This document is concerned with methods for sampling coloured malts and coloured malt products .
It is necessary to use EBC Methods 3.1 and 6.2
The determination of the extract content of coloured malt beer.
It is necessary to use EBC Methods 5.1 and 4.5.1
The determination of the colour of coloured malt beer using either a visual method or by spectrophotometry.
It is necessary to use EBC Methods 5.1 and 4.7.1 or 4.7.2
The determination of the moisture content of coloured malts by loss in mass on drying under specified conditions.
It is necessary to use EBC Method 4.2
The determination of extract content of coloured malts and caramel malts. Descriptors: calculate the extract content of the coloured malt or caramel malt.
It is necessary to use EBC Methods 5.1, 5.4 and 4.5.1
The determination of the colour of coloured malts and caramel malts using either a visual method or by spectrophotometry.
It is necessary to use EBC Methods 5.5, 4.5.1 and 4.7.2
The determination of hot water extract of coloured malt using a mashing procedure and amixed grist. Descriptors: calculate the excess degrees of gravity of the filtrate, calculate the extract of coloured malt.
It is necessary to use EBC Methods 1.1, 4.1 and 4.6.1
The determination of wort colour using a colour comparator and a standard light source. The normal colour range of coloured malts is from 15-500 EBC units. Dark malts are defined as malts which have a colour greater than 500 EBC units.
It is necessary to use EBC Methods 5.7, 4.7.2 and 4.1
The determination of extract of dark malts and roasted barley using a mashing procedure with boiling water. Descriptors: calculate the extract, expressed in litre degrees/kg, calculate the extract expressed as % soluble extract, calculation of extract on dry basis.
It is necessary to use EBC Methods 1.1, 4.1 and 4.6.1
The determination of extract colour, produced from an infusion of dark malt or roasted barley, using a colour comparator and a standard light source.
It is necessary to use EBC Methods 5.9, 4.7.2 and 4.1