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In-Law Lager Recipe
OK, so what do you think about this?
I am planning on using some yeast slurry when my Marzen is done to brew this up as an experiment. It'll test to see how clean I can really brew. I really couldn't help but put a touch of munich in there to keep it interesting for me to drink.
6.00 lb Pilsner (2 Row) Ger (2.0 SRM)
5.00 lb White rice soaked overnight (1.0 SRM)
0.50 lb Munich Malt (9.0 SRM)
0.50 oz Hallertauer [4.80 %] (60 min) Hops 7.7 IBU
1.00 oz Saaz [4.00 %] (10 min) Hops 4.7 IBU
White Labs #WLP830 pitched from cake.
OG~1.044
IBU 12
SRM 3.6
Ferment 50-52F 3-4 weeks
Lager at 32-34F 4 weeks
(As the name implies, my in-laws are not big craft beer drinkers.)
With that % of rice I would think you would need to do a cereal rest. Did you plan on that?
I've been boiling rice 1/2 hour & then let it sit overnight. Also, I found that the white rice gets really mushy.
Mostly been using brown rice, holds together better & has just a bit of a nutty flavor. Do like the munich bit.
Well here's the deal...
From my best estimates cereal mashing is really about trying to unlock the starches contained in an unmalted grain. In this case, I plan to just use white rice...which is indeed unmalted.
Most cereal mash regimens I have seen are just a mini mash with some base malt, heated to different temps, then boiled to stop the conversion. Then you add it to your main mash while the conversion of the main mash happens.... that seems a little redundant to me.
I do need to research it a bit more, but that's part of the experiment.
I think the overnight soak to get the rice full hydrated and soft will help. I also think I may add the rice and the water to my strike water. So as the strike water heats, the rice will break down even more.
I'll perform a 90minute mash at 150F with the base malt. And hopefully that will get me to complete saccrafication. (I may need to get an iodine test to be sure).
Actually, what I'd be more worried about would be excess protein from the unmalted rice....
So maybe I should do a protein rest with the rice in the entire mash. Again, I would think that would consitute some of the action happening in the cereal mash too, no???
More thoughts?
I plan to use some hulls to help with sparging too.
Randy Mosher's book Radical Brewing has a pretty good section on brewing with adjuncts such as rice and unmalted wheat. Might want to check there for some insight. I have limited experience brewing with unmalted adjuncts but the Wit I did used a fair amount. I did use a cereal mash on that one and had great results. Dr. Scott of the Brewing Network covers it pretty well on the Jamil show's Wit episode but again they are talking about cereal mashes. From what I've done I've started with a protein rest and then used the cereal mash to raise the regular mash's temp up to sacchrification rest. Really don't know how well it would go without it. Guess there's only one way to find out. Good luck, keep us updated.
brewchez wrote:
It'll test to see how clean I can really brew.
(As the name implies, my in-laws are not big craft beer drinkers.)
Well now this is the thing. Are you doing this to replicate a Light / premium American Lager for the sake of brewing the BMC way? or brewing this to create a replicable profile?
I see using so much rice for the BMC big guys only to lighten the body and produce cheaper batches. The same could be had with a slightly lower mash temp and grain bill to adjust. The big boys not only lager, but also filter, so I think you may produce a similar taste profile, it may be very difficult without filtering to get that light colored brilliant clarity.
Now seeing that we do a lot of tasting with our eyes, if you want to produce a really clean beer, maybe targeting a munich helles, or even premium lager or CAP, but with a much lower adjunct rate for clarity. 45% rice is a freaking lot! Just brainstorming is all.
I didn't really think about trying to hit a BMC type beer on the head, but more so experiment with a high degree of adjunct, and try to produce something that was really light. Almost aggressively so.
But I had to slip a little munich in there just to be sure there was some sort of malted grain flavor presence there.
I would think an extended 30F lager should help drop most everything out. If not, I'll fine it with some sparkaloid or gelatin or something and more lagering. I think I can get it scary clear.
I appreciate the feedback.
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