J. Inst. Brew., November-December 1996, Vol. 102, pp.

433-437

METHODS FOR DETERMINING THE FERMENTABILITY AND PREDICTED SPIRIT YIELD OF

DISTILLING MALTS
By Thomas A. Bringiiurst, James M. Brosnan, Bruce McInnes and Gordon M. Steele

(The Scotch Whisky Research Institute. 84 Slateford Road. Edinburgh EHll IQU)
This Paper is dedicated to the memory of Eric Dcwar
Received 29 March 1996

Fermentability and predicted spirit yield (PSY) are two fundamental quality parameters of distilling
malt, both of which rely on empirical factors for their calculation. Experiments were carried out using
modern barley varieties to assess whether these factors were still valid for use in today's distilling
industry. Using the 450 g IOB mash, an average attenuation factor of 81.46 from fifty-two deter
minations was found which was not significantly different from the existing factor of 81.4. A novel
method to calculate the attenuation factor at different alcohol strengths was demonstrated which
confirmed the factor to be 81.46. The PSY factor was shown to be 6.11 for a 450 g IOB mash,
calculated using methods based on predicted and actual alcohol produced. However, a high gravity
mashing procedure which more closely simulated distillery conditions confirmed that the current
standard factor of 6.06 was still acceptable. Results indicated that it was not necessary to change
either the attenuation or PSY factors when changing from the 515 ml mash to the 450 g mash in the
standard IOB Recommended Methods.

Key Words: Malt, fennentahility,

attenuation factor

predicted spirit yield,

Introduction
The fermentability method has been the principal method of
analysis used for trading distilling malt and monitoring dis
tillery efficiency since 1978. It was accepted as a Recommended
Method of the Institute of Brewing (IOB) in I9834 and was
published as Method 2.15 in the 1986 edition of the Recom
mended Methods of Analysis6. This has remained essentially
unchanged in the current edition of I99l7.
It has been generally considered that the fermentability
method gives satisfactory results for good quality, well modified
malts based on a coarse extract wort'-3-5. However, over the last
few years there has been growing concern within the Scotch
Whisky industry about the reliability of the method. This con
cern is in light of technological changes in the malting and
distilling industries and a large expansion in the availability of
new barley varieties. These factors have resulted in a broaden
ing of the quality spectrum of malted barley which can be
processed. Similarly in 1996, the Institute of Brewing will be
adopting a 450 g standard extract mash in place of the SI 5 ml
mash volume which was used when the original fermentability
method was being developed. The attenuation factor of 81.4
used in the calculation of distilling malt fermentability was
derived empirically and thus might well be expected to change
under these different modern conditions.
Determination of fcrmentability and soluble extract allows
the fermentable extract to be calculated. Although not part of
the Recommended Method, distillers multiply the fermentable
extract of a malt by another empirical factor. 6.06, to give a
predicted spirit yield (PSY) figure in litres of alcohol per tonne
of malt. PSY values are used to monitor distillery efficiency by
comparing the predicted figure with the actual spirit yield
achieved from the malt under production conditions. The PSY
figure is not used when trading malt but is employed in the
distilling industry as the most common indicator of the quality
of a particular malt. However, doubts have been expressed
about the current validity of the PSY factor similar to those
outlined above for the attenuation factor.
An investigation has been carried out using modern malting
barley varieties in order to assess whether the empirical factors
used to determine fcrmentability and PSY have changed. As

part of this study, cfTbrl has been made to unravel the under
lying principles which determine how these factors may be
calculated from experimental data. The results of this work
show whether it is necessary to modify or discard what has been
the single most important malt analysis within the distilling
industry for the last twenty years.

