This method describes how to determine the gushing potential of a sample to be analyzed.
Malted and unmalted grain intended for use in beer brewing or elsewhere in the food industry
A cold water extract of a malt or adjunct (coarse grist) is concentrated through boiling; subsequently, standardized bottled water is added to the extract. The extract is filled in bottles. After the bottles have been shaken according to a defined procedure, they are opened and the weight of liquid fobbing out of the bottles as foam (gushing) is determined and taken as a measure of the gushing potential for the malt or adjunct in question.
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.