Crono
ActiveOryza sativa L. · Rice
Almo S.p.A.
IT
6 records
Cultivation
Brewing quality of rice
Oryza sativa L.
Rice is used in brewing as an adjunct requiring co-mashing with barley or wheat malt for enzymatic starch hydrolysis.
In the reference 3 varieties crop Rice, where this is mentioned in the description.
The technological role of rice in brewing is to provide a source of high-quality fermentable sugars in the absence of its own diastatic power. The use of rice adjuncts reduces the concentration of proteins and tannins in the wort, which contributes to a lighter beer with a dry profile and high drinkability.
Due to the high gelatinization temperature of rice starch, processing technology requires pre-treatment of the raw material before adding it to the mash. Although rice breeding is primarily focused on food purposes, research shows the potential of long-grain and pigmented varieties to shape the specific organoleptic properties of the final product.
Unlike food quality standards, the level of chalkiness or mealy endosperm in the grain is not a critical factor for the brewing use of rice. In current practice, specialized rice varieties for brewing are practically non-existent; therefore, raw material requirements are determined mainly by the technological specifics of the particular production process.
General information about the subject — on the page Malting quality.
Varieties of Rice mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.