Black Rice

[beermonger310]

Anybody know how I could use Asian sticky black rice in a beer recipe? It's mainly used in desserts in Asia and is one of my favorite types of rice. I saw it on the shelf of my local Asian supermart and thought "why not brew with this?" Specifically, it's Kotashima brand Sticky Black Rice. I know Yimpu makes a Black Rice Ale, but it's gotten pretty horrible reviews online. Anybody ever try brewing with this stuff? Thanks a million.

 

[Revvy]

Isn't black rice made with squid ink to get the color? I don't know if it would leech and what that would taste like....

I don't think you'll find much info, according to the similar threads box below, the only other time someone asked over a year ago, it got one response.

https://www.homebrewtalk.com/f12/chinese-black-purple-rice-68162/

My advice would be to do a 1 to 2.5 gallon test batch, and if you like it then scale it up, It would be interesting...

 

[Picobrew]

The color is natural, as far as I know. I have a bag in my cupboard here.

According to the wiki:

Black rice is one of several black-colored heirloom plants producing rice variants such as Indonesian Black Rice, forbidden rice, or wild rice. High in nutritional value, forbidden rice is rich in iron. Unlike other black rice from Asia, it is not glutinous or rough. This grain is high in fiber and has a deep, nutty taste. Black forbidden rice is a deep black color and turns deep purple when cooked. Its dark purple color is primarily due to its high anthocyanin content [1] [2]. It has a relatively high mineral content (including iron) and, like most rice, supplies several important amino acids.
In China, noodles made from black rice have recently begun being produced. At least one United States bread company has also begun producing "Chinese Black Rice" bread. It shares the deep tyrian color of cooked black rice.

I think you could use it as an adjunct. It might get kind of sticky in a mash. If you are just looking for color and flavor, you could just steep it in some water and see how that tastes. Either mash it separately or just to a steep.

 

[Killinger]

http://en.wikipedia.org/wiki/Black_rice

 

[beermonger310]

Yeah, I thought it would be kinda interesting to see if it imparted its color and nutty taste to maybe a normally lighter colored ale. Purple beer would be kinda cool.

 

[Lcasanova]

I've used roasted wild rice in my gluten free brews...no idea if they are the same but I'll be looking out for black rice