Wort fermentation efficiency for super high density beer

Abstract

Super concentrated beer was study using sucrose as adjunct and adding papain protolithic enzyme in the mashing process, increasing the hydrolysis of malt proteins, balancing the nitrogen dilution caused by the sucrose addition. Five different concentrations of the original wort were tested, determining their concentration of residual fermentable wort, alcohol concentration and fermentation efficiency. The results, statistically processed, showed that the better efficiency, expressed as ethanol, (48,73 g/100 g fermentable wort) was obtained when producing 113,3 g/L of ethanol, equivalent to 14,33% vol/vol.