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 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 the spectrophotometric determination of the color of roasted malt beer/extract.
Roasted malt beer/extract intended for use in beer brewing or elsewhere in the food industry.
This method describes the visual determination of the color of roasted malt beer/extract.
Roasted malt beer/extract intended for use in beer brewing or elsewhere in the food industry.
This method describes the determination of the extract content of malt through the application of a complete extraction technique.
Malt intended for use in beer brewing or elsewhere in the food industry
Since the Congress mash method does not accurately quantify the extract content of malt, an attempt was made to eliminate the sources of error present in the method. The method described below incorporates the procedure for producing a Congress mash according to the EBC, followed by a complete extraction of the dissolved substances with a suitable apparatus. After the extraction is complete, the weight is determined. This method is preferred for determining brewhouse yield (e.g., during brewhouse equipment commissioning tests).
Roasted and caramel malt intended for use in beer brewing or elsewhere in the food industry