Comparison of the impact on the performance of small‐scale mashing with different proportions of unmalted barley, Ondea Pro®, malt and rice. Issue 2 (27th April 2016)

• Record Type: Journal Article
• Authors: Cooper, C. M.; Evans, D. E.; Yousif, A.; Metz, N.; Koutoulis, A.
• Is Part Of: Journal of the Institute of Brewing. Volume 122:Issue 2(2016)
• Page Start: 218
• Page End: 227
• Publication Date: 2016-04-27
• Subjects: Beer -- barley -- Ondea Pro® -- malt -- rice adjunct -- wort quality -- mashing; Brewing -- Periodicals; 663.305
• DOI: 10.1002/jib.325
• Languages: English
• ISSNs: 0046-9750

Abstract

Abstract : The impact of using different combinations of unmalted barley, Ondea Pro® and barley malt in conjunction with a 35% rice adjunct on mashing performance was examined in a series of small scale mashing trials. The objective was to identify the potential optimal levels and boundaries for the mashing combinations of barley, Ondea Pro®, malt and 35% rice (BOMR) that might apply in commercial brewing. Barley and malt samples used for the trials were selected from a range of Australian commercial barley and malt samples following evaluation by small‐scale mashing. This investigation builds on previous studies in order to adapt the technology to brewing styles common in Asia, where the use of high levels of rice adjunct is common. Mashing with the rice adjunct, combined with differing proportions of barley, Ondea Pro® and malt, resulted in higher extract levels than were observed for reference mashing, using either 100% malt reference or 100% barley reference and Ondea Pro® enzymes. Synergistic mashing effects between barley, Ondea Pro® and malt were observed for mash quality and efficiency parameters, particularly wort fermentability. The optimum levels of barley in the grist (with the relative level of Ondea Pro®) were assessed to be in the range 45–55% when paired with 10–20% malt and 35% rice. When the proportion of malt was reduced below 10% of the grist, substantial reductions in wort quality were observed for wort quality parameters including extract, lautering, fermentability, free amino nitrogen and haze. Extension of this new approach to brewing with rice adjuncts will benefit from further research into barley varietal selection in order to better meet brewer's quality requirements for the finished beer. Copyright © 2016 The Institute of Brewing & Distilling