Rice Beer

This beer was the most popular on tap at our Harvest Fair last weekend!


10 gallon batch.

12 lbs 2 row pale malt.
6 lbs white rice.  (two 3lb bags from a grocery)
2 lbs whole kernel frozen sweet corn.  (froma grocery again)
1 lb rice hulls
2 oz 4.5% Alpha Haullertauer hops. 
  1 oz 60 minutes
  .5 oz 30 minutes
  .5 oz 5 minutes

Wyeast German Ale.  (about 1 inch in the bottom of a gallon jug.  10 days
of growth with a pint or two added every 2-3 days.)

I put about 2 gallons of water in a 20 quart canner (enamel on steel) and
added the rice and corn.  Brought that to a boil.  Covered it an let it
cool and get sticky.

I used Whole Kernel corn from the frozen food section at a local grocery.
The one thing different I would do, is to squish them more before mashing
them.

I started heating mash water   (this is from memory, since I don't have my
notes in front of me.)  I raised the mash water to about 135 degrees F.  I
added the 2 row malt and the temperature was around 125 or so.  I added the
rice/corn mixture in big spoonfuls.  Between the spoonfuls, I added a small
handful of rice hulls.  I continued this alternating untill the stuff was
all in there.

I turned on the mash recirculation pump, and found the temperature to be
around 140!  I didn't let the rice/corn cool enough.  I got it cooled down
to 129, and let it stay there for 20 minutes.

I brought the heat up to 150 to 155 for the next 2 hours.  I do not trust
the iodine test, so I figured 2 hours would be enough.  I kept the
recuriculation pump on the whole time.

I then heated to 170 degrees, and sparged with 180 degree water.  (by the
time the water gets into the mash tun, it cools a bit)

I followed the hop schedule, and cooled with an immersion chiller.  I drew
the wort into a 10 gallon primary.  I saved 1 extra gallon of wort in the
fridge since the primary is only 10 gallons, and needs some blow off
room.  I fermented at 65 degrees for 3 or 4 days.  I racked into two
secondaries.  I added the 1 gallon into one of the secondayries, and filled
the other up with fermented wort/beer only.

I fermented this for about 2 weeks at 65 degrees.  I then kegged.  I ran
this through a .5 micron filter, but it did not need it!  I force
carbonated, and served.  IT was great the first two weeks.  The rice and
corn have become more prevelent over the  last month though.  It is gone
now.

I don't recommend keeping this stuff around for more than a month.  It does
not age very well.  But, it is the most popular beer I have made for my non
homebrew friends.

I would let the rice cool more, and crush the corn more next time, if there
is a next time!  MAybve for deer hunting season.  Those guys just don't
know what a good beer really is.  I keep trying to educate them though.

(Follow-up)
I did make it again.  And will continue to make it.  I have dropped the
corn, but may bring it back in a future batch.  I did not feel it was
doing anything for the flavor, and the rice alone had plenty of starch.
This ber is VERY popular.  When I make it, I run out of it first.  I and
my wife do not drink very much, but friends, neighbors, and reletives
drink it first when given a choice.