Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
A specified quantity of water is evaporated, and any remaining moisture is subsequently eliminated in a drying oven. The dry residue is then weighed.
This method describes how the extract content of adjuncts is determined.
After gelatinization of the starch in the adjunct, the starch is liquefied and converted through the addition of malt. Subsequently, the extract content is determined according to the procedure given in the method for malt analysis.
The method provides an estimate of the portion of pre-germinated barley grains at the time of harvest or prior to storage in silos.
Barley intended for the production of malt is evaluated with regard to pre-germination.
The onset of germination is accompanied by the synthesis of enzymes, which can be made visible using fluorescein dibutyrate (FDB). The reagent fluoresces in the presence of lipases.
In order to make the enzyme activity visible, the kernels are first split in half and coated with the FDB reagent after which they are examined in a suitable measuring device under UV light. An intense yellow fluorescence can be seen in the parts of the kernels where enzyme activity is present.
This method describes how to determine the extract content of liquid adjuncts by means of relative density measurement.
Adjuncts in liquid form which are soluble in water
Determination of relative density sL 20/20 °C with a pycnometer or other suitable density measurement device
This method describes how to determine the extract content of malt used to produce laboratory wort.
Malt intended for use in beer brewing or elsewhere in the food industry
The extract content of malt refers to the compounds from finely ground malt (fine grind), which are brought into solution during a standardized mashing process.
The extract content is determined by the weight ratio sL 20/20 of the wort on the basis of the official sugar tables (Plato tables) at 20 °C. sL 20/20 stands for the weight ratio of a volume of wort at 20 °C to the same volume of water at the same temperature.
Malt intended for use in beer brewing or elsewhere in the food industry