This method describes how to determine the capacity for water imbibition (moisture uptake) in barley.
Barley intended for the production of malt is evaluated on the basis of its capacity for water imbibition.
Barley is steeped according to a defined scheme, and the absorption of the steeping liquor by the kernels at defined times is determined by calculating the moisture content. The moisture content after 72 h steeping time is used to assess the absorption of steeping liquor or the capacity for water imbibition in barley.
This method describes how to determine the true color of water by means of spectrophotometry.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
The color of water is determined by measuring the absorbance at a minimum of three wavelengths at various points across the visual spectrum:
λ1 = 436 nm (obligatory), λ2 = 525 nm, λ3 = 620 nm (for λ2, λ3 minor deviations are permitted). If necessary, measurements at additional wavelengths must be carried out.
This method describes how to determine the color of water by visual means.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Pour-plate method and microscopy.
Check for microbiological vulnerabilities by detecting bacteria (moderately acid-tolerant bacteria) and yeasts in process water.
Pour-plate method and membrane filtration
Boiler water for use in the production of beer and other foods
Hydrazine and p-dimethylaminobenzaldehyde in an aqueous solution containing alcohol form a compound which is yellowish red in color.