FERMENTABILITY WITHIN SPECIFICATIONS
The fermentability of a given batch of wort is a function of grist composition, ingredient quality, brewing configuration (infusion/decoction etc.), mash schedule, and the use of endogenous enzymes. Controlling the mashing process to maximize extract formation while controlling fermentability is essential for brewers to guarantee that the wort is produced to specification.
Wort fermentability is measured in the brewing laboratory through forced fermentations of overpitched wort. This process is time consuming (24-48 hours), labor intensive, and can be subject to a number of user and systematic errors. This delay in data generation limits brewhouse and recipe optimization and daily QC, potentially resulting in several off-specification batches before issues can be addressed.
EQUIP YOUR BREWHOUSE WITH THE FERMENTABILITY PREDICTOS AS PART OF OUR ROBUST IN-LINE REAL-TIME PROCESS MONITORING SYSTEM SIBA AND YIELD THE BENEFITS OF LAB-FREE ATTENUATION CONTROL
The Fermentability Predictor offers brewers inline and automated quantification of the wort fermentability (apparent and real fermentability) at the end of each batch. Inline measurement of wort fermentability digitalizes daily QC for efficient brewhouse operation and batch-to-batch optimizations to be made while eliminating laboratory workload. Improvements in wort fermentability can be translated into greater product yields, time savings in the brewhouse, and/or increase in adjunct use.
A large part of improving mashing processes is about finding the right temperature saccharification rest to maximize extract formation via starch gelatinization and the enzyme activity. When the process temperature is correctly adjusted to maximize the interaction of these two parameters the RDF of the wort can be considerably improved, yielding in more alcohol after fermentation.
OPTIMIZE YOUR PROCESS TO IMPROVE WORT FERMENTABILITY
The SIBA outputs RDF/ADF data directly, helping the brewer to quickly tune the process temperature batch-to-batch to reliably improve the fermentability of the wort. Increases in RDF can be translated to savings in brewhouse capacity, production time, and recipe optimizations that ultimately improve operational flexibility and profit margins.