Suitable for Congress mash
Wort is produced according to the Congress mash method (fine grind), and then the nitrogen content of the wort is determined.
This method describes how the protein content in adjuncts is determined.
The nitrogen/raw protein content of malting barley intended for the production of malt for use in brewing must be determined in advance.
The determination of nitrogen content according to Kjeldahl is divided into the following steps:
a. Digestion of the sample (oxidation of substances H2O, CO2, NH3)
b. Distillation (distillation of NH3 over into a boric acid solution)
c. Titration (determination of the amount of NH3 present in the receiver after distillation)
a. Digestion → 2 NH3 + H2SO4 → (NH4)2SO4
b. (NH4)2SO4 + 2 NaOH → Na2SO4 + 2 NH3 + 2 H2O
3 NH3 + H3BO3 → (NH4)3BO3
c. 2 (NH4)3BO3 + 3 H2SO4 → 3 (NH4)2SO4 + 2 H3BO3
This method describes how to determine the total nitrogen in malt.
Malt intended for use in beer brewing or elsewhere in the food industry.
Determination of nitrogenous compounds in beer and wort (crude protein) detectable using Kjeldahl digestion
This method is suitable for wort and beer.
Nitrogen determination according to Kjeldahl is divided into the following steps:
Digestion of the sample (oxidation of proteins to H2O, CO2 and NH3), during which the NH3 is carried over in (NH4)2SO4 using H2SO4
Distillation (distillation of NH3 over into a boric acid solution)
Titration (determination of the amount of NH3 present in the receiver after distillation) [1]