DEVELOPMENT AND USE OF A METHOD FOR DETERMINATION OF MALT FERMENTABILITY
Open Access
- 12 November 1981
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 87 (6) , 352-355
- https://doi.org/10.1002/j.2050-0416.1981.tb04049.x
Abstract
A method for the determination of the fermentability of unboiled, filtered, malt Hot Water Extracts has been developed. The wort is fermented under carefully controlled conditions, using fresh distillers' yeast. Knowledge of a malt's extract and fermentability allows calculation of its fermentable extract content, which allows spirit yield prediction, and the method is in use as a basis for Malt Purchase Specifications.Keywords
This publication has 3 references indexed in Scilit:
- THE INSTITUTE OF BREWING ANALYSIS COMMITTEE REVISED METHODS OF EXTRACT DETERMINATIONJournal of the Institute of Brewing, 1979
- SOME ASPECTS OF THE IMPACT OF BREWING SCIENCE ON SCOTCH MALT WHISKY PRODUCTIONJournal of the Institute of Brewing, 1976
- RECOMMENDED METHODS OF ANALYSISJournal of the Institute of Brewing, 1971