The husk content of barley intended for use in beer production should be known.
The husks are separated from the barley kernels through treatment with sodium hypochlorite. The husk content is determined by calculating the reduction in weight, (dry matter) resulting from the removal of the husks.
Volumetric determination of the husk fraction
Grist from malt or adjuncts
The sieve analysis is performed on a sample of brewery grist of a known weight with a shaking device containing a set of sieves (according to DIN ISO 3310-1 specifications or a Pfungstädter plansifter sieving device). The material retained on sieve 1 is then poured into a 500 ml graduated cylinder and the volume (without shaking) is read on the graduated cylinder.
This method describes how to evaluate husk character as part of the visual and manual inspection of a lot of barley.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
Visual assessment
This method describes how to determine the percentage of kernels with damaged husks in a lot of barley as part of visual and manual inspection.
Barley intended for the production of malt; therefore, the kernels are to be evaluated on the basis of the characteristics described below.
Visual assessment
Determination of the "air volume" (gas volume other than carbon dioxide) in the headspace of bottles and cans
Suitable for determination in beer, mixed beer beverages and carbonated beverages
The method provides valuable information on effective and uniform foaming and undercap gassing during can filling.
The gas in the headspace of bottles and cans is captured under a funnel filled with water and subsequently migrates very slowly through a column of liquid containing potassium hydroxide or sodium hydroxide, whereupon the carbon dioxide also contained in the headspace is bound by the caustic solution. The remaining gas, consisting of nitrogen and oxygen, is captured in a burette, from which the volume can be read. The value from the burette is expressed as “air in headspace” [1].
Determination of the "air volume" (gas volume other than carbon dioxide) and oxygen in the headspace of cylinders and cans
Suitable for determination in beer, mixed beer beverages and carbonated beverages
The burette containing the caustic solution, in this case, is equipped with a short capillary outlet. A tube is attached to this outlet, connecting the burette to a second burette with a lower capillary outlet. The second burette contains an alkaline solution of sodium dithionite, which binds oxygen [1, 2]. In the first burette, the volume of air is measured, and in the second, the volume of nitrogen.