Methods

The IOB Recommended Methods7 were used to determine

hot water extract (Method 2.4), final gravity (FG) ferment
ability (Method 2.15), moisture content (Method 2.3), residue
gravity (RG) (Method 8.5.1) and the actual alcohol in wash
(Method 8.5.3). Except where specifically noted to the contrary,
all IOB mashes were made up to 450 g.
All specific gravity and alcohol measurements were made
using the Anton-Paar DMA 55 density meter.
High Gravity Determination of Malt Predicted Spirit Yield
Malt grist (57 g, 0.2 mm grind), was mashed with tap water
(150 ml) at 63-64cC for I hour. The mash was then centrifuged
(l200# for 15 minutes) and the supernatant decanted into a
250 ml measuring cylinder. The grains were transferred to a
Buchner filter and filtered under vacuum through a cotton filter
to apparent dryncss. The filtrate was combined with the
supernatant and the total volume of the first worts measured
(VI). The grains were then extracted with second water (75 ml)
at 75C for 30 minutes and filtered as described previously. The
volume of the second worts (V2) was measured.
The grains were then re-extracted twice more for 15 minutes
with 75 and 75-90 ml of tap water at 85 and 95C respectively.
The third and fourth waters were obtained by filtering as before
and the volumes measured (V3 and V4). The volume of fourth
water is calculated as [3I5(VI+V2+V3)] ml. The worts were
combined (V1+V2+V3+V4).
The wort was transferred to a 500 ml round bottomed flask,
pitched with fresh pressed Quest M yeast (0.4% w/v) and
fermented at 30C for 67 hours. Following fermentation the
spirit yield was determined by distilling the entire wash as
described in the Institute of Brewing Recommended Methods
of Analysis 199I (Method 8.5.1), except that 190 ml of spirit
was collected and made up to 200 ml before determining the
alcoholic strength.

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434

[J. Inst. Brew.

SPIRIT YIELDS OF MALTS

TABLE I

Summary of the results of 8 replicate fermcntability

analyses on 3 barley malt varieties

Final Gravity Method

1993
Dcrkado

1994
Chariot

Fermentability (%)
Range
Mean
SD (%)

87.8-88.2
88.0
0.15

87.2-87.6

CV (%)

PSY (LA/tonnc)
Range

87.4

0.13
0.15

0.17

406.9-409.7

Mean

408.5
0.97

SD
CV (%)

0.24

411.1-413.2
411.9
0.67
0.16

1994

Alexis
86.6-86.9
86.8
0.09
0.11

404.6^107.1
406.4

0.85
0.21

Residue Gravity Method

Fcrmcntability (%)
Range
Mean
SD
CV (%)

88.0-88.4
88.2
0.14
0.16

87.2-87.6
87.4
0.12
0.14

86.7-87.0

407.4-411.5
409.0
1.30
0.32

411.1-413.7
412.1
0.77
0.19

405.5-407.6
406.8
0.81
0.20

86.8
0.10
0.12

PSY (LA/tonnc)
Range
Mean
SD
CV (%)

Results and Discussion

Confirmation of the Attenuation Factor and Reproducibility of
the Fennentability Method
Three different samples of good quality commercial distilling
malt were obtained. The three indirectly kilned samples were
1994 Chariot, 1994 Alexis and 1993 Derkado which are all
Spring barley varieties. Eight replicate sets of fermentability
analyses were carried out on each sample and the averaged data
shown in Table I. The standard fermcntability method was
used, based on apparent fermentability and the attenuation
factor of 81.4. In addition, the residue gravity after distillation
was determined which allowed the actual fermentability to be
calculated. The attenuation factor may be calculated from the
actual (RG) fcrmentability and the apparent fermentability as
shown by the equations below:

Apparent fermentability (%)=(OG FG) x 100

(OG-I000)

IOB (FG) fermentability (%)=

(OG-FG)
(OG-1000)

x attenuation factor (81.4)

Actual (RG) fermentability (%)=

-x 100
(OG-1000)

.
4

.
.
_
Attenuation Factor=

(OGRG)
Attenuation Factor=-x 100
(OG-FG)

RG fermentability
X100
Apparent fermentability

The results show that the three malts were of similar quality

with good soluble extracts, fermentability and PSY. There was

excellent agreement between fermentability values calculated
using the existing attenuation factor and the actual (RG)
fermentability determined from the residue gravity (Table I).
This confirms that the attenuation factor of 81.4 is still valid.

