Analytica EBC methods list - default page 1 - chemical-physical - cereal-adjuncts-sugars-syrups-and-caramel
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ANALYTICA EBC

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Analytica EBC - Moisture
  • 22/10/2018
  • 3338
  • |
  • Cereal Adjuncts, Sugars, Syrups and Caramel
  • |
  • AM
  • 1997

6.1 - Moisture

The determination of moisture content in all cereal adjuncts used in the brewery. 

Analytica EBC - Sampling of Cereal Adjuncts
  • 22/10/2018
  • 3029
  • |
  • Cereal Adjuncts, Sugars, Syrups and Caramel
  • |
  • 2004

6.1.1 - Sampling of Cereal Adjuncts

Procedures to be employed as appropriate for obtaining representative samples of unmalted cereals for analytical purposes. The procedures given are based on the methods of the International Organization for Standardization (ISO).

It is necessary to use EBC Method 3.1

Analytica EBC - Sampling of Sugars and Syrups
  • 22/10/2018
  • 2790
  • |
  • Cereal Adjuncts, Sugars, Syrups and Caramel
  • |
  • 1997

6.1.2 - Sampling of Sugars and Syrups

Descriptors:schedule for sampling sugars and syrups, typical hand mixers, open sampling tube, bottom-valved sampling tube, pipeline probe.

it is necessary to use EBC Methods 3.1 and 2.1

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Analytica EBC - Moisture Content of Maize
  • 22/10/2018
  • 3048
  • |
  • Cereal Adjuncts, Sugars, Syrups and Caramel
  • |
  • 1997

6.2.2 - Moisture Content of Maize

The determination of the moisture content of maize grits by loss of mass on drying under conditions specified in the ISO 6540 method. Descriptors: calculate the moisture content as % of the sample, with preconditioning, without preconditioning.

It is necessary to use EBC Method 1.1 and 6.1.1

Analytica EBC - Extract Content of Solid Adjuncts: ASBC Method (IM)
  • 22/10/2018
  • 3851
  • |
  • Cereal Adjuncts, Sugars, Syrups and Caramel
  • |
  • IM
  • 2004

6.3 - Extract Content of Solid Adjuncts: ASBC Method (IM)

The determination of the extract content in cereal adjuncts by means of a defined mashing procedure. Descriptors: calculate the extract content of mixed malt and cereal adjunct.

It is necessary to use EBC Methods 8.2.1 or 8.2.2 and 8.3 and 1.1 and 4.5.1

Analytica EBC - Extract Content of Solid Adjuncts: De Clerck Method
  • 22/10/2018
  • 3722
  • |
  • Cereal Adjuncts, Sugars, Syrups and Caramel
  • |
  • 2004

6.4 - Extract Content of Solid Adjuncts: De Clerck Method

The determination of the extract content of cereal adjuncts by means of a defined mashing procedure. Descriptors: calculate the extract of the cereal adjunct

It is necessary to use

Analytica EBC - Extract Content of Maize: Enzymatic Method
  • 28/10/2020
  • 4520
  • |
  • Cereal Adjuncts, Sugars, Syrups and Caramel
  • |
  • 2020

6.5 - Extract Content of Maize: Enzymatic Method

The determination of the extract content in refined maize grits and maize grits by an enzymatic method. Descriptors: calculate the extract content of the maize.

This method was based using a Heat-stable α-amylase enzyme, the Termamyl type 120 L enzyme. However, the producer stopped the production of this enzyme. The method has thus been adjusted in 2020 to a new enzyme commercially available.

It is necessary to use EBC Methods 8.2.1 or 8.2.2 and 8.3 and 1.1 and 4.5.1

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Analytica EBC - Extract Content of Liquid Adjuncts: ASBC Method (IM)
  • 22/10/2018
  • 2837
  • |
  • Cereal Adjuncts, Sugars, Syrups and Caramel
  • |
  • IM
  • 2004

6.6 - Extract Content of Liquid Adjuncts: ASBC Method (IM)

The determination of the extract content of liquid samples of sugars and syrups. Descriptors: extract content in litre degrees/kg, calculate extract in the sample after correcting for specific gravity of the solution.

It is necessary to use  EBC Methods 8.2.1 or 8.2.2 

Analytica EBC - Extract Content of Caramel
  • 22/10/2018
  • 2822
  • |
  • Cereal Adjuncts, Sugars, Syrups and Caramel
  • |
  • 1997

6.7 - Extract Content of Caramel

The determination of the extract content of caramel.

It is necessary to use EBC Method 5.2

Analytica EBC - Colour of Caramel
  • 22/10/2018
  • 3424
  • |
  • Cereal Adjuncts, Sugars, Syrups and Caramel
  • |
  • 2004

6.8 - Colour of Caramel

The determination of the colour of caramel using either the visual method or the spectrophotometric method. The spectrophotometric method is the reference method (RM).

It is necessary to use EBC Method 5.3

Analytica EBC - Colour of Liquid Adjuncts (IM)
  • 22/10/2018
  • 2898
  • |
  • Cereal Adjuncts, Sugars, Syrups and Caramel
  • |
  • IM
  • 2004

6.9 - Colour of Liquid Adjuncts (IM)

The determination of the colour of liquid adjuncts using either the visual method or the spectrophotometric method. The spectrophotometric method is the reference method (RM).

It is necessary to use EBC Method 6.6 and 8.5

The European reference Analytical Methods for breweries by EBC
Analytica EBC - Fatty Substances in Cereal Adjuncts
  • 22/10/2018
  • 3449
  • |
  • Cereal Adjuncts, Sugars, Syrups and Caramel
  • |
  • 1997

6.10 - Fatty Substances in Cereal Adjuncts

The determination of fatty substances in cereal adjuncts used in brewing. Descriptors: calculate the fatty substances (oil) content of the sample

It is necessary to use EBC Methods 1.1 and 6.1.1

The European reference Analytical Methods for breweries by EBC
Analytica EBC - Hot Water Extract of Untreated Grain Grits and other Cereal Raw Grain, Constant Temperature Mash (formerly published as IOB Method 4.6)
  • 22/10/2018
  • 3099
  • |
  • Cereal Adjuncts, Sugars, Syrups and Caramel
  • |
  • 2004

6.15 - Hot Water Extract of Untreated Grain Grits and other Cereal Raw Grain, Constant Temperature Mash (formerly published as IOB Method 4.6)

The determination of extract of untreated grain grits and other raw grain using a mashing procedure. Descriptors: calculate the extract of the cereal adjunct, calculate the extract expressed as % soluble extract, calculation of extract on a dry basis

It is necessary to use EBC Methods 1.1, 6.1.1 and 4.6.1

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