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The Selection of a Dried Yeast Strain for Use in the Apparent Attenuation Limit Malt Analysis (AAL) Procedure


Evans, E and Hamet, MAG, The Selection of a Dried Yeast Strain for Use in the Apparent Attenuation Limit Malt Analysis (AAL) Procedure, Journal of the Institute of Brewing, 111, (2) pp. 209-214. ISSN 0046-9750 (2005) [Refereed Article]

DOI: doi:10.1002/j.2050-0416.2005.tb00668.x


This investigation identifies that Mauribrew Lager 497 strain of dried yeast can be used as a standard strain for the determination of malt apparent attenuation limit (AAL). It provides fermentability results for malt quality evaluation laboratories that are comparable to fresh brewery yeast. It was found that the optimal pitching rate in Congress wort (EBC Analytica, 1998, method 4.5.1), was 1 g per 200 mL, pitched at 25°C and fermented for 24 h at 20C with agitation to complete attenuation. Preliminary trials also indicated that the Mauribrew Lager 497 dry yeast may be useful to brewers for determining the wort batch attenuation characteristics by the limit gravity test. In this case a pitching temperature of 35C was found to be optimal with all other conditions as above. For the purpose of malt quality evaluation and brewery quality control the advantages of using a standard dry yeast strain include ease and convenience of use, consistency of quality, and uniformity between laboratories when they are located in separate geographic regions.

Item Details

Item Type:Refereed Article
Keywords:apparent attenuation limit, fermentation, malt quality, yeast, lager, beer
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Crop and pasture production
Research Field:Crop and pasture biochemistry and physiology
Objective Division:Plant Production and Plant Primary Products
Objective Group:Grains and seeds
Objective Field:Barley
UTAS Author:Evans, E (Dr Evan Evans)
ID Code:30498
Year Published:2005
Web of Science® Times Cited:18
Deposited By:Agricultural Science
Deposited On:2005-08-01
Last Modified:2013-01-31

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