The wort analysis methods are written, for example, for wort that is produced using the Congress mash method. These methods may also be applied in the analysis of wort which has been produced using a different mash method, particularly the isothermal 65 °C method. However, the reference values listed in the analysis method for Congress wort are not transferable.
This method describes how to perform the iodine test and measure the saccharification time in the Congress mash method.
Malt intended for use in beer brewing or elsewhere in the food industry
The iodine test is performed to determine the time required for saccharification during mashing. It is to be evaluated based on the type of malt used for mashing.