Kvasny Prum. 1983; 29(4): 73-75 | DOI: 10.18832/kp1983013

Determination of achievable attenuation of malt, hopped wort and beer by quick method.Peer-reviewed article

M. ČERNÝ

An estimation of achievable attenuation according to the method of fermentation lasting 72 h was compared with a quick method according to EBC Analytic modified in the Development Center of Brewing in Prague- Braník. The results show that the quick method is fully comparable with that method lasting for 72 h. This method is suitable due to a low pretention and quick estimation for the use in industrial scale. The results obtained by both the methods have the error of ± 1 %. An advantage of the method is in a more quick estimation, a lower distortion of the results by autolysis and a lower sensitivity to fluctuations of the room temperature. The fresh bottom yeasts have to be used for the correct estimation. In addition, the yeasts has to be separated, frequently agitated (about four times per hour) excluding during the night. The temperature of measurement has to be in a range from 20 to 25 °C.
(In Czech, English summary only)

Keywords: achievable attenuation, method, malt, hopped wort, beer

Published: April 1, 1983