Methods for determining the fermentability and predicted spirit yield of distilling malts

Journal of the Institute of Brewing

Volumn 102, Issue 6, 1996, Pages 433-437

  Bringhurst, Thomas A ^a   Brosnan, James M ^a   McInnes, Bruce ^a   Steele, Gordon M ^a  

^a Scotch Whisky Research Institute   (United Kingdom)

Author keywords

Attenuation factor; Fermentability; Malt; Predicted spirit yield

Indexed keywords

HORDEUM VULGARE SUBSP. VULGARE;

EID: 0030365096     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.1996.tb00927.x     Document Type: Article

References (7)

1. Bathgate, G. N., Martinez-Frias, J. & Stark, J. R., Journal of the Institute of Brewing, 1978, 84, 22.
2. Buckee, G. K., Journal of the Institute of Brewing, 1985, 91, 167.
3. Dolan, T. C. S., Dewar, E. T. & Gray, J. D., Journal of the Institute of Brewing, 1981, 87, 352.
4. Dolan, T. C. S., Journal of the Institute of Brewing, 1983, 89, 84.
5. Dolan, T. C. S., Journal of the Institute of Brewing, 1991, 97, 27.
6. Institute of Brewing, Recommended Methods of Analysis, London, 1986.
7. Institute of Brewing, Recommended Methods of Analysis, London, 1991.