Brewing with adjuncts

This would be a good start for research:

http://byo.com/porter/item/94-adjuncts-explained

I've not brewed with flaked corn or rice...so I'm not much help outside of the link.

 

Invest in some rice hulls. It is a cheap way to prevent a stuck runoff.

 

at 50% adjunct would that just be an ale version of a dark american lager? Definitely rice hulls to prevent any stuck run-offs.

 

“I'm trying to make a beer that's 50% cheap adjuncts, but doesn't taste like it.” At the risk of sounding like a wise guy, my advice would be not to brew with 50% adjuncts if you desire for the beer to not taste like it has a lot of adjuncts.

To your specific questions:

“I need to know what kind of temperatures I should mash and sparge at..” You should mash and sparge at regular temperatures; mash anywhere between 150-158 degrees F depending on how fermentable you want your wort to be. A fermentable wort will result from mashing in the lower end of the range and a less fermentable wort at the higher end of the range.

“I need to figure out my grain bill”. You need base malts which have high diastatic power since the flaked corn/rice does not have any diastatic power. An example of a base malt which has high diastatic power is North American 6-row malt.

“Any advice would be very helpful.” Adding some rice hulls could help your sparge go smoothly.

Cheers!

 

For a stout I would be more inclined to use adjuncts like flaked oats, flaked barley, flaked wheat, and maybe a little sugar.

BTW, it doesn't get any cheaper than flaked oats or wheat from what I've seen at the grocery store (unless you like lautering polenta ).

 

I did a 2% ABV beer that was rye, wheat and Vienna in equal parts. It was OK, though the rye and wheat didn't provide the body I was hoping for . . .

 

Since flaked grains (corn, rice, oats, wheat) have zero diastatic power it might be a good idea to keep your total of all the flaked grains to be 50% or less of the overall grain bill. You want to make sure that your mash totally converts.

Cheers!

 

Sounds like an interesting experiment; looking forward to reading about the results.

I have only used small amounts of flaked grains in my beers, but I wonder if there's a difference in water absorption rates when compared to regular barley malts? Just a thought.

 

I've brewed with flaked corn and flaked rice. Once with each. With the corn it lends a great flavor to a cream ale or Kolsch. With flaked rice, just think Budewiser--in a good way, I guess.

 

It's not the corn or rice that's a problem...it's the % you are suggesting...some very good beers are made with adjuncts, but not in those amounts...good luck...worth a try (for someone other than myself )

 

I tried to 'plant a seed' with my post of:
“I'm trying to make a beer that's 50% cheap adjuncts, but doesn't taste like it.” At the risk of sounding like a wise guy, my advice would be not to brew with 50% adjuncts if you desire for the beer to not taste like it has a lot of adjuncts.

It seems to me that the OP is hell bent on brewing with a shit load of adjuncts which is a mystery to me.

Cheers!

 

I love it when Jack cusses.