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Fermentability, Final Attenuation of Unboiled Worts of Ale, Lager and Distilling Malts: Constant Temperature Mash (formerly published as IOB Method 2.16)


The determination of the amount of fermentable sugars in unboiled laboratory malt worts using a yeast procedure. 

Descriptors: calculate soluble extract, real fermentability, fermentable extract

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