experimentally obtained OG, FG and RG, as described in the

above equations, average values of 81.44, 81.48 and 81.SI were
achieved for Chariot, Alexis and Dcrkado respectively. The
range of values is 81.35-81.72 but most values are between 81.4
and 81.5, that is, very close to the existing factor. The coefficient
of variation for the eight replicate analysis shows that fermcnt
ability calculated using the attenuation factor and that calcu
lated from the residue gravity have the same, high degree of
reproducibility.
Having established the value of the fermentability method
for three good quality commercial distilling malts, ten further
malt samples were examined. These samples represented a
greater degree of variation in malt quality, for example, direct
or indirect kilned, high or low nitrogen, Winter barley and
micrornaltcd, upcoming, new varieties. In addition two samples

of Camarguc which had been reported as causing process prob

lems in distilleries were also included. The attenuation factors
resulting from these samples are shown in Table II. The
fermentability range of these samples was 85.7-89.1% which
would include the normal values found with distilling malt. As
before, there was very little difference between the ferment
ability using the existing attenuation factor and that calculated
directly from the residue gravity. When the attenuation factors
were computed as described above, there was a similar degree
of variation as that produced by the three malt samples dis
cussed previously. However, the average attenuation factor over
the complete set of fifty-two fermentability determinations is
81.46, which was very close to the existing factor of 81.4.
The results reported in Table II also showed that wide differ
ences in malt processing had no significant effect on the
attenuation factor itself. For example, when identical batches of
Prisma and Derkado barley were malted using direct or indirect
fired kilning, the fcrmentability of the direct fired samples was
about 2 per cent lower but importantly the attenuation factors
were not significantly different. Similarly micromalts, high and
low nitrogen malt and distillery problem malts all gave com
parable attenuation factors.
It should be noted that even at the extremes of the range of
attenuation factor (81.24-81.73) would translate to less than a
1 percent difference in PSY.

Alternative Calculation of Attenuation Factorfrom Spirit

The attenuation factor was originally determined using the
experimentally derived OG, FG and RG as described by equa
tion 5. However, it would be expected that the level of alcohol
in the wash, as the major product of wort sugar fermentation,
would be directly related to the degree of attenuation. It was
thus thought possible that an alcohol derived attenuation
factor could be calculated if the alcohol produced during fer
mentation were distilled and collected. This proved to be the
case as the following calculation shows:
TABLE II

Attenuation factor determined from the fermcntability

of a range of malt samples

Variety

1993
1994
1994
1994
1994
1994

1994
1994
1994
1994
1994
1994
1994

Range

Derkado
Chariot
Alexis
Derkado (Direct)
Derkado (Indirect)
Prisma (Direct)
Prisma (Indirect)
Camargue (Process problems)
Camargue (Process problems)
Cooper (New variety)
Riviera (New variety)
Halcyon (Winter, low N)
Halcyon (Winter, high N)

When attenuation factors are calculated for each malt using the
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Attenuation
factor

81.39-81.72
81.35-81.54
81.44-81.56
81.42-81.58
81.24-81.53
81.34-81.51

81.51
81.44

81.65-81.73
81.54-81.64
81.37-81.55
81.34-81.46
81.30-81.38
81.27-81.58

81.48
81.47
81.43
81.40
81.31
81.70
81.59
81.47
81.39
81.32
81.49

Average attenuation factor

81.46

81.29-81.37

(n=52)

Vol. 102,1996]

Spirit Indication (Sl)= 1000(1-SG)

(SG=Specific Gravity of distillate in IOB)

From standard tables (IOB Recommended Method 8.5.1.

Tables 1 A-l D)7 the SI can be used to give the degrees of gravity
lost (GL).
As shown in the IOB Recommended method 8.5.1, SI, GL
and RG can then be used to produce calculated values for OG
and FG as follows:
7

Calculated OG=GL+RG

Calculated FG=RG-SI

Calculation of the PSY Factorfrom Unboiled IOB

Fermentability Worts Based on Predicted Alcohol Levels
From the information generated during the calculation of

the alcohol produced. This can be achieved from the calculated

spirit yield derived from the degrees of gravity lost in
fermentation. This method requires the weight of wort in the
fermenter to be estimated.

Method 8.5.1)7

As has already been shown

In the IOB method for Hot Water Extract (450 g mash), 50 g

malt gives 437.42 g of filtered wort and the grains are con

fOft R CT\

Attenuation Factor=-x 100

(OG-FG)

sidered to weigh 12.58 g2. In the fermentability method 250 ml

of wort is fermented and the weight of this wort (Wf) can be

Substituting for calculated OG and FG into this equation

determined as follows:

(GL+RG)-RG
Attenuation Factor=-xlOO
(GL+RG)-(RG-S1)

II

Resolving the brackets gives:

10

percent vol/vol) the existing 81.4 factor is still valid. A high

gravity of distillery wort (OG approximately 1055) producing
7.5-8 percent vol/vol alcohol would be expected to require an
attenuation factor of 81.7. Similar high attenuation factors have
been derived empirically in a number of "in-house" high
gravity fermentability methods used by some companies within
the distilling industry.

