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I steeped with long grain white rice?

I am an extract brewer.
I steeped 1lb of white rice at 155F for 1/2 hour. I just poured it directly from the bag into my mesh steeping bag. It was still kinda hard when I took it out.
I finished brewing and the beer apears to be fermenting just fine, but…

Did I use the rice correctly? I have done a few searches and it seems like I should have cooked it first?
Can anyone tell me if what I did is going to be OK?

uuuuummmmm, what was the rest of the recipe?

cheers

I was making a Tsung-Tao Clone. So it is just a light lager.

I think the rice you used needs to be gelatinized first then mashed with pale malt to convert the rice starch to fermentable sugar.

That is what I was afraid I would hear.
So basically it is not going to add anything to the beer?

[quote=“pryorkt”]That is what I was afraid I would hear.
So basically it is not going to add anything to the beer?[/quote]

It may add some starch haze (though maybe not too much since the rice wasn’t cooked first).
Other than the potential clarity issue, it will probably not add anything, but by the same token, taste-wise it may do no harm.

Yes, you need to cook the rice 1st. Just keep adding water to it. Before going to bed, top the pot off with 1-2 inches of additional water on top of the rice and let it sit.

The next day add a pound of 2row and heat the water. Then strain. If you have a stick blender you could run that through the rice before adding the grain.

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