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
This method describes how to determine the percentage of malt that sinks in water.
Malt intended for use in beer brewing or elsewhere in the food industry
Barley kernels sink in water, while malt kernels normally float due to air pockets. The number of floating kernels increases with greater acrospire development and corresponding degree of advanced malt modification.
Malt intended for use in beer brewing or elsewhere in the food industry.
This method is based upon on the fact that the β-glucan-rich cell walls of the endosperm are progressively broken down during malting. This process can be made visible by staining the cell walls that are still intact with the fluorochrome Calcofluor, which exclusively binds β-glucans starting at a molecular weight of approx. 10,000 D.
Modification is revealed by allowing the barley kernels, which have been cut in half, to react with Calcofluor (with Fast Green as a contrast medium). The kernels are subsequently examined under UV light (365 nm) in a suitable analyzer device. An intense, bright blue fluorescence occurs where unmodified endosperm cells are present, while the modified parts appear dark blue.
This method describes how to determine the extract content of roasted and caramel (crystal) malt by means of a modified Congress mash method.
Roasted and caramel (crystal) malts intended for use in beer brewing or elsewhere in the food industry
Pilsner malt, of which the moisture content, extract and color are known, is mashed together with roasted or caramel (crystal) malt according to the Congress mash method. The extract content of the roasted or caramel (crystal) malt is determined by taking the analysis values for the pilsner malt into account.
This method describes how to carry out the profile test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
This method is employed for determining the appropriate level of intensity for certain product attributes.
Prediction of the extract content and predetermination of the processability and value of a lot of barley for brewing purposes
The behavior of barley during the malting process, which is intended for large-scale malt production, must be known.
MEBAK approved and adopted a micromalting procedure on 6 April 1971 as a standard method for predicting the extract content and for determining the suitability of barley varieties for malting. In 2003, MEBAK shortened the procedure by one day for a total of six days for vegetative growth (steeping and germination), the same length of time as the EBC procedure.