Abstract:
Beer manufacturers worldwide use adjuncts like
rice, wheat and sorghum to reduce the cost of production
replacing the starch source malt. In Sri Lankan context, rice can
be added as the adjunct. Optimization of mashing process in
order to obtain maximum sugar yield at a minimum cost is vitally
important for the profitability in beer industry. This research
investigates the effectiveness of mashing process at different ricemalt
ratios and temperatures, thus identifying the optimum
conditions for the mashing process when using rice as the
adjunct. According to the statistical model developed using
experimental data, up to 30.75% rice can be added as an adjunct
without adding enzymes externally, and the optimum mashing
temperature is 62 0C.
