Hey folks,
I was brewing an amber a couple days ago (Thanks Pres Ford for the day off) and my dad suggested I try a stout, but something different than a common stout, such as an oatmeal stout. So we thought about utilizing wild rice for a nutty flavor would be a good stout.
Just preliminary at this point, but any suggestions on how to use wild rice in an extract brew? I have read about cooking it for 45 minutes and adding the cooked rice to the specialty grain bag for steeping. Am I off on this?
Basically my plan thus far is a base of light malt dry extract to get a high OG and specialty grains to get the color and mouth feel. The wild rice would be primarily for aroma and flavor.
Any suggestions would be welcome.
Thanks!
