Mitteleuropäische Brautechnische Analysenkommission

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Method Database (2)

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R-262.02.030

Titratable Acidity of (Laboratory) Wort from Sour Malt

/ RAW MATERIALS / Malt / Special Malts

Purpose

Titratable acidity is understood as the amount of 0.1 mol/l (0.1 N) NaOH required in order to bring the pH value of the wort to 7.07...

Scope of application:

Acidulated malt intended for use in beer brewing or elsewhere in the food industry

Descriptors:

acidulated malt

pH value

Sauermalz

sour malt

titratable acidity

Titrationsacidität

R-260.01.020

Moisture Content of Specialty Malt

/ RAW MATERIALS / Malt / Special Malts

Purpose

This method describes how to determine the moisture content of specialty malt.

Scope of application:

Specialty malt intended for use in beer brewing or elsewhere in the food industry

Descriptors:

acidulated malt

Brühmalz

brumalt

caramel malt

chit malt

colored malt

crystal malt

Diastasemalz

diastatic malt

Farbmalz

Karamellmalz

moisture

moisture content

Rauchmalz

roasted malt

Röstmalz

Sauermalz

smoked malt

specialty malt

Spezialmalz

Spitzmalz

Wasser

Wassergehalt specialty malt

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