In my continuing quest to clone Odell Myrcenary, I'm thinking of trying flaked rice to get that crisp finish that makes this beer so great. Does anybody have experience with flaked rice in a beer or have an idea of what percentage of the grist bill I should be using? I've tried adding corn sugar to the boil and got more of a thin body than the crispness that I was after.
I've had good flaked rice...and bad flaked rice. My recommendation even know I haven't tried it yet is minute rice mixed with rice hulls. Flaked rice is one of those adjuncts that sits in a corner (at least in my LHBS) and gets quite stale. I'd order from someone who has a good turnover on flaked rice (can't think of one) or use some minute rice with the hulls to keep your lautering media respectable. The worst stuck sparge I ever had was flaked rice...but other times it has been no problem at all. If it smells bad dry...don't use it. : ) ...trust me.
Thankfully, I have never used more than 10% or so. Dilution is sometimes the solution...I hope...Orange Creamsicle is currently lagering. My wife will probably drink most of it anyway...if it doesn't totally suck. You might try mashing higher if beers with sugar are tasting thin and add the rice to your regular grain bill instead of replacing some with the rice...especially if you want something 9+%ABV Cheers
