Minute Rice for a Cream Ale

I have not used it but a quick google search shows a couple discussions stating that minute rice should be fine to just toss in the mash with the rest of the grains. As I said, I personally have not used it so I am not speaking from experience here.

 

I expect color contribution to be pretty minimal.

 

I've never used rice in beer at all, but when cooking brown rice, the water just gets cloudy/white. I doubt it'll affect the color of your beer much, if at all.

 

I'd be worried that the rice isn't gelatinized and that a cereal mash would be needed. I haven't done any research on this or the gelatinization temp of rice. Anyone? I agree that color contribution would be minimal. I like most ofmy light beers to have a bit of a copper hue to them anyway.

 

It's minute rice. Isn't that pre-cooked?

 

I assuming the same goes for quick grits?

 

Confirmed by google. Quick grits are pre-steamed then dehydrated. Minute rice also confirmed.

 

Thank goodness for google. Thank you for doing the leg work.