Wild Rice Ale - because I don't have a lagering chamber.

[Dynachrome]

I have a stockpile of wild rice that I've gotten for gifts. I've made stuffing with it. My family enjoys it.

That being said, we used to vacation up in Ely MN. There was a small micro that opened up on main street. The head brewer tried a wild rice brew and reportedly knocked it out of the park. His second attempt failed.

This story intrigued me. If it can be made into a great beer, one should document the process.

For starters, I'll just grab a bunch of links and read through them later.

https://www.homebrewtalk.com/showthread.php?t=112385

https://www.homebrewtalk.com/showthread.php?t=23425

https://www.homebrewtalk.com/showthread.php?t=381436&page=2

https://www.homebrewtalk.com/showthread.php?t=337071

https://www.homebrewtalk.com/showthread.php?p=7701048#post7701048

https://www.homebrewtalk.com/showthread.php?t=253114

...black rice adjunct: https://www.homebrewtalk.com/showthread.php?p=7701051#post7701051

https://www.homebrewtalk.com/showthread.php?t=52509

https://www.homebrewtalk.com/showthread.php?t=165489

Wow, I didn't expect to find that many threads.

 

[saltymirv]

I had a lot of luck using Jasmine rice at ~40% of the grain bill. I used this recipe as a template: http://www.brewingwithbriess.com/Recipes/beer/display/amaze-ake-me-japanese-pilsner

I changed it up a little bit, used 1/2 lb carapils and 1/2 lb acidulated. My mash pH ended up being 4.85 or so, the beer came out very crisp. I ran the dry rice through the mill first for greater surface area in the mash, then cooked it as described in the recipe. I did a single infusion at 150F and added the cooked rice after the grain was well mixed.

For the hops I used a combo of Motueka and Sorachi Ace, overall IBU was 21

I used WLP029 as the yeast because I had it and no lager strains at the time

I imagine you could do something similar, if you're looking for a light lager style