Calculation of the residual extract in spent grain from 100 kg of the malt bill
Spent grain
This calculation is intended for quality monitoring in the brewery and for determining total brewhouse yield. A precise calculation can only be made if the extract and moisture content of the malt is known.
Wheat malt intended for use in the production of beer
This method describes how to calculate the magnesium ion content of water.
Magnesium ions are calculated by subtracting concentration of calcium ions (W-000.17.031 - Calcium in Wasser, Komplexometrische Bestimmung mit EDTA) from the total hardness (W-000.11.031 - Gesamthärte in Wasser).
If a water sample is run through a strongly acidic cation exchanger, all of the cations are replaced with hydrogen ions, thus producing the corresponding free acids in equivalent quantities (total mineral acid value). Since the carbonates and bicarbonates are transformed into carbon dioxide and therefore escape determination, their content must be determined through titration with acid to a pH of 4.3 (m value).
This method describes how to calculate the concentration of sodium and potassium ions in water.
Since analyses for determining the concentrations of sodium and potassium ions in water require considerable effort, and these ions are not very relevant for evaluating the suitability of water for the processes of brewing and malting, a simple calculation will suffice. The difference in the concentrations of anions and cations in the water is determined, allowing the calculation to be performed under the assumption that only sodium ions are present in the water.
The method describes how to determine the residual alkalinity in the water used as an ingredient in beer production (brewing liquor).
The residual alkalinity is calculated using the following parameters: total hardness, calcium hardness and magnesium hardness.