Swamp Fox Posted December 20, 2012 Share Posted December 20, 2012 Hey fellow brew-dogs. I was in the supermarket the other day and in the *eek* health food aisle saw 500gm jars of rice syrup. Interesting, me thinks, so I have a look at the ingredient list and it says "rice". So the old brainbox goes into overdrive - having just come back from a couple of weeks in Japan and sampling their mainstream beers which were made from - you guessed it - malted rice. They really were'nt too bad, just needed body. And hops. And hops. And hops. So my question is, and PB2 jump right on in: can I use this rice syrup to brew with, has anyone done something similar, and what were the results ? Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted December 20, 2012 Share Posted December 20, 2012 is it this stuff? It says it's malted.... Link to comment Share on other sites More sharing options...
Swamp Fox Posted December 20, 2012 Author Share Posted December 20, 2012 Yep, that's the one Link to comment Share on other sites More sharing options...
Ivon T Posted December 20, 2012 Share Posted December 20, 2012 actually saw this a couple of times over the last couple of months and wondered whether I could use it. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted December 20, 2012 Share Posted December 20, 2012 I used Rice extract a while back when I had a stab at a Cream ale. I would say you could use rice Ex to replace LME 1:1. Rice Extract is said to give your brews a clean, crisp feel/taste. Link to comment Share on other sites More sharing options...
guest1525228310 Posted December 20, 2012 Share Posted December 20, 2012 Anheuser-Busch always harp that rice is one of the secrets to the success of their Budweiser. Bud does nothing for me. Link to comment Share on other sites More sharing options...
Guest Posted December 20, 2012 Share Posted December 20, 2012 I think Eisenhowser or Doogie Howser or whatever his name is has gotten a little caught up in the BS talk of his own product. The success of his product has been corporate sponsorship which led to mass marketing on the grandest scale EVER of all beers in the U.S.A. & probably the world. "This Bud's for you!" [roll] In relation to the rice syrup, I tried a well brewed home brew beer a few weeks ago with this as part of it's makeup, & it was quite nice. Not my type of beer, but nice all the same. I might get around to using it one day, once I've completed the 100's of brews I still want to brew with conventional malts. [pinched] Anthony. Link to comment Share on other sites More sharing options...
Guest Posted December 20, 2012 Share Posted December 20, 2012 Rice, flaked oats, even bloody potato all contain starch, if those starches can be made soluble (boiled) they can be concerted by malt enzymes, it does require a partial mash but almost any starchy grain can be used as an adjunct, from memory, 5 -10% of the total grist. If done correctly, there is no taste difference, starch is converged to sugar, yeast eats sugar, beer is made. Yob Link to comment Share on other sites More sharing options...
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