Abstract

This research focussed on the influence of some technological factors on the high gravity brewing. With the 20°54 wort prepared from 80% n 5.6, amonium sulphate addition (90mg nitrogen/L) or medium aeration during the first 12 fermenting hours increased the substrate assimilation rate and decreased the fermentation time. The ethanol concentration in the green beer can reach above 10%(v/v). These technological parameters can be applied in practice for high gravity brewing.