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.
The method describes how to determine the viscosity using a micro viscometer (e. g. Lovis).
Suitable for all worts and types of mash.
The measuring principle of the Lovis micro viscometer is based on the Höppler “Falling Ball Viscometer”. A ball of known dimension rolls through a closed capillary, which is inclined at a defined angle. Inductive sensors detect the ball along an exactly defined distance of approximately 100 mm or 25 mm. The rolling time is measured by the instrument and is used for dynamic viscosity calculation. The temperature is precisely regulated by thermoelectric Peltier elements and checked by a Pt-100 temperature sensor. A temperature accuracy of ±0.02 °C and repeatability of ±0.005 °C can be reached.