Expert: Alan Ward - 4/7/2004

Question
I wanted to use rice as an adjunct to a light ale, and being cheap (not wanting to buy rice flakes from my brew store) I decided to mash my own rice.  So, as an experiment, I cooked two cups of long grain white rice in one gallon of water until the rice was gelatinous.  I strained the liquid through a fine mesh bag, and used a hydrometer to measure the thick liquid.  To my surprise, it only registered 2% potential alcohol, or specific gravity about .012.  Why so low?  Because the processed rice yielded little fermentable sugar?  Is there another kind of rice that would give better results?  Would I be better off springing for the rice flakes?  Thanks, john w.

Answer
John,

I think you have two problems. No mash time and to little grain. I say I think because I have never done it the way you state.  Usually you pre-boil the rice because rice is so starchy.  Then you would mash the rice just as you would any other grain.  (if you want more alcohol content you could use brown rice.  It will give more yield.) Lets say 60 minutes at 150.  This will allow the sugar to mash out.  I think that if you had let the rice sit for a while you would have had a better yield.  The use of flaked rice would mean you could skip the boiling.

I would expect 1 pound of rice in one gallon of water to yield about a 1030 to 1032.  That would give you about 4 % alcohol.  So if you divide the grain out for the two cups used, you could be close.  I say maybe because I an not sure what a cup of rice weighs.   I would try it again but use a mash period to let the goodies out.

You have me wondering.  I may have to try this myself.  I hope  this has helped.  If not just let me know.

Happy Brewing
Alan