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Date: 09 Jun 2006 08:36:59
From: Jim Stansell
Subject: Rice Syrup Solids?
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I seem to recall a post where someone suggested that going to an Asian
market was a more economical alternative for rice syrup or rice syrup
solids than purchasing from the LHBS, but I don't remember the
details. What exactly should I be looking for, and how would it be
labelled?
Thanks guys.....
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Date: 09 Jun 2006 06:16:28
From: Sean
Subject: Re: Rice Syrup Solids?
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Jim Stansell wrote:
> I seem to recall a post where someone suggested that going to an Asian
> market was a more economical alternative for rice syrup or rice syrup
> solids than purchasing from the LHBS, but I don't remember the
> details. What exactly should I be looking for, and how would it be
> labelled?
>
> Thanks guys.....
At my local Asian market, there is a product called Great
Wall Brand Rice Maltose. IMHO, it is not an acceptable substitute. I've
used it twice and neither effort was very good. First, I doubt it is
very fresh. Second, it is a pale honey color so I suspect a certain
amount of unfermentables. As always, YMMV. You could do a one gallon
batch to try it. Let us know your results.
My log also says that those batches come from a time when
I didn't control fermentation temps too well so that may have been a
problem, too.
This thread may have been the one to which you refer,
http://tinyurl.com/jwl9d
and they don't have anything negative to say about it, except
availability. There are alternatives available at those markets like
poha (flaked basmati rice) and Aspergillus cultures sold to make a
sweet slightly fermented dessert from rice, both of which I'm just
itching to try!
Good luck,
Sean
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Date: 09 Jun 2006 09:57:10
From: Jim Stansell
Subject: Re: Rice Syrup Solids?
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On 9 Jun 2006 06:16:28 -0700, "Sean" <s.mcnerney@insightbb.com > wrote:
> There are alternatives available at those markets like
>poha (flaked basmati rice) and Aspergillus cultures sold to make a
>sweet slightly fermented dessert from rice, both of which I'm just
>itching to try!
>
>Good luck,
>
>Sean
Thanks, Sean. Would poha be essentially the same thing as Minute rice,
but (hopefully) cheaper? I might just use that instead.
I'm just planning to use it as an adjunct in a light lager for my
non-homebrew friends.
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Date: 09 Jun 2006 16:24:29
From: Sean
Subject: Re: Rice Syrup Solids?
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Jim Stansell wrote:
> On 9 Jun 2006 06:16:28 -0700, "Sean" <s.mcnerney@insightbb.com> wrote:
>
> > There are alternatives available at those markets like
> >poha (flaked basmati rice) and Aspergillus cultures sold to make a
> >sweet slightly fermented dessert from rice, both of which I'm just
> >itching to try!
> >
> >Good luck,
> >
> >Sean
>
> Thanks, Sean. Would poha be essentially the same thing as Minute rice,
> but (hopefully) cheaper? I might just use that instead.
>
> I'm just planning to use it as an adjunct in a light lager for my
> non-homebrew friends.
I'm not sure of the price of the poha, but it's not the same as
Minute Rice
since it is made from basmati. Basmati rice is different in a few ways,
the most being a nutty/popcorn type aroma when cooked. Since most bulk
packaged basmati labels read "specially aged" or some such thing, I'm
guessing it's some sort of controlled rancidity of the rice oils. That
may not be that desirable.
Two batches ago, I used Thai black rice to lighten flavor and
got a really nice color from it. It cooks up purple (!) and then turns
a nice copper in the mash.
If you want cheap and easy, cook the regular long grain rice up
overnight in a Crock Pot/slow cooker/rice cooker with alot of water.
The next day, mash away.
Sean
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Date: 09 Jun 2006 14:54:03
From: Droopy
Subject: Re: Rice Syrup Solids?
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Rice syrup solids can be several things. But in brewing (the stuff you
find at homebrew stores) you are basically buying a spray (or roller)
dried rice syrup powder.
What that equates to is somewhere around 80-85% completely fermentable
sugar, 5-10% unfermentable maltodextrins and 15-10% "Ash" Ash is what
would be left over if you burned the syrup. It is mostly minerals and
other stuff like proteins (well the elements that make up the proteins
that do not burn off)
Now rice syrup, like corn syrup, will leave no real flavor in your
beer. so you could substitute it with normal table sugar (or corn if
you prefer easier processing), supplemented with maltodextrin powder.
You should be able to get that at a homebrew store for a lot cheaper
than a couple lbs of rice syrup solids. I think 8 oz of maltodextrin
runs about 2 bucks. If you were making a light lager and normally
substituting as much as 60% of the fermentables with rice syrup solids
(for that bud light flavor) you would need about 6-8 oz of maltodextrin
to keep it from tasting like complete swill if using corn sugar
instead.
I have long been under the suspicion that some of the larger brewing
companies might not actually use maltodextrin power in their beers.
Jim Stansell wrote:
> I seem to recall a post where someone suggested that going to an Asian
> market was a more economical alternative for rice syrup or rice syrup
> solids than purchasing from the LHBS, but I don't remember the
> details. What exactly should I be looking for, and how would it be
> labelled?
>
> Thanks guys.....
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