Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice

Rice has served as a vital brewing adjunct for centuries, offering an alternative starch source to barley malt. Limited knowledge still exists regarding the factors influencing extract yield from adjunct rice, including rice cultivar and processing parameters. Therefore, the extract yield of 74 rice cultivars were evaluated. Extract yield of rice was determined using standard methods on a lab-scale mashing system. Extract ranged from 86.8 to 104.1% w/w% dry basis and was closely linked to rice cultivar and processing decisions. Kernel size did not have an impact on extract yield. High yielding extract cultivars had a higher propensity to fracture into smaller particle sizes and lower amylose percentage. Identifying cultivars with higher extract yield can enhance brewhouse efficiency and reduce raw material requirements. Overall, this could result in substantial cost savings for brewers and value-added opportunities for rice farmers and rice millers.