> information.
I will do the test but not before my first brew. In the home I grew up in
we had our own well and it had high iron content. You could smell it and
taste it right from the tap. I can't taste anything like that in this
water.
Bill Velek
Derric, just to be sure that I understand your suggestion, are you
saying to take regular dried rice and do a cerial mash by adding the
grains of rice while they are still dry and hard? How long does it take
for the cerial mash? Also, can't the rice just be boiled in the strike
water and then allow the strike water to cool down to the correct strike
temp and dump it all into the mash tun with the grist and then mash in?
I've never used rice because I didn't think it would contribute any
flavor, but have now just read that it does seem to have a flavor effect.
Thanks.
Bill Velek -- Grow hops? Visit http://groups.yahoo.com/group/Grow-Hops
with over 240 members. To discuss 'equipment only' with over 640
homebrewers, visit http://groups.yahoo.com/group/BrewingEquipment
Derric
few days...
>> ... You could also do a "cerial mash" right before
>> cooking it, which would keep it from becoming so sticky and gummy (just
>> put some malt grain and hold it about 150 or so for a while, then boil
>> it up).
>
> Derric, just to be sure that I understand your suggestion, are you
> saying to take regular dried rice and do a cerial mash by adding the
> grains of rice while they are still dry and hard? How long does it take
> for the cerial mash? Also, can't the rice just be boiled in the strike
> water and then allow the strike water to cool down to the correct strike
> temp and dump it all into the mash tun with the grist and then mash in?
> I've never used rice because I didn't think it would contribute any
> flavor, but have now just read that it does seem to have a flavor effect.
I've never done rice. But with corn, yes, you just take ground corn
(cornmeal/grits/etc) and mix it with malt (crushed) and hot water.
I then put the put in the over at its lowest setting and let it go.
After that, you boil it for a while then add it to you regular mash.
The reference I use for a corn cereal mash is in Jeff Renner's CAP
instructions:
http://hbd.org/hbd/archive/3737.html#3737-4
I assume that you'd do rice the same way (crush/grind it up well, mix
with crushed malt and hot water).
If you just boil the rice by itself, you'll end up with a pretty gummy
mixture. The cereal mash is supposed to have thin that out and help
you avoid stuck runoffs.
Derric