The first batch was pretty close, but because I started it before we decided we should water it down, it has a lot more rice flavour that standard BL. If I half the recipe ingredients, then water it down it should be spot on.
I realize AB isn't using Minute rice LOL But it was mentioned here so I guess I'm wondering why if its the same thing everyone doesn't just use minute rice and skip the cereal mash.I would guess AB uses raw rice and not minute rice(flaked rice), so they would need to do a cereal mash.
According to Mrmalty WLP840 is from budwiser, and they cross that to wyeast 2007.
I did a standard american lager that turned out well using WLP840 and 20% flaked rice, 20% 6row, 60% 2row.
I use it all the time. Like using flaked without the gloppy flakes. Mix it in with the dry grain to avoid it marshmallowing up when you dump it in.Anyone ever try to use corn starch in an american lager? Seems like it would be the cheapest and simplest way to go.
I use it all the time. Like using flaked without the gloppy flakes. Mix it in with the dry grain to avoid it marshmallowing up when you dump it in.
And before the uninformed come in claiming haze and thickening--it's the same starch that's in grain and is converted to fermentables in the mash.
How do you figure out how how much to add?
I would assume as pure starch it'll 100% convert to give 46ppg.
Depending upon how plain/watery you like your beer i'd say a practical limit is probably 40% of your fermentables, but more likely 20-30% to get a balanced product.
I was thinking of doing a light lager this weekend but only have basmati rice on hand. Is that going to leave behind aromatic flavours, is should I go into town and get plain white rice instead?
Not sure what this minute rice stuff is that everyone talks about, and none of our HBSs sell flaked rice or corn. Good to know that corn starch works though.
If your LHBS doesn't sell flaked rice or corn i think its time to find another LHBS. That's standard fare.
I was thinking the same thing. I just bought 4 pounds of flaked rice @ $2.50 each. Seemed expensive being its only rice.With the cost of adjuncts being more expense than base malt it is sort of funny that a light lager might cost more to brew than a premium lager.
With the cost of adjuncts being more expense than base malt it is sort of funny that a light lager might cost more to brew than a premium lager.
Exactly. Rice I'm not so fussed about, I'm happy to pre-cook the cheap rice and mash it with barley. Easy.
But with flaked corn being harder to find (this is in New Zealand, I guess nobody homebrews much adjunct lagers here) I'm looking at using creamed corn from the supermarket, which costs more than malted barley.
Exactly. Rice I'm not so fussed about, I'm happy to pre-cook the cheap rice and mash it with barley. Easy.
But with flaked corn being harder to find (this is in New Zealand, I guess nobody homebrews much adjunct lagers here) I'm looking at using creamed corn from the supermarket, which costs more than malted barley.
Do you have cornflakes breakfast cereal in Oz? That will work, and you don't have to precook it Canned corn will be a disaster, in my opinion.
I was thinking the same thing. I just bought 4 pounds of flaked rice @ $2.50 each. Seemed expensive being its only rice.
Corn flakes (e.g., Kellogg's) are over-processed cereal, containing as much adjuncts (sugar, malt extract, etc.) as corn itself. Besides, it's been toasted. Not suitable as an adjunct for a light lager.
Someone at the local brew club was asking about cloning Sapporo beer. I think it's contract-brewed in the US and probably bears little resemblance to the original.
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