The tricky thing here is dealing w/ the rice in the mash. For this much, you need to do an adjunct mash and they never seem to behave themselves for me so I used this modified technique here. I used Randy Mosher’s adjunct mash technique in radical brewing. I will spare you the gory details but basically, you do a small mash w/ just the rice and a couple pounds of two-row in a pot then you add that to the rest of the grain in your mash tun. There’s a variety of techniques that work just as well w/ this being one of the most difficult.
In my experience, all you really have to do is cook the rice and add it right to the mash tun and hopefully the temp of the whole mess will end up somewhere around your protein rest temp. Then you just add hot water from there to get to a rest at a hundred and fifty degrees for conversion. Then you just sparge as per your routine.
Once you’re done w/ all that, it’s just like any ale. Bring it to a boil add the hops at ten minutes, chill, and add the yeast. I used to rehydrate my nottingham but now I just pitch it dry. It doesn’t seem to have any effect on the finished beer but it does add maybe a couple hours of lag time.
Primary for two weeks and secondary for at leat three. I have a hard time getting these adjunct beers to clear but be patient and it will.