FG and RG fcrmentability it is possible to calculate a PSY

factor which will link the amount of fermentable extract with

(Both of these equations arc taken from IOB Recommended

435

SPIRIT YIELDS OF MALTS

Wf(g)=250x

Wort Density (kg/m3)

1000

This allows the equivalent weight of malt in the fermenter

(Wm) to be calculated.

GL

Attenuation Factor
-X100
GL+SI

Thus it is possible to calculate the attenuation factor based on

one single experimental parameter, that is the amount of
alcohol produced during fermentation. Values for the attenua
tion factor were calculated from the alcohol produced during
the fermentability analysis from the malts discussed above. The
results were remarkably uniform being from 81.45-81.46 as
compared with the wide range of values for the conventionally
derived factor (81.24-81.73). The average attenuation factor
calculated from the alcohol level is 81.46, exactly the same as
that predicted from the fifty two conventionally derived
attenuation factors.
Using the standard tables for degrees of gravity lost, as
shown above, it is possible to calculate how the attenuation
factor will alter as a function of alcohol in wash. This is shown
graphically in Figure I. The relationship indicates that at the
level of alcohol associated with the fcrmcntability method (4-5

12

Wm=50x-

Wf
437.42

Experimental determination of OG and RG allows the degrees

of gravity lost to be calculated (Equation 7) which can in turn
be used to obtain the spirit indication from standard tables

(IOB Recommended Method 8.5.1)7. From the spirit indica

tion, the alcohol density is derived (Equation 6) and thus the
amount of alcohol from 250 ml of wort may be estimated using
standard laboratory alcohol tables. This can be directly related
to the weight of malt (Wm) to give the predicted spirit yield in
units of litres of alcohol per tonne of malt.

13

Spirit yield (LA/tonnc)=

Predicted alcohol
Wm

xlOOO

The PSY factor can then be determined using this predicted

spirit yield and the malt fermentable extract.

14

10

Alcohol strength (% vol/vol)

Fig. I. The relationship between the alcohol strength and the

attenuation factor calculated from the expression (OL/(GL+SI)).

Spirit Yield
PSY Factor=Fermentable Extract

The above derivation of the PSY factor assumes that the weight
of grains taken into account during extraction remains con
stant as described by Buckee2. Also any effects of yeast growth,
CO2 evolution, filtration of wash and volume contraction due
to alcohol production are assumed to be negligible.
The PSY factors and predicted spirit yields produced from
Derkado, Chariot and Alexis using the above calculations are
shown in Table III alongside the PSY values resulting from
using the existing factor of 6.06. The three malts all produced
PSY factors of approximately 6.11 which is 0.8% greater than
6.06. These higher PSY factors gave rise to a similar increase in
PSY. As these calculations were made from predicted alcohol
levels, it could be argued that some of the assumptions made
above were not valid. However, it is also possible to calculate a
PSY factor using the actual alcohol produced during the
fermentation of fermentability worts as the following section
shows.

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436
TABLE III

[J. Inst. Brew.

SPIRIT YIELDS OF MALTS

Calculation of the PSY Factor Based on Predicted

Alcohol Levels

Conventional PSY Based on

FG Fermentable Extract
(litres alcohol/tonne)
Spirit Yield Based on Predicted
Alcohol Levels
(litres alcohol/tonne)
Calculated PSY Factor

Derkado

Chariot

408.5

411.9

406.4

412.0

415.6

409.6

6.11

6.11

TABLE V

Calculation of the PSY Factor from a High Gravity

Mash and Fermentation (Distillery Simulation)

Alexis

6.10

Chariot

Alexis

67.78

67.05

RG Fermentable Extract (%) Based

on Fine Extract
Conventional PSY Bused on RG
Fermentable Extract
(litres alcohol/tonne)
High Gravity Spirit Yield
Corrected for Sparge Loss

