Red Rice Lager

[BeerCat]

OG 1044
FG 1012
ABV 4.20%
30 IBU
SRM 11

Batch size 30l
boil size 38l
21l mash
21l sparge

5kg red X
200g cara red
1kg flaked rice

30g perle 7%AA FWH
30g saaz 4.7%AA @10
50g saaz 4.7%AA @0
protofloc/irish moss @15
2.5g wyeast beer nutrient @15

mash at 65c
mashout at 75c
ferment with MJ bohemian yeast (3 packs) at 10c for 2 weeks, raise to 20c for a week
crash to 0c for 3 days, add finings and leave another 4 days at 0c before kegging. Force carb and drink (it should be crystal clear by then) or lager for a few weeks if you can wait.

Water is reverse osmosis 0.1g of calcium chloride and 0.1g of gypsum per litre mash and sparge.
I forgot to adjust the alkalinity for the colour of the beer but it still came out very nice. Next time i might try it around 30 ppm.

Note. I don't open the fermenter to check on the beer until i add the finings. I am sure you can improve on this fermentation schedule but it works reliably for me so i don't attempt to rush it or peek at the beer.

You could drop the cara red if you want a drier beer or and mash lower. I am not a fan of sweet beers and this only has a hint of crystal but it works well with the rice and makes it very drinkable malt driven beer.

 

[Sadfield]

Ahh, you tricked me. I was expecting a Lager made with Red Rice.

Sounds nice though.

Does the Red X impart any other flavours compared to Pale malt?

 

[-Bezza-]

I was expecting a Lager made with Red Rice

Me too. I thought someone had been down to Camargue (https://en.wikipedia.org/wiki/Camargue_red_rice) and got a bit carried away.

Funny this should be posted as I was thinking only yesterday that a red rice lager might be an interesting one. It then led to me wondering what it would be like to add skittles to a brew.

Good luck with it @BeerCat ! Would like to see a picture of this when it's done.

 

[BeerCat]

This beer is about 6/7 weeks old. Clear and kegged 2 or 3 weeks ago. I wouldn't say the flavour has changed much over that time.

 

[BeerCat]

@Sadfield A somewhat misleading title. :) I would say the red x adds a lot to the flavour. More than vienna but i wanted more when i did 100%. That beer probably got oxidised as i left the lid off accidentally. I thought it could be a little crisper with some caramel flavours. I added the cara red to see if i could add some colour back to it after lightening it with rice. Next time i might swap it for biscuit malt. Going to buy a sack of red x and try some other recipes.
@-Bezza- Cheers, i might add more rice next time as well. Would also be a good base for a hoppy beer. :)