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.