Analytica EBC | Malt | 4.11.2 - Fermentability, Final Attenuation of Laboratory Wort from Malt: Rapid
CONTACT |  info@brewup.eu

ANALYTICA EBC

Analytica EBC - Fermentability, Final Attenuation of Laboratory Wort from Malt: Rapid

4.11.2 - Fermentability, Final Attenuation of Laboratory Wort from Malt: Rapid

  • 22/10/2018
  • 2705
  • |
  • Malt
  • |
  • 1999

The determination of the fermentabílity of wort using a rapid yeast procedure.  This method is given for guideline purposes only. It must be considered that the rapid method may lead to lower results compared to the reference method. Descriptors: original gravity of the wort and the present gravity of the fermented filtrate, percentage apparent attenuation, percentage real attenuation.

It is necessary to use EBC Methods 4.1, 4.5.1 or 4.6.1


Related documents