Digitalise your brewery for 24/7 process control
Specshell In-line Brewing Analyzer is a patented, fully automated in-line 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 fermentation.
Once connected to the vessel,
SIBA continuously measures each batch live for:
- Extract Formation (w/w%) ♦
- Carbohydrate polymerisation degree ♦
- Glucose (w/w%) ♦
- Maltose and Maltotriose (w/w%) ♦
- Temperature ♦
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 gelatinisation 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 gelatinisation 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 gelatinisation requirements can lead to an inefficient trial-and-error approach based on little data or requires time-consuming laboratory methods.
SIBA allows the brewer to get straight answers by exposing the true enzyme performance directly in the mashing vessel – in real-time. Automatically assess and quantify real activity of the commercial enzymes directly in the process. This may allow for optimising dosages and benchmark the enzymes used in the recipes. SIBA has helped several customers quickly realise savings of up to 30% in enzyme cost by adjusting their processes and dosage with no effect on the final product.
Reduce the use of external enzymes by boosting its performance.
Achieve savings in the grain bill by optimising the adjunct ratio with no negative effect on quality.
SIBA offers comprehensive real-time tracking of extract formation and enzyme activity during the mashing process. Optimising 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 to continuous recipe improvement. SIBA has allowed brewers to increase the adjunct ratio by up to 15% in their recipes without compromising the RDF of the wort.
Increase mashing vessel capacity by optimising mashing duration. Go digital with SIBA and forget about iodine test.
By connecting SIBA to the mash conversion vessel the brewer can now follow extract formation and starch conversion automatically. Often brewers see their processes are unnecessarily long once in-line process data is generated. Digital tracking of the enzyme activity will thereby give a new insight to the saccharification process, enabling the brewer to eliminate. Real-time monitoring with SIBA increased brewhouse capacity by 25% at some of our customers.
Digitalise your brewhouse and forget about lab tests.
SIBA offers brewers in-line and automated prediction of the wort fermentability (apparent and real fermentability) at the end of each batch. In-line measurement of wort fermentability digitalises daily quality control for efficient brewhouse operation and batch-to-batch optimisations 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 laboratory, to help the brewer adjust 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
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.