A method for the determination of the fermentability of unboiled, filtered, malt Hot Water Extracts has been developed. The wort is fermented under carefully controlled conditions, using fresh distillers' yeast. Knowledge of a malt's extract and fermentability allows calculation of its fermentable extract content, which allows spirit yield prediction, and the method is in use as a basis for Malt Purchase Specifications.
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Dolan et al. (1981) studied this question.
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