Enzymes enable high-FAN recipe to use low-FAN malt
Case study: Learn how this brewer used enzymes to ensure a good FAN supply even when using under-modified malt.
International brewer wanted a high RDF brand
Constraints in providing sufficient FAN through malt caused challenges for this international brewer to brew its highly attenuated beers.
The wort, composed of 40% maize grits and 60% malt, was brewed at high gravity. FAN levels and FAN quality were critical input to fermentation.
FAN Boost™ Pro enhances low FAN malt for brewing
We recommended FAN Boost™ Pro and an adjustment to the malt mash regime. This enabled the brewery to process low FAN malt for its high adjunct, high RDF brand. The solution met all target brand specifications at the bright beer stage.
Location: Africa
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