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Main
Date: 14 Dec 2006 11:36:37
From: Vladimir
Subject: Gelatinized Jasmine Rice Ideas
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So, this past weekend when I started my brew day, I realized that I had
some leftover white rice in the refrigerator that was going to be
thrown out. Maybe a cup at most. Not wanting to be wasteful, I
decided to add some water, boil for a while and add the rice and liquid
to the mash.
I know that the amount of rice that I used in a 16 pound mash was
insignificant, but it got me thinking. What about using gelatinized
jasmine rice in a beer? I know that generally rice is used to add
fermentables and lighten the color of a beer, without adding flavor or
body. I'm wondering if the flavor of jasmine rice would come through
in the finished product? Also, what kind of flavor profile or general
style would you imagine going for? What type of hops might be
complimentary?
Any thoughts would be greatly appreciated.
-Vladimir
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Date: 15 Dec 2006 01:29:42
From: Spitzbuben
Subject: Re: Gelatinized Jasmine Rice Ideas
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also consider Indian Red Rice (for a Red Pilsner) and Wild Rice "Pils"
or Dark Lager (wonderful nutty, warm aromas!). Just walk down Wild
Oats or Whole Foods and you could get a TON of ideas.
The times I have added some interesting rices I've complimented it with
Saaz and Tett for Red rice and Fuggles and Goldings for Wild Rice.
It's wonderful.
Neither one of these were my idea of course, but they are really
exciting to brew as you will have no idea what flavors they will impart
till you taste them!
Spitz
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Date: 16 Dec 2006 14:53:33
From: Christian
Subject: Re: Gelatinized Jasmine Rice Ideas
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What a coincidence, I was thinking about the exact same project when I read
the post!!!
Does anybody know how long the rice should be boiled to gelatinize it?
Would a protein rest be beneficial for breaking down the gumminess of the
rice?
-Christian
"Vladimir" <glad@ix.netcom.com > wrote in message
news:1166124997.851986.208540@16g2000cwy.googlegroups.com...
> So, this past weekend when I started my brew day, I realized that I had
> some leftover white rice in the refrigerator that was going to be
> thrown out. Maybe a cup at most. Not wanting to be wasteful, I
> decided to add some water, boil for a while and add the rice and liquid
> to the mash.
>
> I know that the amount of rice that I used in a 16 pound mash was
> insignificant, but it got me thinking. What about using gelatinized
> jasmine rice in a beer? I know that generally rice is used to add
> fermentables and lighten the color of a beer, without adding flavor or
> body. I'm wondering if the flavor of jasmine rice would come through
> in the finished product? Also, what kind of flavor profile or general
> style would you imagine going for? What type of hops might be
> complimentary?
>
> Any thoughts would be greatly appreciated.
> -Vladimir
>
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Date: 16 Dec 2006 10:06:40
From: Denny Conn
Subject: Re: Gelatinized Jasmine Rice Ideas
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Christian wrote:
>
> Would a protein rest be beneficial for breaking down the gumminess of the
> rice?
You can add some of the malt from your recipe (10% is common) to the
cereal amsh with the rice to help prevent the guminess.
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 16 Dec 2006 09:08:34
From: Dan Logcher
Subject: Re: Gelatinized Jasmine Rice Ideas
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Christian wrote:
> What a coincidence, I was thinking about the exact same project when I read
> the post!!!
>
> Does anybody know how long the rice should be boiled to gelatinize it?
>
> Would a protein rest be beneficial for breaking down the gumminess of the
> rice?
I make Chinese rice porrage (juk or congee) with a 10:1 water:rice ratio and
cook for almost an house. I also toss the rice in the blender and break it up
a bit beforehand.
--
Dan
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Date: 16 Dec 2006 08:19:18
From: hankus
Subject: Re: Gelatinized Jasmine Rice Ideas
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Cook the rice in a 3 H2O/1 rice until it is gealtinized BUT be sure to add
the water you cooked it in to the mash-sdame with any grain you cook aside
--
Thanks
Hank
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