Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
Bernardo P. Guimaraes,
Florian Schrickel,
Nils Rettberg
et al.
Abstract:Nineteen globally diverse rice cultivars were analyzed for various chemical parameters important to malting, including germination energy, protein, apparent amylose content, and gelatinization temperatures (GT). The rice cultivars were then malted, and congress mashes were produced. Several parameters important to brewing were then assessed in the malts and worts (i.e., extract, soluble protein, free amino nitrogen (FAN), GT, etc.). The rice malts produced were saccharified to varying degrees, had high limit d… Show more
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