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.
The compounds in the malt dissolved in the mash liquor during a standardized mashing process using finely ground malt (fine grist) are determined in this analysis.
Malt intended for use in beer brewing or elsewhere in the food industry
The Congress mash method primarily serves to determine the extract content of malt.
The extract content is determined by the weight ratio sL 20/20 of the wort on the basis of the official sugar tables (Plato tables) at 20 °C. sL 20/20 stands for the weight ratio of a volume of wort at 20 °C to the same volume of water at the same temperature.
Furthermore, the following is tested over the course of this analysis: Iodine test (saccharification time), odor of the mash, wort run-off, clarity of the filtered wort; the Congress wort is also used as a basis for a wide variety of further analyses.