Increasing mash tun capacity by shortening of recipe durations, with no negative effect.
Case example – extra capacity of +0.4M hL/year (2M hL brewery).
Analyze your mashing process and optimize it to get out the most of your enzymes and reduce dosages.
Test enzyme brands and dosages in place, and figure out the best outcome to your brewery.
Malt gelatinization highly varies depending on the type, quality, seasonal fluctuations and even batch heterogeneity, causing changes in final wort parameters. Routinely use of the SIBA technology in several industrial breweries has shown huge potential in adjusting the mashing temperature scheme to meet malt gelatinization properties
By monitoring the mashing performance SIBA have helped to increase the adjunct ratio in the main brand at a brewery with no negative effect to the quality. The case showed annual saving of € 450.000 (1M hL brewery)
SIBA has warned brewers in Europe about trouble malts and raw material quality fluctuations, e.g. caused by draught stress. As a QC tool, SIBA ensures that the brewery continuously operates optimal.
The mashing process is all about finding the right temperature balance for extract formation due to starch gelatinization and the enzyme activity happening during saccharification rest. Malt and process fluctuations will highly influence the RDF of your wort challenging the daily process of brewing.