Brown Rice Syrup is basically made by boiling brown rice or brown rice flour to get as much starch out as possible, then an enzyme is added to convert the starch to sugar and the whole thing is reduced to get it to the right consistency. Commonly the enzyme comes from sprouted barley, which is a no-no for any GFer, but gluten free versions can be purchased that are made from a fungal enzyme.
|Brown rice syrup is on the left.|
|From the boiling pot to carboy.|
Ye Old Confused Brown Ale
Here’s the final recipe, I’ll follow up with some tasting notes before the end of the year.
0.45kg Roasted Buckwheat – Steeped for 30 minutes @ 70°C
0.45kg Roasted Flaked Millet – Steeped for 30 minutes @ 70°C
1.8kg Brown Rice Syrup – Added 60 min remaining in boil
0.25kg Black Strap Molasses – Added at 20 min remaining in boil
0.25kg Maple Syrup, Grade C – Added at 20 min remaining in boil
10g Fuggles (4,98% AA) – Added at 60 minutes remaining in boil
15g East Kent Goldings (6.00% AA) – Added at 15 minutes remaining in boil
5g Irish Moss for clarifying – Added at 10 minutes remaining in boil
100g Malto-Dextrin for body – Added at 10 minutes remaining in boil
|After roasting the grains.|
The grains were roasted to a nice brown colour with a little water added to the pan. This is probably what gave me the most trouble through this whole process. I didn’t want to burn anything so I went really slowly, with low heat and it took almost 6 hours to reach a colour I deemed good enough, though it might have been because it was 1am and I had to go to work in the morning. Next time, I’ll use a higher heat to get less time and no water in the flaked millet; it just becomes a sticky paste that is a pain to work with.
|Before nearly bursting open.|
Another fun little lesson I learned is that the roasted grains soak up water like a sponge. I think it was mostly the flaked millet, but good Lord the muslin bag nearly popped and I lost almost 2.5L of water from the brew kettle.
All in all this was a fun experience. Nothing disastrous happened (yet) so I think I’ll keep the hobby going. I think I’ll plan on a Chocolate Oatmeal Stout next, Mrs. Thirsty loves chocolate and that should make the house smell like chocolate for a day or three.
Photos courtesy of Mrs. Thirsty