The wort analysis methods are written, for example, for wort that is produced using the Congress mash method. These methods may also be applied in the analysis of wort which has been produced using a different mash method, particularly the isothermal 65 °C method. However, the reference values listed in the analysis method for Congress wort are not transferable.
The limit of attenuation of the (Congress) wort indicates the maximum amount of extract able to be fermented or how much of the extract originally present has been fermented in the laboratory.
Applicable for all (laboratory) worts
The Congress wort is heated in order to inactivate the amylolytic enzymes, and afterwards, yeast is added and the wort is allowed to completely ferment out at a minimum temperature of 20 °C in a fermentation tube (fig. 1). The difference in the extract before and after fermentation is measured in order to calculate the limit of attenuation.