The method describes the isothermal production of wort at 65 °C.
Malt intended for use in beer brewing or elsewhere in the food industry
The isothermal mashing process is the principle method for producing laboratory malt extract. The resultant wort is then analyzed for a wide variety of attributes. This mashing regime is often selected as the extraction process for the purposes of more discernably comparing the differences in barley varieties .
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.
This method describes how to determine the time required for filtration of laboratory mashes.
Malt intended for use in beer brewing or elsewhere in the food industry
The time from the beginning to the end of filtration is determined when producing a laboratory mash.
The compounds in the malt dissolved in the mash liquor during a standardized mashing process using finely ground malt (fine grist) are determined in this analysis.
Malt intended for use in beer brewing or elsewhere in the food industry
The Congress mash method primarily serves to determine the extract content of malt.
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.
Furthermore, the following is tested over the course of this analysis: Iodine test (saccharification time), odor of the mash, wort run-off, clarity of the filtered wort; the Congress wort is also used as a basis for a wide variety of further analyses.
Determination of the degree of proteolysis during mashing
Congress mash, cast-out wort
Mashing intensity provides information about the degree of proteolysis during the mashing process and is calculated as the quotient of the nitrogen content of brewery wort and the nitrogen content of Congress wort. It can be used to compare different mashing methods. An increase in mashing intensity usually corresponds to an increase in brewhouse yield.
This method describes how to evaluate the odor of the Congress mash.
Malt intended for use in beer brewing or elsewhere in the food industry
The odor of the mash is evaluated with the help of the human olfactory apparatus.