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The production of rice malt can be used as an ingredient in gluten-free foodstuffs especially for
brewing purpose. Rice used as adjunct is limited because the relative lower soluble nitrogen
compare with that of barely will dilute total nitrogenous substances in wort and beer. In this
research, we focus on investigation the rice varieties for rice malt production; the appropriate ratio
of barley malt and rice malt during wort production; ratio of malt/water, temperature, pH, time
during wort production. Our results show that rice variety OM 4884, 50% barley malt: 50% rice
malt; malt/water 1:4. Proteinazation is optimized at temperature 47-50 oC, pH 5.2-5.5 in 30 minutes.
During saccharization, β – amylase is optimized at 63 – 65 oC, pH 5.4 – 5.5 in 30 minutes. And α –
amylase is operated at 69 – 73 oC, pH 5.3 – 5.7 in 30 minutes.
Keywords: Rice malt, wort production, proteinazation, saccharization