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 fermentable carbohydrates in wort or in the Congress wort using high performance liquid chromatography.
Applicable for all (laboratory) worts
Fructose, glucose as well as disaccharides and trisaccharides (maltose and maltotriose) are determined using high performance liquid chromatography (HPLC).
Wort or beer is deionized using an ion exchanger. The sample is filtered and concentrated using a solid-phase column and analyzed chromatographically. The concentration of the sugars present in the sample is calculated from the chromatograms obtained by analysis of the calibration solutions.
This method describes how to determine the fermentable sugars in the (Congress) wort using high performance liquid chromatography.
Applicable for all (laboratory) worts
The separation is based upon a combination of reversed phase, normal phase, ion exclusion and ion exchange chromatography. The detection is carried out using an RI detector.
Acidulated malt intended for use in beer brewing or elsewhere in the food industry
Determination of the fermentable extract in beer and wort
This method is suitable for all types of beer and wort.
Beer or wort is fully attenuated under agitation in an Erlenmeyer flask after yeast has been added. From the difference between the extract content prior to fermentation commencing (original gravity) and after fermentation is complete, the limit of attenuation is calculated.
Real extract minus apparent extract of the fully attenuated beer (from which the alcohol was removed) yields the value for “apparent attenuation”, because during the final stages of attenuation alcohol is produced.
The portion, which has actually been fermented, can be calculated through multiplication by the factor 0.81. This factor is related to the so-called attenuation quotient q [1].
Analysis of the sugar spectrum in all beverages
Fructose, glucose as well as disaccharides and trisaccharides (maltose and maltotriose, DP 2 and DP 3) are determined using high-pressure liquid chromatography (HPLC).
Wort or beer is deionized using an ion exchanger. The sample is filtered and concentrated using a solid-phase column and analyzed chromatographically. The concentration of the sugars present in the sample is calculated from the chromatograms obtained by analysis of the calibration solutions.