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

Brewing with rice malt : A gluten-free alternative / E.L.M. Ceppi, O.V. Brenna. - In: JOURNAL OF THE INSTITUTE OF BREWING. - ISSN 0046-9750. - 116:3(2010), pp. 275-279. [10.1002/j.2050-0416.2010.tb00431.x]

Brewing with rice malt : A gluten-free alternative

E.L.M. Ceppi;O.V. Brenna
2010

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
Beer; Decoction; Fermentation; Infusion; Rice malt
Settore AGR/15 - Scienze e Tecnologie Alimentari
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/151364
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