Jas lager

1/4 tsp 10% acid per 5 gallon 5.0 ph
1 tsp calcium chloride 1/2 tsp gypsum at mash
should have 4.2 ph after fermentation if not reduce ph to 4.2.


Cereal mashing rice involves gelatinizing the starches in unmalted rice before adding it to the main mash for brewing. This step is crucial for using rice or other unmalted grains in beer production because they lack the enzymes needed to convert starches to sugars during the normal mash process.
Here's a breakdown of the cereal mashing process for rice:

1. Preparing the Cereal Mash:
   Grind the rice to a fine grist, and combine it with a small amount of malted barley (approximately 20% by weight).
   
2. Adding Water:
   Add hot water to the mixture to create a thin mash. The water temperature should be within the gelatinization range for rice, which is typically 154-171°F (68-77°C).
   
3. Gelatinization:
   Heat the mixture and stir gently to ensure the rice gelatinizes. Hold the temperature within the target range for 20 minutes, allowing the starches to absorb water and gelatinize.
   
4. Boiling (Optional):
   Some brewers choose to boil the mash for 20-30 minutes to further ensure starch absorption and gelatinization.
   
5. Adding to Main Mash:
   Once the cereal mash is complete, cool it down to your desired mash temperature (e.g., 149-154°F) and add it to your main mash along with the strike water.
   Alternative Methods:
   
   Decoction Addition:
   You can treat the cereal mash as a decoction addition to your main mash during a multi-step temperature mas