Boiler water for use in the production of beer and other foods
Hydrazine and p-dimethylaminobenzaldehyde in an aqueous solution containing alcohol form a compound which is yellowish red in color.
Determination of the fermentation cellar yield in order to monitor brewhouse operations
Wort from the midpoint of chilling/pitching wort
The fermentation cellar yield is calculated using the value determined for the amount of extract contained in a batch of wort relative to the amount of extract present in the raw materials used to produce the wort.
The moisture content of adjuncts is determined through the loss in mass during a standardized drying process, in which ground malt is dried at a defined temperature within a specified time in an electrically heated drying oven.
The moisture content is determined through the difference in the weight of the adjuncts prior to and after drying.
For samples with a moisture content greater than 17 % (for corn over 15 %), the sample has to be dried prior to conducting the analysis.
The sample is extracted with petroleum ether in a Soxhlet apparatus equipped with a reflux condenser; the solvent is evaporated and the crude fat residue weighed.
all adjuncts in liquid form
Spectrophotometric color determination of a previously diluted sample (10 % solution, refer to R-160.01.005 Extraktgehalt von flüssigen Malzersatzstoffen).
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
visual assessment