410.8

406.3

410.3

406.6

(litre alcohol/tonne)
Calculated PSY Factor

Results are the mean of 8 replicate analyses

6.05

6.06

Results are the means of 4 replicate analyses

Calculation of the PSY Factorfrom Unboiled IOB

Fermentability Worts Based on Actual Alcohol Levels
Replicate sets of fermentability worts were prepared as
previously described for Chariot and Alexis malts and fer
mented normally. After fermentation each set of rcplicates was
split into two sets. The first set of washes were analysed in the
normal way. However, in the second set, the whole wash
(250 ml) was distilled and the alcohol content determined. The
actual spirit yield was calculated from the amount of malt used
and a PSY factor derived using the fermentable extract data
from the first set as described by Equation 14.
The averaged results for the PSY factor and actual spirit
yield of this experiment arc shown in Table IV along with the
conventionally produced PSY figure. As previously shown, the
PSY factors were larger than 6.06 by 0.5% (Chariot) or 1.2%
(Alexis) confirming that the true PSY factor for fermentability
worts from a 450 g mash is approximately 6.11.
Determination of a PSY Factor from a High Gravity Mash and
Fermentation (Distillery Simulation)
It must be remembered that the purpose of the PSY is to

provide distilleries with a realistic and uscable prediction of the

performance to be expected from a particular malt. Although
it has been demonstrated above that a PSY factor of approxi
mately 6.11 is the correct value for fermentability worts, it does
not mean that this value provides the most useful factor under
production conditions. Distillery mashing and fermentation
use worts of much higher gravity than in the fermentability
analysis. It is possible to simulate these distillery conditions in
the laboratory using the procedure outlined in the Methods
section. This high gravity mashing technique was used to
process samples of Chariot and Alexis malt. The high gravity

spirit yield was determined after fermentation and distillation

by relating the alcohol content of the distillate to the original
weight of the malt. The results were corrected for sparge loss,
since these are typically higher in the laboratory than those
encountered in a modern distillery lauter tun. Previous ex
perience has shown that spirit yield values obtained using this
method were in close agreement with the actual distillery spirit
yield.

A value for the PSY factor was calculated by dividing the

corrected spirit yield by the fermentable fine extract figure
obtained from the fermentability method (Equation 14). The
fine (0.2 mm grind) fermentable extract rather than the stand
ard coarse (0.7 mm grind) extract, was chosen as a better

TABLE IV

representation of distillery lauter, or semi-lauter, mash tuns

which have been largely introduced to the distilling industry
after the original PSY method had been developed.
The PSY factors produced from the high gravity experiment
are shown in Table V along with the spirit yield. Also included
for comparison arc the standard PSY figures based on the fine
fermentable extract.
There was some variation in the results of the four individual
high gravity spirit yields for both malt varieties but the average
values gave good agreement with the PSY from the fine extract
fermentability data. The PSY factors derived from the high
gravity spirit yields showed a similar degree of variation but on
average produced factors very close to the standard 6.06.
The high gravity procedure has a greater similarity to
distillery process conditions than standard fermentability
analysis. Thus these results indicate that the relationship
between distillery' yield and PSY defined by a PSY factor of
6.06 is still valid for good quality distilling malt.
There were no differences between the results for the FG and
RG determinations of fcrmcntability made using the fine
extract. As expected the fine extract PSY figures were 0.2-1.2%
higher than the coarse extract figures shown previously.
Comparison of 450 g and 515 ml IOB Fermentability Mashes
The 450 g mash method for preparing fcrmcntability worts
has now been adopted as the official procedure by the IOB. The
factors used to determine fermentability and PSY in distilling
malt were originally based on a 515 ml mash volume. In order
to establish whether this change in methodology would have a
significant effect on fcrmcntability and PSY, a direct com
parison of the two methods was carried out using samples of
Chariot and Alexis malt.
As shown in Table VI, both methods gave similar fermentabilities, although the values from 450 g mashes were con
sistently slightly lower. Consequently, the resultant PSY (using
the standard 6.06 factor) was also slightly lower for the 450 g
mash, but this was not significant since the accepted experi
mental error of the method is about I percent. Using the 450 g
mash would thus not alter the quality status of a distilling malt.
For both mashing methods the FG and RG fermentabilities
were in very close agreement showing that the existing
attenuation factor of 81.4 was equally valid for 450 g as well as
for 515 ml mashes. The only significant difference between the
two methods was that 450 g mashes gave higher OG values than
the 515 ml method.

