This method describes how to determine the thousand kernel weight of malt.
Barley malt intended for use in beer brewing or elsewhere in the food industry.
The thousand kernel weight is more meaningful for evaluating malt quality than the hectoliter weight. A relationship exists between the thousand kernel weight and both the sieving test and the extract yield of malt, since the percentage of extract contained in malt increases with increasing thousand kernel weight, given that the protein content remains constant. The thousand kernel weight rises with increasing moisture content of the malt; therefore, it must be calculated in reference to the dry substance of the malt to produce an objective measurement [1].
This method describes how to determine the thousand kernel weight of barley.
Barley intended for the production of malt is evaluated on the basis of the thousand kernel weight.
This test is based upon determining the number of barley kernels in a subsample of a defined weight, i.e., the calculation of the weight of 1000 kernels of barley.
This method describes how to determine the hectoliter weight of barley.
Barley intended for the production of malt is evaluated on the basis of the hectoliter weight.
The hectoliter weight determines how many kilograms 100 liters of barley weighs. For this analysis, the weight of a defined sample volume of barley is determined, and the corresponding hectoliter weight is calculated.
One hectoliter of malting barley generally weighs between 68 and 75 kg, although higher values are not unusual (up to 78 kg).
This method describes how to determine the hectoliter weight of malt.
Barley malt intended for use in beer brewing or elsewhere in the food industry.
The hectoliter weight determines how many kilograms 100 liters of malt weighs. This analysis provides an estimate for the volumetric space required for storage and transport of a lot of malt.
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.
The method describes how to determine the temperature of water using a thermometer.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Measurement of the water temperature at the sampling location as well as the ambient room temperature is of consequence for evaluating analysis results, the solubility of gases in water and possible reactions. Sudden variations in the temperature of well water might indicate that surface water is entering the well.