The method describes how to determine the boron content of water photometrically with a cuvette test.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Borate ions react with azomethine-H, forming a yellow substance which can be measured photometrically. This method is suitable for analyzing samples collected from surface water and wastewater. Comparison with a sample-specific blank compensates for any minor coloration in water samples that may influence the analysis. Turbidity, which may interfere with the photometric determination, can be eliminated by pouring the water sample through a membrane filter.
This method describes how to mill grain or malt to produce fine or coarse grist.
Malt intended for use in beer brewing or elsewhere in the food industry
Malt is ground between two horizontally positioned, grooved discs. The lower disc is driven by an electric motor and rotates at approx. 1500 rpm; the upper disc is fixed and therefore does not move. During the milling process, the malt migrates from the center of the discs to the outer edge, where the grist falls through an outlet spout into a grist beaker.
The gap between the discs can be adjusted by turning a socket head screw on a calibrated ring bearing scale markings. The scale on the calibrated ring ranges from 0 to 20, with each scale division corresponding to a gap between the discs of 0.10 mm. Each scale division is subdivided into five smaller divisions; each of the smaller marks is equivalent to 0.02 mm. Two gap adjusting rings ensure reproducible mill settings.
Barley malt intended for use in beer brewing or elsewhere in the food industry
High-molecular weight dextrins and starch present in the wort extracted from brewery spent grains are precipitated through the addition of ethanol, centrifuged and dissolved in phosphate buffer, followed by the addition of an iodine solution. Depending upon the molecular weight and degree of branching, a red to blue color forms, the intensity of which is measured spectrophotometrically at 578 nm.
The cations in beer and wort are determined with this analysis.
This method is suitable for both wort and beer.
Inductively coupled plasma optical emission spectroscopy (ICP-OES) is a fast and reliable method for the laboratory analysis of metals. Inductively coupled plasma (ICP), a high frequency field of ionized gas, serves as a medium for atomizing and exciting the substances found in samples. Liquid, dissolved or aerosol samples are injected into the ionized gas stream. In emission spectroscopy, ICP can be used in conjunction with a number of optical and electronic systems either simultaneously or sequentially in multi-element spectrometers. In the plasma, the atoms and ions are excited to a higher energy state bringing about the emission of electromagnetic radiation (light), primarily in the ultraviolet and visible region of the spectrum. Metals ordinarily occur as ions in the temperature range typical for ICP of 6000 to 10000 K; however, non-metals and metalloids are only partially ionized.
ICP-OES operates within a very wide range. This usually encompasses six orders of magnitude in concentrations smaller than μg/l up to g/l, depending upon the element and the concentrations used for the set of analysis data. With ICP-OES, beer and wort can also be analyzed without prior processing of the samples, in contrast to AAS. Methods for determining the following in beer and wort will be described below: Al, B, Ba, Ca, Co, Cu, Fe, K, Mg, Mn, Mo, Na, P, Si, Sr, Sn and Zn.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Determination of the overall brewhouse yield during wort production in order to monitor brewhouse operations
Wort from the midpoint of chilling/pitching wort
Since determination of the hot wort yield can be problematic and the cold wort yield as described above does not represent a measure of the total extract obtained from the grain bill, an attempt has been made to record all of the extract recovered, with the exception of that remaining in the spent grain. This value is then compared to the laboratory yield. The result is expressed as the total yield (overall brewhouse yield) (OBYCW) in %.