Malt intended for use in beer brewing or elsewhere in the food industry
After boiling for two hours on a reflux condenser, the wort is clarified using membrane filtration. The color is measured with a spectrophotometer.
This method describes how to evaluate the odor of the Congress mash.
Malt intended for use in beer brewing or elsewhere in the food industry
The odor of the mash is evaluated with the help of the human olfactory apparatus.
Suitable for Congress mash
Wort is produced according to the Congress mash method (fine grind), and then the nitrogen content of the wort is determined.
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