QUALITY CONTROL GELATINIZATION TEMPERATURE
The unusual malt gelatinization behaviour seen in recent years has severely affecting industrial brewing, causing batches that on paper should have identical specification to have sudden and unexplainable drops in wort quality, longer filtration times and unexpected attenuation. Inconsistent malt quality is forcing the brewer to shift from the current recipe-based static mashing to a dynamic raw material gelatinization property-based process requires the proper tools for decision making. A trial and error approach based on limited data may severely affect the daily brewhouse efficiency and resulting product quality.
CONTROL PEAK GELATINIZATION
Instantly identify challenging malt batches and batch-to-batch quality fluctuations in order to ensure continuous and optimal operation of the brewhouse.
When dealing with complicated malts, the higher gelatinization temperature of the starch can severely limit enzymatic hydrolysis during saccharification rest, producing off-spec wort that is difficult for the brewer to trouble-shoot. Adjusting mash temperatures to meet malt gelatinization requirements can lead to an inefficient trial-and-error approach based on little data or requires time-consuming laboratory methods.
TAKE QUALITY CONTROL INTO YOUR OWN HANDS WITH SIBA AND OVERCOME TROUBLESOME MALTS
SIBA automatically calculates the gelatinization profile directly during the brewing process, allowing the brewer to instantly act by adjusting the mashing temperature for the following batch. The brewer can now simply modify process temperature based on actionable data provided by SIBA and then monitor the impact in real-time, thereby avoiding prolonged brewhouse challenges.