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) wort
The Congress wort is heated in order to inactivate the amylolytic enzymes, and afterwards added to an Erlenmeyer flask along with 7.5 g/100 ml yeast where it is allowed to completely ferment out under constant agitation. The difference in the extract before and after fermentation is measured in order to calculate the limit of attenuation.