Back to SearchPurple Hefeweizen
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Beer Style: Weizen/Weissbeir (Hefeweizen/Hefewissbier)
Recipe Type: partial mash
Yield: 3 gallons
Description:
Hefeweizen made from "Forbidden Black Rice" AKA Purple Rice.
Ingredients:
- Malt and grain bill:
- 2.5 lbs of purple rice (steeped at 180°F for 30 min)
- 2 lbs sorghum extract (@5 min to flameout)
- 1 lb rice syrup solids
- 1 lb blackberry honey (@5 min to flameout)
- 2 oz maltodextrin
- Hop schedule:
- 0.5 oz Liberty at 60 min
- 0.5 oz Liberty at 15 min
- 0.25 oz Cascade at 10 min
- 0.25 oz Cascade at flame-out
- 0.25 oz Liberty at flame-out
- Herbs:
- 1 tsp fresh ground coriander seed
- 1/4 tsp fresh ground long pepper berry
- Zest of 1/2 a lemon and 1/3 of a sweet orange
- SafBrew T-58 yeast
Additional Instructions
Primary Ferment: 7 days at 68 degreesSecondary Ferment: 7 days at 68 degrees
Beer Profile
Alcohol by Vol: 0.0%Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: partial mash
Yield: 3.0 Gallons
Procedure:
Purple rice, also known as "forbidden black rice" is one of my favorite grains. It's not very well-known and should NOT be mistaken for wild rice, which is also black. Wild rice is a very long grain with stiff toothsome texture and a nutty flavor; purple rice is a short grain sweet/sticky/glutinous rice (not *glutenous*, though!). It has a unique sweet almost fruity flavor unlike any other grain I've ever had, and I've been trying to figure out what to do with it for a while.