Malt intended for use in beer brewing or elsewhere in the food industry
After boiling for two hours on a reflux condenser, the wort is clarified using membrane filtration. The color is measured with a spectrophotometer.
Determination of the overall brewhouse yield during wort production in order to monitor brewhouse operations
Wort from the midpoint of chilling/pitching wort
Since determination of the hot wort yield can be problematic and the cold wort yield as described above does not represent a measure of the total extract obtained from the grain bill, an attempt has been made to record all of the extract recovered, with the exception of that remaining in the spent grain. This value is then compared to the laboratory yield. The result is expressed as the total yield (overall brewhouse yield) (OBYCW) in %.
This method describes how to evaluate the odor of the Congress mash.
Malt intended for use in beer brewing or elsewhere in the food industry
The odor of the mash is evaluated with the help of the human olfactory apparatus.
Suitable for Congress mash
Wort is produced according to the Congress mash method (fine grind), and then the nitrogen content of the wort is determined.
Suitable for all (laboratory) worts
Wort is produced using a laboratory mash method (fine grind) after which the nitrogen content of the wort is determined.
Suitable for Congress mash
The amount of soluble nitrogenous substances in Congress wort is determined using spectrophotometry at wavelengths of 215 and 225 nm.