The method describes how to determine the residual alkalinity in the water used as an ingredient in beer production (brewing liquor).
The residual alkalinity is calculated using the following parameters: total hardness, calcium hardness and magnesium hardness.
Determination of the total extract in the spent grain through enzymatic digestion
Wet spent grain, dry spent grain
The total extract is obtained through boiling the spent grain followed by enzymatic digestion with technical enzymes (Termamyl 120 L and SAN Super 360 L). The available residual extract represents the difference between total extract and soluble extract.
Determination of the total extract in the spent grain using the diastase method
Wet spent grain, dry spent grain
The total extract is obtained through boiling the spent grain followed by enzymatic digestion with diastase obtained from malt. The available residual extract represents the difference between total extract and soluble extract.
This method describes how to determine the acid consumption or acid capacity of water.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Boiler water for use in the production of beer and other foods
Hydrazine and p-dimethylaminobenzaldehyde in an aqueous solution containing alcohol form a compound which is yellowish red in color.
This method describes the general requirements for boiler feed water:
Boiler feed water for use in the production of beer and other foods
The requirements for boiler feed water are detailed in the analysis methods listed below.