Adjuncts - Rice

[neoanto]

Guys,

I'm planning on doing an american/japanese lager in the near future and am just doing some reading on adjuncts.
I understand that a cereal mash is required for certain adjuncts, rice in the case ill be doing.

I have a question though on the particulars of the cereal mash.
Once you have mashed the rice an its now a gelatinous liquid do you strain the rice and add the rice to the normal mash with the rest of the grain?
Or do you add the whole liquid to the mash tun and mash it all with the rest of the grain?

Cheers

[Bart]

Or do you add the whole liquid to the mash tun and mash it all with the rest of the grain?

That's what I would do.
The liquid contains starch, which will be later converted by diastatic enzymes (amylases) to sugars.
And sugar is good

[neoanto]

Cheers,
Makes sense to get as much fermentables in there as possible!

[Tom]

I don't think rice converts itself, so you'd need to add it with the base malt.

I've made a Tiger beer clone several times, and WISH I had some Rice or Oat hulls, but I just take the sparge/drain really slow!

Got a silver medal for my last effort.

[imark]

I always assume that the cereal mash is just to release the starches so that the subsequent mash enzymes can do their work. So make porridge and let the pale malt work it's magic

[Sorcerers Apprentice]

Normal practice is to add some wort to the cereal cooker when using rice. Take some wort from your mash, add your rice and heat. Without the wort you end up with rice pudding 

[oblivious]

I don't think rice converts itself, so you'd need to add it with the base malt.

Yep, it can't be malted