Boiled Rice v Sugar Adjuncts

[Tippsy-Turvy]

Surprisingly, I can't find an answer anywhere to why one would prefer using boiled rice in the mash versus plain sugar in the boil.

I'm making a lager and want to lighten the body slightly and make the malt flavours cleaner and crisper so plan to use rice or sugar for ~5% of the total recipe.

So, rice or sugar? I can only see sugar being easier to incorporate since i don't need to cook it in advance.

 

[Magnus314]

Short answer: sugar adds a sugar flavor, Rice adds a rice flavor.

Rice is a grain, sugar is a grass. They taste different. Both can be good.

Try an "Imperial" American Lager at 7% bumping up the 5% beer to 7% with rice. It was GOOD!!!

And I've made a pilsner malt/styrian/saaz brew and added sugar up to 8.5% to make a Belgian Strong... it was GOOD!!!

EDIT: At 5% of the grain bill it probably won't be a big difference.

 

[Tippsy-Turvy]

Short answer: sugar adds a sugar flavor, Rice adds a rice flavor

Eh? I thought the flavor impact is negligible except, from what i read, when adding way too much sugar which results in a cidery taste?