4.11.1 - Fermentability, Final Attenuation of Laboratory Wort from Malt: Reference Method
- 22/10/2018
- 3625
- |
- Malt
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- 1999
The determination of the fermentability of wort using a yeast procedure. Descriptors: fermentability from the equation, original gravity of the wort and the present gravity of the fermented filtrate, calculate the percentage apparent attenuation, percentage real attenuation, fermentable extract
It is necessary to use EBC Methods 4.1, 4.5.1 or 4.6.1
