Brewing case study:
Enzymes enable high FAN recipe to use low FAN malt

Find out how we helped our customer optimize their process

Case study

Challenge: Constraints in procuring high FAN malt made it impossible for an international brewer to brew its high RDF (78%) brand. 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.  

Solution: We recommended FAN Boost™ and an adjusted 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 


densimeter malt

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