Determination of the total extract in the spent grain using the diastase method
Wet spent grain, dry spent grain
The total extract is obtained through boiling the spent grain followed by enzymatic digestion with diastase obtained from malt. The available residual extract represents the difference between total extract and soluble extract.
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