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 the spectrophotometric determination of the boiled wort color of a (Congress) wort.
For pale malts, no statistically significant correlation has been found between the color of Congress wort and beer. It has, however, been verified repeatedly that reliable conclusions regarding the color of beer can be drawn from the color of the boiled Congress wort.
Malt intended for use in beer brewing or elsewhere in the food industry
After boiling for two hours on a reflux condenser, the wort is clarified using membrane filtration. The color is measured with a spectrophotometer.