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.
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
The volatile constituents in hops or hop products are obtained by means of steam distillation. The hydrocarbon and oxygen fractions are separated using a process involving column chromatography.
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
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
Hop extract intended for use in beer brewing or elsewhere in the food industry
Valid for all non-turbid beers
By incrementally adding increasing amounts of a saturated ammonium sulfate solution to beer, haze appears as a result of protein precipitation. The amount of the ammonium sulfate solution necessary to produce haze is directly proportional to the stability of the beer. The ammonium sulfate precipitation value expresses the ml of saturated ammonium sulfate solution that must be added to 100 ml of beer in order to produce a barely perceptible opalescence.