High gravity brewing using low gel point rice adjuncts
AssigneeAnheuser-Busch, Incorporated
InventorsMarcella C. Stubits, James Teng, Barrett L. Scallet
Life of this patent
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Abstract
Beer brewed from malted barley and having a rice adjunct can be produced at higher gravity cold wort concentrations without excessive viscosity build-up by using low gel point rice.
Claims5
In a method of brewing beer wherein wort is produced from a mash consisting essentially of water, malt, and a substantial amount of rice as an adjunct, and the malt is present in a greater amount than the rice, the improvement comprising using as said rice, strains of rice having a gel point of 70.degree. C. or less, and using increased amounts of malt and rice in direct proportions in the mash to obtain a wort having a cold wort concentration of 16.degree. Balling or higher to produce a high gravity beer, said cold wort concentration of 16.degree. Balling or higher resulting solely from the increased amounts of malt and rice in the mash.
Dependencies are inferred from the claim text.