Calculation of PSY Factor Based on Actual Alcohol

Levels

FG Fermentable Extract (%)

Conventional PSY Based on FG
Fermentable Extract
(litres alcohol/tonne)
Spirit Yield Based on Actual
Alcohol (litres alcohol/tonne)
Calculated PSY Factor

TABLE VI

Chariot

Alexis

66.86
405.1

66.71
404.2

407.3
6.09

409.6
6.14

Results are the means of 4 (Chariot) or 2 (Alexis) replicate analyses

Comparison of Fcrmcntabilily Dala from 450 g and

SIS ml Mashes

Chariot

Original Gravity ()
FG Fermentability (%)
RG Fermcmability (%)
Attenuation Factor

Alexis

515 ml

450 g

515ml

29.7
87.8
87.8
81.46

35.4
87.4
87.5
81.54

29.5
87.0

Results are the means of duplicate analyses

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87.2
81.51

450 g
35.2
86.8
86.8

81.43

Vol. 102, 1996]

TABLE VII

SPIRIT YIELDS OF MALTS

Comparison of PS Y Data from 450 g and 515 ml

Mashes

Chariot

Conventional PSY Based on

FG Fermentable Extract
(litres alcohol/tonne)
Spirit Yield Based on
Predicted Alcohol Level
(litres alcohol/tonne)
Calculated PSY Factor

Alexis

515ml

450g

515 ml

450g

414.8

412.7

409.1

407.2

416.4

416.9

411.3

410.2

6.08

6.11

6.08

6.11

Results are the means of duplicate analyses

A similar comparison between the two mashing methods was

made to see if the PSY factor would be affected. When the PSY
factors were determined using the predicted alcohol method
(given above 3.3), the results showed that the 450 g mash
generated a slightly higher factor than the 515 ml mash (Table
VII). If these calculated PSY factors were to be used the end
result would be to negate the slight shortfall in PSY from the
450 g mash due to its lower fermentability value. However, as
stated previously, these differences are small in terms of
practical use of the method.

Conclusions
The above results demonstrate that despite the changes which

have occurred in the malting and distilling industries, the

empirical factor used to determine malt fermentability is still
valid. From these studies it is clear that the switch from 515 ml
mashing to 450 g mashing will similarly not necessitate
changing the factor. This should be confirmed with the wider
use of the 450 g mash method by the industry.
For the first time the direct relationship between the alcohol

437

concentration in fermented wash and the attenuation factor has

been established. Whether using this method, or the con
ventional FG and RG comparison, it is clear that 81.4 should
be retained as the correct factor to use for a variety of distilling
malts such as those used in this study.
The validity of the 6.06 PSY factor is more open to debate.
The evidence shows that a factor of approximately 6.11 is prob
ably closer to the "true" value for a 450 g IOB fermentability
mash. However, the original factor of 6.06 is still relevant to the
realistic capabilities of distilleries and this was confirmed by
laboratory high gravity studies. It would be recommended that
the factor 6.06 be maintained for use in PSY analysis.
As advances are made in how modern analytical techniques
can be applied to malt analysis (e.g. HPLC separation of
fermentable sugars) the fermcntability method and consequent
determination of PSY, may seem old fashioned. However, as
the work discussed here has shown, the fermentability method
has proved exceedingly robust and still provides valid, useful
information to the distiller and maltster alike. Although the
method may not infallibly predict the distillery performance for
every malt it still represents the most reliable and easily
interpreted test available for good quality distilling malts.

References
1. Bathgatc, G. N., Martinez-Frias, J. & Stark, J. R., Journal of the
Institute of Brewing, 1978,84,22.

2.
3.
4.
5.
6.

Buckce, G. K., Journal of the Institute of Brewing, 1985,91, 167.

Dolan, T. C. S., Dewar, E. T. & Gray, J. D., Journal of the Institute
of Brewing, 1981,87,352.
Dolan, T. C. S., Journal of the Institute of Brewing, 1983, 89,84.
Dolan, T. C. S., Journal of the Institute of Brewing, 1991, 97, 27.

Institute of Brewing, Recommended Methods of Analysis, London,

1986.

7.

Institute of Brewing, Recommended Methods of Analysis, London,

1991.

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