Do you cook the flaked rice before mashing?Interestingly (?) the original design brief I came up with was to brew as dry and as pale and as subtly nuanced flavoured beer as I could and I too considered the use of the Glucoamylase enzyme to achieve this. In the end I didn't bother.
The brew was part of a challenge we did in our local club where we selected an unusual hop from part of Charles Faram's development range and the only stipulation was that folks could brew whatever style they wanted, but it had to exclusively use the chosen hop.
The hop that was settled on was Godiva, a mid AA% hop (that could be used for bittering and flavouring at the will of the individual brewer) with flavour characteristics of white grape, gooseberry and some spice and tangerine. Because these were fairly subtle characteristics I felt that a dry crisp pale lager would be best to showcase the hops.
My recipe was quite simple and I'm happy to share...
Grain bill: 75% Pilsner Malt, 25% Flaked Rice - mashed at 64 degrees for 80 minutes
In the boil I did not use a traditional bittering stage....all hop additions were in the last 15 minutes...
15g of Godiva (6.7%AA) at 15mins; 21g @ 10mins; 30g @ 5 mins; 25g whirlpooled at 80 degrees for 20 mins and then 20g dry hopped for 4 days.
Fermentation was handled by Saflager 34/70 at 10 degrees for 10 days before raising the temp to 15 degrees for 5 days before cold crashing. I then racked to 2ndary and stored at about 2 degrees for 3 weeks before bottling. Normally I might lager for longer but due to the expected delicate nature of the flavours I expected it to be best consumed very young and fresh so didnt want the beer lingering long in 2ndary....just enough time for it to drop clear. Looking for a spritzy carbonated sort of mouthfeel I batch primed with Dextrose at a rate of 7.4g/Litre.
OG was 1.046 (expected 1.043 but I got a higher than expected mash efficiency) and the FG was 1.007....so quite dry enough that my decision to not use the Amylase enzyme was justified. Bitterness was calculated at 20 IBU with a colour of 5 EBC....it was beautifully pale (and crystal clear!!)
I am hoping to squeeze in a rebrew of this in 2022 and would use the Godiva again but perhaps might mix it up with a small amount of Sorachi Ace just for a tad more flavour complexity. I would still do all of the hop additions as "late additions"...I have found this an extremely successful way of extracting ultra clean bitterness from hops whilst allowing subtle flavouring notes to shine through.