Yeah, I added that "common" to hedge my bets. I didn't want a reply of "What are you talking about? Adding x is standard practice when making a Lilliputian pale ale.""More common" implies that someone has already done it at least once.
My guess as to why nobody does this is that it would also bring other compounds, with unknown and/or suspected/known undesirable consequences. Clorophyll anyone? Yum!
BTW, there are other well tested ingredients (e.g. oats, or pretty much any unmalted grain) that can be used to enhance mouthfeel, even in a highly attenuated beer. And, some very highly attenuative yeast strains, such as saison strains, produce significant amounts of glycosides, making a mouthfeel that belies the dryness of the beer.
As for other compounds, that's why I mentioned mallow. The roots of one bog-loving species were traditionally used to make a well-known treat and are reported to have only a mild and pleasant earthy flavour.
In regard to using oats and such, I had the idea because I'm wanting to use 100% rice to brew an ale.
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