This method describes how to determine the extract content of malt used to produce laboratory wort.
Malt intended for use in beer brewing or elsewhere in the food industry
The extract content of malt refers to the compounds from finely ground malt (fine grind), which are brought into solution during a standardized mashing process.
The extract content is determined by the weight ratio sL 20/20 of the wort on the basis of the official sugar tables (Plato tables) at 20 °C. sL 20/20 stands for the weight ratio of a volume of wort at 20 °C to the same volume of water at the same temperature.
This method describes how to determine the time required for filtration of laboratory mashes.
Malt intended for use in beer brewing or elsewhere in the food industry
The time from the beginning to the end of filtration is determined when producing a laboratory mash.
The method describes the isothermal production of wort at 65 °C.
Malt intended for use in beer brewing or elsewhere in the food industry
The isothermal mashing process is the principle method for producing laboratory malt extract. The resultant wort is then analyzed for a wide variety of attributes. This mashing regime is often selected as the extraction process for the purposes of more discernably comparing the differences in barley varieties .