This method describes the determination of the extract content of malt through the application of a complete extraction technique.
Malt intended for use in beer brewing or elsewhere in the food industry
Since the Congress mash method does not accurately quantify the extract content of malt, an attempt was made to eliminate the sources of error present in the method. The method described below incorporates the procedure for producing a Congress mash according to the EBC, followed by a complete extraction of the dissolved substances with a suitable apparatus. After the extraction is complete, the weight is determined. This method is preferred for determining brewhouse yield (e.g., during brewhouse equipment commissioning tests).
This method describes how to measure the benzene content of drinking water using an extraction technique.
Drinking water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
The unfiltered water sample is extracted using a non-polar solvent (e.g., pentane), and the extract is measured using gas chromatography with a flame ionization detector.
Determination of the density of a liquid using an aræometer (Archimedes' principle)
beer, beer-based beverages, NAB, beverages, liquid
Determining the density by using the buoyancy of a hollow body of constant volume requires an aræometer (hydrometer) with a suitable measurement range. The buoyancy corresponds to the weight of the water displaced by the submerged hollow body and is directly proportional to the density of the displaced fluid.
Determination/calculation of original gravity, alcohol and real extract content after distillation of beer, beer-based beverages or beverages.
Beer, beer-based beverages, beverages
After distillation of the sample, the original gravity, alcohol and real extract content of the beer in beer-based beverages or other beverages can be determined from the densities of the distillate and residue.
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.