Exposing Malt Quality through In-line Gelatinization Temperature

The recent unusual malt gelatinization behavior is severely affecting industrial brewing, causing batches that on paper should have identical specification to have sudden and unexplainable drops in wort quality, affecting attenuation and even causing filtration issues. 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. With no proper tools for decision making, the trial and error methodology may severely affect the daily brewhouse efficiency.

Control Peak Gelatinization

Instantly notice about challenging malt batches and quality fluctuations in order to act and ensure continuous optimal operation of the brewhouse.


When dealing with complicated malts, the higher gelatinization temperature of the starch severely affects enzymatic hydrolysis during saccharification rest, causing trouble for the brewer. It is going to be up to the brewer’s skills to correctly adjust the process temperature to meet malt gelatinization requirements, but it is complicated to achieve this in a process without inline monitoring, as actionable data is very limited.


Take Quality Control into your own hands with SIBA and overcome troublesome malts.


SIBA automatically calculates the gelatinization profile directly from the brewing process, allowing the brewer to instantly act by adjusting the mashing temperature. The brewer can now simply modify process temperature based on actionable data provided by SIBA, thereby avoiding prolonged brewhouse challenges.