So I've played with adzuki bean and Bhutanese Red Rice

[goldy81]

I like to experiment with grains (or starch source) a lot.

However, I always do a mini-mash to see what the wort tastes like.

I was originally planning to make either a stout or nut brown ale with soybean. However, after realizing soybean is very high in oil (which could oxidize), I decided to play with Adzuki bean, which virtually has no fat.

Adzuki beans are used frequently in deserts and I was hoping to get that
rich flavor profile. However, when I did a mini-mash, I got this very vegetable flavor that simply wasn't very palatable.

As for Bhutanese Red Rice, it was interesting. When the mashing started, it had this purple hue, very much like Abita's Purple Haze. However, as time progressed, It 'returned' to pale golden color. Taste was interesting despite not being very nice.
It reminded me of carrot juice.

I kind of regret not fermenting the Red Bhutanese Red Rice. Although
the flavor profile wasn't what I was looking for, who knows what would have happened if I fermented it?

 

[velocity]

nice post. I have been thinking of toying with rice and there isn't much experimentation or content on the forums anywhere...