Suitable for all (laboratory) worts
Wort is produced using a laboratory mash method (fine grind) after which the nitrogen content of the wort is determined.
Suitable for Congress mash
The amount of soluble nitrogenous substances in Congress wort is determined using spectrophotometry at wavelengths of 215 and 225 nm.
The method describes the analysis for optically evaluating the (Congress) mash.
Malt intended for use in beer brewing or elsewhere in the food industry
Optical evaluation of the appearance of (Congress) wort
The method describes how to determine the viscosity using a rotary viscometer.
Suitable for any wort or mash
These devices measure the torque transferred through a cylindrical liquid layer between a stationary and a rotating disc. This method also allows changes in viscosity, which occur through the action of α-amylase on starch, to be automatically recorded by a plotter or PC.
Determination of the overall brewhouse yield during wort production in order to monitor brewhouse operations
Wort from the midpoint of chilling/pitching wort
Since determination of the hot wort yield can be problematic and the cold wort yield as described above does not represent a measure of the total extract obtained from the grain bill, an attempt has been made to record all of the extract recovered, with the exception of that remaining in the spent grain. This value is then compared to the laboratory yield. The result is expressed as the total yield (overall brewhouse yield) (OBYCW) in %.
Determination of the degree of proteolysis during mashing
Congress mash, cast-out wort
Mashing intensity provides information about the degree of proteolysis during the mashing process and is calculated as the quotient of the nitrogen content of brewery wort and the nitrogen content of Congress wort. It can be used to compare different mashing methods. An increase in mashing intensity usually corresponds to an increase in brewhouse yield.