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Date: 08 Jul 2006 08:22:59
From: Jim Stansell
Subject: Using Minute Rice
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I want to use some Minute Rice in a light lager for my "less
sophisticated" friends.
Do I just toss it in the mash as is, or do I run it through the grain
mill first? It seems as if milling it would result in a big, sticky
mess, but I've been wrong before.
On a similar note, what about flaked adjuncts like corn? I assume that
flaked adjuncts aren't milled.
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Date: 08 Jul 2006 09:15:47
From: Denny Conn
Subject: Re: Using Minute Rice
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Jim Stansell wrote:
>
> I want to use some Minute Rice in a light lager for my "less
> sophisticated" friends.
>
> Do I just toss it in the mash as is, or do I run it through the grain
> mill first? It seems as if milling it would result in a big, sticky
> mess, but I've been wrong before.
I just toss it in the mash without precooking ot milling it. It's
always worked great like that.
> On a similar note, what about flaked adjuncts like corn? I assume that
> flaked adjuncts aren't milled.
Correct..they go right into the tun without milling or pre cooking.
--------------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 08 Jul 2006 07:05:57
From: GeoffT
Subject: Re: Using Minute Rice
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You should cook it so that it's soft first then use it in your mash.
Flaked corn is good to go and you can put it straight in the mash.
I personally think corn is the better adjunct out of the two, I would
consider a pound or two in your recipe in place of the rice.
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Date: 08 Jul 2006 19:05:19
From: PaulK
Subject: Re: Using Minute Rice
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Denny Conn wrote:
> Jim Stansell wrote:
> >
> > I want to use some Minute Rice in a light lager for my "less
> > sophisticated" friends.
> >
> > Do I just toss it in the mash as is, or do I run it through the grain
> > mill first? It seems as if milling it would result in a big, sticky
> > mess, but I've been wrong before.
>
> I just toss it in the mash without precooking ot milling it. It's
> always worked great like that.
>
> > On a similar note, what about flaked adjuncts like corn? I assume that
> > flaked adjuncts aren't milled.
>
> Correct..they go right into the tun without milling or pre cooking.
>
> --------------->Denny
>
> --
> Life begins at 60...1.060, that is.
While a little extra milling wouldn't hurt, you can use it as is and
throw it right into the mash. There's no need to pre-boil it as it is
already gelatinized and the grains are already somewhat broken up which
is why extra milling is optional.
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Date: 10 Jul 2006 05:56:42
From: Jim Stansell
Subject: Re: Using Minute Rice
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On 8 Jul 2006 19:05:19 -0700, "PaulK" <nyc_hg@yahoo.com > wrote:
>
>Denny Conn wrote:
>> Jim Stansell wrote:
>> >
>> > I want to use some Minute Rice in a light lager for my "less
>> > sophisticated" friends.
>> >
>> > Do I just toss it in the mash as is, or do I run it through the grain
>> > mill first? It seems as if milling it would result in a big, sticky
>> > mess, but I've been wrong before.
>>
>> I just toss it in the mash without precooking ot milling it. It's
>> always worked great like that.
>>
>> > On a similar note, what about flaked adjuncts like corn? I assume that
>> > flaked adjuncts aren't milled.
>>
>> Correct..they go right into the tun without milling or pre cooking.
>>
>> --------------->Denny
>>
>> --
>> Life begins at 60...1.060, that is.
>
>While a little extra milling wouldn't hurt, you can use it as is and
>throw it right into the mash. There's no need to pre-boil it as it is
>already gelatinized and the grains are already somewhat broken up which
>is why extra milling is optional.
Thanks, guys. My grain mill is motorized, so it's no problem to run it
through, but I was concerned that I might end up with a big blob of
paste that would be impossible to sparge. Sounds like just tossing it
in is the way to go.
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Date: 10 Jul 2006 20:37:53
From: Todd
Subject: Re: Using Minute Rice
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"Jim Stansell" <jim.stansell@comcast.net > wrote in message
news:vq84b2d3qf0r557k561ji6pn90q6v6bprl@4ax.com...
> On 8 Jul 2006 19:05:19 -0700, "PaulK" <nyc_hg@yahoo.com> wrote:
>
> >
> >Denny Conn wrote:
> >> Jim Stansell wrote:
> >> >
> >> > I want to use some Minute Rice in a light lager for my "less
> >> > sophisticated" friends.
> >> >
> >> > Do I just toss it in the mash as is, or do I run it through the grain
> >> > mill first? It seems as if milling it would result in a big, sticky
> >> > mess, but I've been wrong before.
> >>
> >> I just toss it in the mash without precooking ot milling it. It's
> >> always worked great like that.
> >>
> >> > On a similar note, what about flaked adjuncts like corn? I assume
that
> >> > flaked adjuncts aren't milled.
> >>
> >> Correct..they go right into the tun without milling or pre cooking.
> >>
> >> --------------->Denny
> >>
> >> --
> >> Life begins at 60...1.060, that is.
> >
> >While a little extra milling wouldn't hurt, you can use it as is and
> >throw it right into the mash. There's no need to pre-boil it as it is
> >already gelatinized and the grains are already somewhat broken up which
> >is why extra milling is optional.
>
> Thanks, guys. My grain mill is motorized, so it's no problem to run it
> through, but I was concerned that I might end up with a big blob of
> paste that would be impossible to sparge. Sounds like just tossing it
> in is the way to go.
>
I've never used rice, but from what other posters have said, it can produce
a big sticky mess, and cause a stuck mash.
The usual advice is to get a pound of rice hulls and put that in the mash.
That will help keep it from sticking.
Todd
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Date: 11 Jul 2006 08:57:27
From: Denny Conn
Subject: Re: Using Minute Rice
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Todd wrote:
> I've never used rice, but from what other posters have said, it can produce
> a big sticky mess, and cause a stuck mash.
>
> The usual advice is to get a pound of rice hulls and put that in the mash.
> That will help keep it from sticking.
FWIW, I've never had any problem lauteing rice...
----------- >Denny
--
Life begins at 60...1.060, that is.
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