Digitalise your brewery for 24/7 process control
Specshell Inline Brewing Analyzer is a patented, fully automated inline tool that give the brewer a live insight into the mashing and cereal cooking process without the need for manual sample processing. The SIBA system is designed to perform optimally under industrial brewery conditions, where the core technology ensures robust stand-alone real-time process monitoring.
Ensuring optimal brewhouse performance on a daily basis is demanding, with limited process data available for optimization and only overdue reaction time. Connect SIBA for stand-alone brewing process insight and instant production control.
By installing SIBA on the mash tun or cereal cooker, the technology will provide the brewer meaningful information to have a not only greater management over the brewhouse, but also help overcome raw material variation and delivers more predictable fermentations.
Once connected to the vessel,
SIBA continuously measures each batch live for:
- Extract Formation (w/w%)
- Carbohydrate polymerization degree
- Glucose (w/w%)
- Maltose and Maltotriose (w/w%)
SIBA will also inform the brewer about:
Peak malt gelatinisation temperature, real-time enzymatic activity, fermentability prediction – RFD/ADF
Track, correct and get the most out of your malt.
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.
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.
Exogenous enzymes are often required in specific recipes, representing a significant added cost per batch. Choosing the correct supplier and enzyme product that gives you performance while providing the best value for money is difficult when data is limiting. SIBA has helped several customers quickly realize savings of up to 30% in enzymes costs by adjusting their processes and dosage with no effect on the final product.
REDUCE THE USE OF ENZYMES BY BOOSTING ENZYME PERFORMANCE
SIBA allows you to get straight answers by exposing the true enzyme performance directly in the mash tun – in real-time. Automatically assess and quantify real activity of the commercial enzymes directly in the process. This may allow for optimizing dosages and benchmark the enzymes used in the recipes.
The proportion of adjunct in a recipe greatly influences the extract formation rate and enzyme activity during the mashing process. This can lead brewers to be cautious in increasing adjunct ratio is it comes at the cost of brewhouse performance. SIBA has allowed brewers to increase the adjunct ratio by up to 15% in their recipes without compromising the RDF of the wort.
ACHIEVE SAVINGS IN THE GRAIN BILL BY OPTIMIZING ADJUNCT RATIO WITH NO NEGATIVE EFFECT ON QUALITY
SIBA offers comprehension real-time tracking of extract formation and enzyme activity during the mash. Optimize adjunct ratios is made easier by determining the optimal saccharification temperature for specific recipes, without affecting wort quality and fermentability. Brewers can now feel confident that they have the right data to make decisions relating for continuous recipe improvement.
Extract formation rates and enzyme activity are crucial to the mashing process, getting these values is currently not available to the brewer without extensive labor and laboratory work, which isn’t feasible to do over several batches or recipes. This information is critical to design time-optimized mash-schemes that can lead to tangible increases in production capacity. Real-time monitoring with SIBA increased brewhouse capacity by 25% at some of our clients.
INCREASE MASH TUN CAPACITY BY OPTIMIZING MASHING DURATION. GO DIGITAL WITH SIBA AND FORGET ABOUT THE IODINE-TEST
By connecting SIBA to the mash-tun the brewer can now follow extract formation and starch conversion automatically. Often brewers see their processes are unnecessarily long once inline process data is generated. Digital tracking of the enzyme activity will thereby giving a new insight to the saccharification process, enabling the brewer to eliminate
Digitalize your brewhouse and forget about lab tests.
SIBA 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 quality control 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.
SIBA data is directly related to RDF, otherwise obtained by the lab, to help the brewer tune the process temperature instantly and improve RDF of the wort, enabling fast reaction time and providing operational flexibility on a daily basis.
SIBA tracks the baseline for the targeted recipe. The temperature is then adjusted to optimize enzyme activity and gelatinization balance
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.