three and a half leg

This Biahoi is brewed used the Brew in a bag methode.
Fermentation was done on a Corneykeg with a floater inside for a clean poor from the top of the KEG.

Prior to the mashing we cooked 1kg of basmati rice in a 10L pan.
We cooked the rice for 30 min. So it would go beyond the stage of sticking all together. Afterwards we cooled the rice for 10 minutes so it would be closer to 67C

We ended up with 6L of water & rice mixture. So we needed to drop 2 liters of water before adding our malts & Rice, else it wouldn't have fit in the kettle.

Just after adding the malts and having a temperature of 67C we added the rice wile keep stirring.
After that we followed the Mashing as noted in the recipe.

To make this beer a little more interesting we did 2 things:

• We used 2 hops instead of 1 as shown in the first link.
  
• We used 2 kinds of yeast to make it a little more complex in taste.
  
  
  For this recipe we used the following links as input:
  
  http://yourshoutmate.blogspot.com/2012/02/batching-some-bia-hoi.html?m=1
  
  ^ This was the start of our recipe, using Saaz and 2 kinds of yeast.
  
  https://beerandbrewing.com/rice-and-easy-extract-brewing-for-maximum-crispness/
  
  ^ This website we used to get an idea of the ratio of the malts vs the rice.
  
  https://themoonbeam.co/the-ultimate-guide-to-rice-beer/
  
  ^ As shown in the link, we were very thankful for this guide. It gave us the idea to cook the rice prior to brewing.