The husk content of barley intended for use in beer production should be known.
The husks are separated from the barley kernels through treatment with sodium hypochlorite. The husk content is determined by calculating the reduction in weight, (dry matter) resulting from the removal of the husks.
This method describes how to evaluate husk character as part of the visual and manual inspection of a lot of barley.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
Visual assessment
Barley intended for the production of malt; therefore, the kernels are to be evaluated on the basis of the characteristics described below.
Visual assessment
This method describes how to determine the percentage of kernels with damaged husks in a lot of barley as part of visual and manual inspection.
Barley intended for the production of malt; therefore, the kernels are to be evaluated on the basis of the characteristics described below.
Visual assessment
This method describes how to evaluate the degree of contamination or the purity of malt as part a manual inspection procedure.
Malt intended for use in beer brewing or elsewhere in the food industry.
Visual examination of malt for foreign objects. Refer to the Sieving Test for Malt (R-200.08.011).
A criterion for the visual and manual inspection of whole hops is to evaluate the shape and development of the hop cone.
Points to be awarded: 1−15
Whole hops intended for use in beer brewing or elsewhere in the food industry
Evaluation of the appearance of hop cones is performed through visual and manual inspection.