This method describes how to calculate the magnesium ion content of water.
Magnesium ions are calculated by subtracting concentration of calcium ions (W-000.17.031 - Calcium in Wasser, Komplexometrische Bestimmung mit EDTA) from the total hardness (W-000.11.031 - Gesamthärte in Wasser).
If a water sample is run through a strongly acidic cation exchanger, all of the cations are replaced with hydrogen ions, thus producing the corresponding free acids in equivalent quantities (total mineral acid value). Since the carbonates and bicarbonates are transformed into carbon dioxide and therefore escape determination, their content must be determined through titration with acid to a pH of 4.3 (m value).
This method describes how to calculate the concentration of sodium and potassium ions in water.
Since analyses for determining the concentrations of sodium and potassium ions in water require considerable effort, and these ions are not very relevant for evaluating the suitability of water for the processes of brewing and malting, a simple calculation will suffice. The difference in the concentrations of anions and cations in the water is determined, allowing the calculation to be performed under the assumption that only sodium ions are present in the water.
Suitable for all beverages
The energy value or caloric value of beer is calculated according to Council Directive 90/496/EEC and is based upon the amount of protein, carbohydrate, alcohol, glycerin and organic acids. For performing the calculation, caloric values are attributed to 1 g of each of the following: 17 kJ (4 kcal) of protein or utilizable carbohydrate, 29 kJ (7 kcal) of ethanol, 13 kJ (3 kcal) of organic acid, and 10 kJ (2.4 kcal) of higher alcohols. (Fat is not included in the calculation for beer.)
This is a mathematical method for calculating the dextrin content as a difference between the total glucose content and the fermentable extract as determined through analytical methods.
Suitable for beer
The dextrin content is calculated through multiplication of the difference between the total glucose content and the fermentable extract by a factor of 0.915.
Suitable for beer
The carbohydrates are calculated as a sum of the fermentable extract as determined through an analytical method and through the calculated value for dextrins according to B-420.43.999 Berechnung der Dextrine.