4.11.3 - Fermentability, Final Attenuation of Unboiled Worts of Ale, Lager and Distilling Malts: Constant Temperature Mash (formerly published as IOB Method 2.16)
- 22/10/2018
- 3799
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- Malt
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- 2004
The determination of the amount of fermentable sugars in unboiled laboratory malt worts using a yeast procedure. Descriptors: calculate soluble extract, real fermentability, fermentable extract.
It is necessary to use EBC Methods 4.6.1 and 4.1
