Specialty Rice/Malted Rice in Homebrewing

Ingredients
1

Just thinking out loud about a rice lager and it got me to thinking about specialty (craft?) rice types and use of malted rice in light lager beers (Rice Lagers - as they are sometimes referenced).  Does anyone have experience in either category for rice in homebrews?  Suggested approaches/favorite recipes?  Things to watch out for (stuck mashes, use of rice hulls, extended mash regimens).

Any insight would be helpful.  I am inspired by a local brewpub that had a selection of lagers recently on tap for a lager beer promotion that included a Rice Lager that was exceptional.  I haven’t had a chance to speak with the brewer to get his take on the style - he’s been busy opening a production facility down the street from the pub.

2

Never tried rice malt.
My curiosity has been aroused.

Would use one of these Rice Malts in a very low amount.
Since I don’t have a miller would do a few bursts with food processor/blender,
or stepping on rolling pin with rice in zip lock bag.

https://eckertmaltingandbrewing.com/malting/

Rice Malt Usage
Pale= 100%
Biscuit-4L = 5-80%
Biscuit-15L = 2-10%
Biscuit-18L = 2-10%
Amber = 1-20%
Dark = 1-5%
Gas Hog = 1-5%
Crystal = 3-15%

Above are 5lb bags (not milled). They also sell one and two pound bags.

Like the Nike commercial, “Just Do It”

Cheers

3

I tried this one a while back.  Made with black rice.

It was good, but I don’t recall the flavor being particularly unusual.