This method describes how to determine the moisture content of specialty malt.
Specialty malt intended for use in beer brewing or elsewhere in the food industry
Applicable for all (laboratory) worts
The Congress wort is heated in order to inactivate the amylolytic enzymes, and afterwards, yeast is added and the wort is allowed to completely ferment out at a minimum temperature of 20 °C in a fermentation tube (fig. 1). The difference in the extract before and after fermentation is measured in order to calculate the limit of attenuation.
This method describes how to determine the extract content of roasted and caramel (crystal) malt by means of a modified Congress mash method.
Roasted and caramel (crystal) malts intended for use in beer brewing or elsewhere in the food industry
Pilsner malt, of which the moisture content, extract and color are known, is mashed together with roasted or caramel (crystal) malt according to the Congress mash method. The extract content of the roasted or caramel (crystal) malt is determined by taking the analysis values for the pilsner malt into account.
The compounds in the malt dissolved in the mash liquor during a standardized mashing process using finely ground malt (fine grist) are determined in this analysis.
Malt intended for use in beer brewing or elsewhere in the food industry
The Congress mash method primarily serves to determine the extract content of malt.
The extract content is determined by the weight ratio sL 20/20 of the wort on the basis of the official sugar tables (Plato tables) at 20 °C. sL 20/20 stands for the weight ratio of a volume of wort at 20 °C to the same volume of water at the same temperature.
Furthermore, the following is tested over the course of this analysis: Iodine test (saccharification time), odor of the mash, wort run-off, clarity of the filtered wort; the Congress wort is also used as a basis for a wide variety of further analyses.
The method describes the isothermal production of wort at 65 °C.
Malt intended for use in beer brewing or elsewhere in the food industry
The isothermal mashing process is the principle method for producing laboratory malt extract. The resultant wort is then analyzed for a wide variety of attributes. This mashing regime is often selected as the extraction process for the purposes of more discernably comparing the differences in barley varieties .
Applicable for all (laboratory) wort
The Congress wort is heated in order to inactivate the amylolytic enzymes, and afterwards added to an Erlenmeyer flask along with 7.5 g/100 ml yeast where it is allowed to completely ferment out under constant agitation. The difference in the extract before and after fermentation is measured in order to calculate the limit of attenuation.