Prior to storage, the moisture content of barley must be determined.
Measurement of the electrical resistance in the ground and pressed sample
Prior to storage, the moisture content of barley must be determined.
The electrical capacitance of a whole, unground grain sample is measured. The apparatus contains three sensors:
Capacitance
The moisture present in a sample absorbs the electrical energy between the walls of the sample container. The electrical signal or the “capacity” increases with higher moisture contents of the sample and with larger sample sizes.
Oscillating weight balance
The oscillating weight balance measures the frequency to determine the mass.
Temperature correction
The capacitance of the sample rises with the temperature. A Thermistor temperature sensor is built into the sample container. The microprocessor automatically corrects for the moisture content.
This method describes how to determine the capacity for water imbibition (moisture uptake) in barley.
Barley intended for the production of malt is evaluated on the basis of its capacity for water imbibition.
Barley is steeped according to a defined scheme, and the absorption of the steeping liquor by the kernels at defined times is determined by calculating the moisture content. The moisture content after 72 h steeping time is used to assess the absorption of steeping liquor or the capacity for water imbibition in barley.
Whole hops intended for use in beer brewing or elsewhere in the food industry
Evaluation of the appearance of hop cones is performed through visual and manual inspection.
Whole hops intended for use in beer brewing or elsewhere in the food industry
Evaluation of the appearance of hop cones is performed through visual inspection and sensory assessment.
Malt intended for use in beer brewing or elsewhere in the food industry
Viscometric Determination of Gelatinization Temperature (GT)
The gelatinization temperature (GT) can be determined using a rotary viscometer (e.g., amylograph or viscograph, Brabender GmbH & Co. KG, Germany [7] or Rapid-Visco-Analyser (RVA), Perten Instruments, a PerkinElmer Company, USA [8]).
Unlike the analysis method for adjuncts which do not contain a large amount of enzymes, for the analysis of barley malt, a mash with a mash to sparge ratio of 1 : 4 (similar to that commonly found in the brewing process) is used [9]. The sample is heated according to a programmable temperature/time program (refer to table 1) and the viscosity is measured using measuring stirrer throughout the process.
A gelatinization begins to occur, an increase in viscosity is registered; temperature of the sample is measured and identified as the corresponding gelatinization temperature. An increase in viscosity of a minimum of 24 cP (mPa × s) within six seconds is the evaluation criterion for the pasting temperature.