The use of adjuncts is allowed for the production of beer which is not brewed according to the beer purity law – as long as they comply with national guidelines for beer production [1].
Certain disadvantages are inherent to the two methods above (refer to R-100.02.005 Extract Content in Adjuncts – Method According to DE CLERCK and R-100.03.005 Extract Content in Adjuncts – Method with Malt Addition), namely that the error associated with the determination of the extract content in malt added added as a starch conversion agent (for saccharification) is also included.
Collaborative trials conducted by the EBC Analysis Committee have shown that more accurate results are achieved when a commercial enzyme (e.g., Termamyl) is utilized for starch conversion.
This enzymatic method is recommended primarily for corn (maize) and corn (maize) products, as problems can be encountered with different rice varieties; longer filtration times have also been observed when barley is used as an adjunct.
Unmalted corn (maize) is subject to evaluation, which is to be utilized at various stages in the processes of beer or beverage production. This analysis method is not suitable for other adjuncts.
After corn starch is converted through the addition of purified, heat-stable α-amylase during a 15 min boiling process and subsequent Congress mash procedure, the extract content is determined.