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- Title
Brewing with Rice Malt -- A Gluten-free Alternative.
- Authors
E. L. M. Ceppi; O. V. Brenna
- Abstract
The preparation of beer-like beverages with rice malt as the only raw material is reported. Several tests were performed on a laboratory scale and in a 25 L-capacity pilot plant. Both the decoction and the infusion procedure were tested; malt and water were mixed in a ratio 1:3.5 for both methods and the mash was brewed without adding exogenous enzymes. The obtained worts were fermented using bottom fermenting yeasts, while "beers" were re-fermented utilizing top fermenting yeasts and adding either sterile wort or sugar. A maximum ethanol of 4.5% vol. was obtained after the primary fermentation from an initial wort with an original gravity of 11.8°Plato. All parameters of the beer were found to be acceptable using a standard beer analysis. Owing to a suitable hop addition, an aroma very similar to that of a normal beer was obtained.
- Subjects
RICE beer; BEER flavor &; odor; MALT; YEAST; HOPS; GLUTEN-free foods
- Publication
Journal of the Institute of Brewing, 2010, Vol 116, Issue 3, p275
- ISSN
0046-9750
- Publication type
Article
- DOI
10.1002/j.2050-0416.2010.tb00431.x