Brewing with Rice Hulls - NEIPA Brewday
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- Опубліковано 11 лют 2020
- We attempt to add more oats to our NEIPA, but in order to do that, we need to use rice hulls. Rice hulls act as a husk that breaks up the oatmeal during the mash. This allows for water to flow through the oats and not just around it. This helps with efficiency of your mash and reduce the possibility of a stuck mash.
Links:
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Add 2-5% directly to the mash before lautering
Particularly effective when brewing high gravity beers with a big grist
Helps to keep grains flowing when lautering the mash
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I've started to use rice hulls for EVERY brew, not just brews with flaked grain. My efficiency has vastly improved!
i'm so glad y'all are still posting! your vids are super relatable, helpful, and well made. keep it up, can't wait for y'all to blow up.
Thanks for another brew day video.
I wish I could be that organized lmao. seemed like a good brew day ..Cheers!!
great video!
Boiler Up !
I always use rice hulls because I need fast recirculation during mash. Cheers
If you wash your grain over your pot you can get all your sugar instead of putting more water in the mash ton or let your mash ton drain all the way then wash the grain in your mash ton to your pot
Like the Boilermakers sweatshirt! You in Indiana?
Yup! Westfield and La porte
@@MoskiHomebrew Im in Fowler. Just getting into distilling. Doing a run right now as a matter of fact. off grain, 70 corn 20 malted barley, 10 malted rye, 1.5 lbs sugar per gallon. Brewing grains are expensive online! Where do you buy you grains? Maltsters in Lebanon?
You posted a final product NEIPA on your instagram recently, is this the recipe? It had a very pale color that i am going for and looked great.
We've done a lot of NEIPAs 😂. If your looking for a pale color just stick to 2 row or switch it up even lighter to pilsner malt as your base. Typically we don't add much else to it other than the oats/wheat.
@@MoskiHomebrew Ah yeah i've thought about doing pilsner instead as well, thanks for the suggestion! Do you crash these beers before you keg them? Thanks ahead of time, enjoy your videos!
If you want to keep the hazy-ness no need to crash. They will naturally clear up in the keg either way though.
Water chemistry has a big impact on your soft mouthfeel. Whats your Chloride to Sulfate ratio? Usually 2-1 or 3-1 is industry standard on the hazies.
Typically 3-1. But I still believe there's more to it than just that. Pretty sure it's a combination of things.
Good show. How'd it turn out -- taste, mouthfeel and head retention?
Turned out good, it seemed to clear up in the keg after sitting a few weeks though. Not sure for the reason of that...
any substitute for rice hulls or oat husks? Pistachio nut shells? :D
spent grain from another mash?
Step by step gosé?
Haven't fully ventured into the sour game yet. When we do, we will make a video on it for sure! 🍻
Moski Homebrew lol same here but my goal is to do a gose this summer. Someone said just us lactic acid to drop ph. But if it’s that easy why is there those bacteria yeast?? I’m just looking for a good video that breaks stuff down. And on a non electric system
I'll look into doing a quick sour maybe this spring 👌🍻
@@Frank-the-Tank-13 Mash as normal. Boil quick and then chill to 90-100. Add Swanson probiotic at 1 tablet per gallon. Hold temp for 24-48 hours tasting along the way. This lowers the pH. Then boil and brew as normal. Wort is sour and no risk of contamination.
Jordan Williams ok so what are those sour yeast things for?? Like sour patch. Is it basically the same and or how about just lowering the ph with lactic acid??