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 inspection and sensory assessment.
This method describes how to determine the extract content of malt used to produce laboratory wort.
Malt intended for use in beer brewing or elsewhere in the food industry
The extract content of malt refers to the compounds from finely ground malt (fine grind), which are brought into solution during a standardized mashing process.
The extract content is determined by the weight ratio sL 20/20 of the wort on the basis of the official sugar tables (Plato tables) at 20 °C. sL 20/20 stands for the weight ratio of a volume of wort at 20 °C to the same volume of water at the same temperature.
This method describes how to determine the time required for filtration of laboratory mashes.
Malt intended for use in beer brewing or elsewhere in the food industry
The time from the beginning to the end of filtration is determined when producing a laboratory mash.
This method describes the fluorimetric determination of high-molecular weight β-glucans in laboratory worts.
Suitable for all types of (laboratory) worts
The fluorochrome Calcofluor forms a complex with high molecular weight β-glucans (molecular weight greater than 5 kDa). Complex formation results in an increase in fluorescence; however, this fluorescence is extremely unstable due to photochemical degradation.
Reproducible measurements for fluorescence and determination of β-glucan are possible through measurement in an automatic analysis system based on flow injection (flow-injection analysis). The apparatus is calibrated using purified barley β-glucan standard solutions.
Analysis of sugar in wort, beer and other beverages by means of HPAEC-PAD
This method is suitable for wort, beer and other beverage.
Using a strongly alkaline eluent, carbohydrates are ionized and separated and quantified using an appropriate ion exchange column.
The carbohydrates are detected amperometrically. By applying a potential, the ions are oxidized at a gold electrode and induce a measurable charge. To prevent the electrode from being occupied in a very short time, the potential is then reversed to reduce and release the ions from the electrode.
The main components of wort are the fermentable sugars, monosaccharides, disaccharides and trisaccharides. Saccharomyces cerevisiae brewing yeast requires fermentable and assimilable sugars through oxidation, primarily glucose, fructose, sucrose, maltose and maltotriose, whereby wort is composed of predominantly maltose. Carbohydrates make up approximately 90 % of wort, 74 % of which is fermentable sugars. The total sugar concentration of a 12 %, standard-strength wort made from pale malt is 88 g/l on average.
Determination of the proportional composition of grist fractions through sieve analysis
Malt grist, grist from adjuncts
The extract yield in the brewhouse is highly dependent on optimal milling of the malt or other grain. The composition of the brewery grist should therefore be monitored on a regular basis.
The sieve analysis is performed on a sample of brewery grist of a known weight with a shaking device containing a set of sieves (according to DIN ISO 3310-1 specifications or a Pfungstädter plansifter sieving device).