This method describes how to determine the moisture content of specialty malt.
Specialty malt intended for use in beer brewing or elsewhere in the food industry
This method describes how to determine the true color of water by means of spectrophotometry.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
The color of water is determined by measuring the absorbance at a minimum of three wavelengths at various points across the visual spectrum:
λ1 = 436 nm (obligatory), λ2 = 525 nm, λ3 = 620 nm (for λ2, λ3 minor deviations are permitted). If necessary, measurements at additional wavelengths must be carried out.
This method describes how to determine the color of water by visual means.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
The PAH compounds are concentrated through extraction with cyclohexane and evaporation. The separation is carried out by means of high-performance thin-layer chromatography. The results are evaluated through examination under UV light, followed by comparison of the Rf values with the reference substances.
This method describes how to determine the quantity of lime water necessary for softening water used in brewing (brewing liquor) and food production.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Through the addition of lime water or 'milk of lime,' the hydrogen carbonates and free carbon dioxide are transformed into carbonates and are then largely precipitated:
Ca(HCO3)2 + Ca(OH)2 → 2 CaCO3 + 2 H2O
Mg(HCO3)2 + Ca(OH)2 → MgCO3 + CaCO3 + 2 H2O
CO2 + Ca(OH)2 → CaCO3 + H2O
Calcium carbonate is insoluble and precipitates out. By contrast, magnesium carbonate is to a large extent soluble in water. The addition of one more equivalent weight of Ca(OH)2 transforms magnesium carbonate into insoluble magnesium hydroxide:
MgCO3 + Ca(OH)2 → CaCO3 + Mg(OH)2
However, the amount calculated for this form of water treatment would lead to a surplus of lime in the water (and a higher than desired pH), since an especially high alkalinity is required for the quantitative precipitation of magnesium hydroxide. Therefore, the “split treatment” method, as it is known, is preferred, i.e., the quantity of lime water calculated for the total quantity is added to ⅔ of the untreated water. An excess of lime results, and therefore, the magnesium hydrogen carbonate is also precipitated. The addition of approx. ⅓ of the untreated water diminishes the lime surplus and causes the complete precipitation of calcium hydrogen carbonate. By doing so, the hardness caused by calcium carbonate is entirely eliminated, and the hardness caused by magnesium carbonate is to a large extent as well.
Determination of organic acids using ion chromatography
This method is suitable for beer, wort, green beer, NAB, water and wastewater
Separation by ion chromatography followed by conductivity detection.