Rice Beer

[Evo]

After finishing the last glug in a bottle of saki the other night got me to thinking about rice beer. Has anyone ever had a bash at brewing something like this (or indeed ever tasted it).

I'm a big fan of rice wine (although it doesn't really like me) and, in the pursuit of something different, would love to give it a bash. There is a bit of an article on it here
http://byo.com/feature/633.html

I actually asked my HBS guy about making saki once and got the response "why would you". A similar response to mine on the question of reproducing Beez Neez (god that's pap!), but to each his own.

Maybe it would be a good way of introducing me to partial mash. Any thoughts ?

[grabman]

Evo,

Had a bit of a look on Google and found the following; maybe it will be helpful for you.

WILD RICE RECIPE FILE

Mad Fishmonger Wild Rice Ale
(5 gallons, all grain)
OG = 1.041 FG = 1.011 IBU = 49

Ingredients

4 lbs. lager malt
1.25 lbs. mild malt
0.75 lbs. wild rice
0.5 lbs. Belgian malt
6 oz. CaraHell malt
2 oz. CaraMunich malt
8 AAU of Kent Goldings hops (2 oz. of 4% alpha acid)
2 AAU of Mt. Hood hops (0.5 oz. of 4% alpha acid)
Wyeast 1968 (London Ale)
2/3 cup corn sugar for priming

Step by Step

Boil wild rice in 1 gallon water until gelatinous (45 min). Add malts to 1 gal. 130° F water, stabilize at 122° F and hold for 30 min.. Add rice mash and stabilize at 152° F for 30 min. Add 1 gal. 180° F water, stabilize at 158° F and hold 30 min. Raise to 170° F. Sparge with 4 gal. of 170° F water to collect 6 gal. Add Kent Goldings hops and boil 60 min. Turn off heat, add Mt. Hood hops and steep 5 min. Strain hops, cool to 68° F and pitch yeast. Ferment at 65° F.

Hagbard's Wild Rice Vienna Lager

(5 gallons, partial mash)

OG = 1.063 FG = 1.017 IBU = 51

Ingredients

2 lbs. pale lager malt
1-1/8 lbs. wild rice
2.5 lbs. Munich malt
0.25 lbs. German crystal malt (40° Lovibond)
0.25 lbs. Cara-Pils malt
0.25 lbs. Vienna malt
2.2 lbs. Premier hopped malt extract
3.3 lbs. Northwestern gold malt extract
10 AAU of Hallertauer Hersbrucker hops (2.25 oz.of 4.4% alpha)
2 AAU of Tettnanger hops (0.5 oz. of 4% alpha acid)
1.75 AAU of Saaz hops (0.5 oz. of 3.5% alpha acid)
Yeastlab European Lager yeast
3/4 cup corn sugar for priming

Step by Step

Proceed with step mash described above. Add extracts and Hallertauer and boil 60 min. Add Tettnanger to final 15 min. of boil. Turn off heat, add Saaz and steep 5 min. Strain hops, cool to 68° F, pitch yeast. Ferment at 40° F.




Eye in the Pyramid Wild Rice Helles Bock

(5 gallons, extract with grains)

OG = 1.066 FG = 1.016 IBU = 45

Ingredients

1 lb. wild rice
0.75 lbs. Munich malt
2/3 lbs. German crystal malt (20° Lovibond)
0.5 lbs. Cara-Pils malt
4 pounds Laaglander Dutch Light Lager kit
3.3 pounds Northwestern Gold malt extract
12 AAU of Hallertauer Hersbrucker hops (3 oz. of 4% alpha acid)
Yeastlab L-32 Bavarian lager yeast
1/2 cup corn sugar for priming

Step by Step


Boil wild rice in 1 gal. water until gelatinous (45 minutes). Turn off heat, add malt, steep 30 min. Strain out grains and rinse with one half gallon of boiled water. Add malt extracts and Hallertauer Hersbrucker hops and boil for 60 minutes. Strain out hops, top up to 5 gallons with chilled water, pitch yeast when cool. Ferment at regular lager temperatures (40 to 50° F).

[grabman]

don't worry about me, just posted the contents of the page Evo referred to!!!!!! Too many cold ales tonight I think