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 classify barley according to size using a laboratory sieving machine.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
A barley sample is classified into fractions according to kernel size in a sieving machine containing three sieves with defined slot widths.
This method describes how to determine the tendency of a sample to exhibit gushing.
Malted and unmalted grain intended for use in beer brewing or elsewhere in the food industry
A sample is collected of the cereal to be tested and a hot water extraction is carried out. After cold break separation, the sample is carbonated and bottled. After shaking and then opening the bottle, the volume of liquid that fobs over and out of the bottle is measured. This value is used to determine the gushing potential for the malt or adjunct.
This method describes how to determine the extract content of roasted and caramel (crystal) malt by means of a modified Congress mash method.
Roasted and caramel (crystal) malts intended for use in beer brewing or elsewhere in the food industry
Pilsner malt, of which the moisture content, extract and color are known, is mashed together with roasted or caramel (crystal) malt according to the Congress mash method. The extract content of the roasted or caramel (crystal) malt is determined by taking the analysis values for the pilsner malt into account.
This method describes how to determine not only the variety of barley but whether a lot of barley consists of a mix of varieties.
Barley intended for malt production as well as barley malt
Separation and identification of the protein (hordein) fraction of barley or barley malt by means of gel electrophoresis. The method is suitable for all types of barley, as long as reference substances are available. However, the method cannot be used to identify barley varieties used to produce malt that has been so strongly modified that the protein fraction is almost completely degraded.
Prediction of the extract content and predetermination of the processability and value of a lot of barley for brewing purposes
The behavior of barley during the malting process, which is intended for large-scale malt production, must be known.
MEBAK approved and adopted a micromalting procedure on 6 April 1971 as a standard method for predicting the extract content and for determining the suitability of barley varieties for malting. In 2003, MEBAK shortened the procedure by one day for a total of six days for vegetative growth (steeping and germination), the same length of time as the EBC procedure.