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.
Boiler water for use in the production of beer and other foods
Analogous to the p and m values obtained in the determination of acid capacity (pH 8.2 and 4.3), this analysis is performed according to W-000.13.031 Acid Consumption (Alkalinity, p-Value and m-Value)/Acid Capacity to pH of 8.2 and/or 4.3 for Water. The alkaline capacity of the boiler water is determined through titration of the sample with 0.1 N sodium hydroxide (instead of hydrochloric acid) to a pH of 4.3 and/or 8.2.
Barley intended for the production of malt is evaluated on the basis of germinative energy.
Two analyses are carried out on 100 kernels each, in 4 ml and 8 ml of water.
This method describes the determination of water sensitivity in barley.
Barley intended for the production of malt is evaluated on the basis of water sensitivity.
The 4 ml test measures the normal germinative energy of a barley sample. The 8 ml test provides information regarding the level of water sensitivity. During the steeping process, the water sensitivity of a barley sample must be taken into consideration. The duration of the air rest or dry-steep period must be extended with increasing sensitivity.
The water sensitivity is expressed as the difference between the germinative energy measured in the 4 ml and 8 ml tests.
Hop extract intended for use in beer brewing or elsewhere in the food industry
SO2 in the Karl Fischer solution creates an ester with methanol, which is neutralized through a reaction with a base. The anions of methylated sulfuric acid are the reactive component in the chemical reaction. In the water titration, the methyl sulfite anions are oxidized by iodine to form methyl sulfate. The endpoint can be determined either by a color change (addition of a starch solution) or electrochemically.
This method describes how to determine the true color of water by means of spectrophotometry.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
The color of water is determined by measuring the absorbance at a minimum of three wavelengths at various points across the visual spectrum:
λ1 = 436 nm (obligatory), λ2 = 525 nm, λ3 = 620 nm (for λ2, λ3 minor deviations are permitted). If necessary, measurements at additional wavelengths must be carried out.