CONTACT |  info@brewup.eu

ANALYTICA EBC

The Brewers of Europe Forum 2020 - Everything about beer in 2 days: conferences - trade show - networking
  • 22/10/2018
  • 1000
  • |
  • Malt
  • |
  • 1997

4.1 - Sampling of Malt

This document deals with methods for sampling malts.

It is necessary to use EBC Method 3.1

  • 22/10/2018
  • 908
  • |
  • Malt
  • |
  • 2000

4.2 - Moisture Content of Malt

The determination of the moisture content of all malts by loss in mass on drying under specified conditions. The ISO Method for moisture content of grain (ISO 712-1985) which is used for barley (EBC Method 3.2) must not be used for malt as the conditions of drying are such that chemical condensations occur in which water is formed as a product of reaction.

It is necessary to use EBC Method 1.1 and 4.1

The European reference Analytical Methods for breweries by EBC
  • 22/10/2018
  • 591
  • |
  • Malt
  • |
  • 1996

4.4 - Thousand Corn Weight of Malt

The determination of average corn weight as a measure of barley quality.

It is necessary to use EBC Method 3.4

  • 22/10/2018
  • 1546
  • |
  • Malt
  • |
  • 2004

4.5.1 - Extract of Malt: Congress Mash

The determination of the potential of malt for producing wort solubles by a standard mashing programme. This procedure is also used for the determination of saccharification rate, odour, speed of filtration, pH of wort, colour, viscosity of wort, soluble nitrogen content and free amino nitrogen content.

It is necessary to use EBC Methods 1.1 , 8.2.1 or 8.2.2, 4.7.1 or 4.7.2 and 8.3

  • 22/10/2018
  • 769
  • |
  • Malt
  • |
  • 1997

4.6.1 - Hot Water Extract of Malt: Constant Temperature Mash

The determination of Hot Water Extract of ale, lager and distilling malts using a constant temperature infusion mashing procedure of a coarsely ground sample (0,7 mm). The wort produced by this mashing procedure is used for ancillary analyses, such as the determination of saccharification rate, colour, viscosity of wort, soluble nitrogen content, free amino nitrogen content, fermentability, and pH. Fine/coarse difference may be derived by simultaneously determining the Hot Water Extract of a more finely ground grist (0,2 mm) from a second test portion of the malt sample.

It is necessary to use EBC Methods 1.1 and 4.1

The Brewers of Europe Forum 2020 - Everything about beer in 2 days: conferences - trade show - networking
  • 22/10/2018
  • 713
  • |
  • Malt
  • |
  • GM
  • 2000

4.7.1 - Colour of Malt. Spectrophotometric Method (RM)

The determination of the colour of worts produced from a laboratory extract of malt by a spectrophotometric method. This method has been adopted as the reference method in preference to the more subjective visual method.

It is necessary to use EBC Methods 4.5.1 or 4.6.1 and 4.6.2

  • 22/10/2018
  • 691
  • |
  • Malt
  • |
  • 1997

4.7.2 - Colour of Malt: Visual Method

The determination of colour in malt wort using a colour comparator. Descriptors: transmission of the ebc scale glasses

it is necessary to use EBC Method 4.1

  • 22/10/2018
  • 590
  • |
  • Malt
  • |
  • 2004

4.8 - Viscosity of Laboratory Wort from Malt

The determination of viscosity of worts produced during the course of malt analysis, using an appropriate viscometer.

It is necessary to use EBC Method 8.4

The European reference Analytical Methods for breweries by EBC
  • 22/10/2018
  • 643
  • |
  • Malt
  • |
  • 1997

4.9.1 - Soluble Nitrogen of Malt: Kjeldahl Method

The determination of the total nitrogen content of won, prepared during the course of malt analysis, by a Kjeldahl procedure.

It is necessary to use EBC Methods 3.3.1 and 4.5.1

  • 22/10/2018
  • 572
  • |
  • Malt
  • |
  • 1999

4.9.3 - Soluble Nitrogen of Malt: Dumas Combustion Method

The determination of the total nitrogen content in wort, prepared during the course of malt analysis, by the Dumas combustion method. Descriptors: calculate the soluble nitrogen content as a percentage of dry malt.

it is necessary to use EBC Methods 4.2, 4.5.1 or 4.6

  • 22/10/2018
  • 601
  • |
  • Malt
  • |
  • 1997

4.10 - Free Amino Nitrogen of Malt by Spectrophotometry

The determination of the free amino nitrogen content of malt using colorimetry with ninhydrin. The method gives an estimate of amino acids, ammonia and, in addition, the terminal nitrogen groups of peptides and proteins. Proline is partially estimated at the wavelength used. The method is not specific for α-­amino nitrogen since γ-amino butyric acid, which is present in malt worts, also gives a colour reaction with ninhydrin.

It is necessary to use EBC Methods 4.5.1 or 4.6.1 and 8.10

Dutch Craft Beer Conference 2020 - Craft Beer Big Ambitions
  • 22/10/2018
  • 576
  • |
  • Malt
  • |
  • 1999

4.11.1 - Fermentability, Final Attenuation of Laboratory Wort from Malt: Reference Method

The determination of the fermentability of wort using a yeast procedure. Descriptors: fermentability from the equation, original gravity of the wort and the present gravity of the fermented filtrate, calculate the percentage apparent attenuation, percentage real attenuation, fermentable extract

It is necessary to use EBC Methods 4.1, 4.5.1 or 4.6.1

  • 22/10/2018
  • 538
  • |
  • Malt
  • |
  • 1999

4.11.2 - Fermentability, Final Attenuation of Laboratory Wort from Malt: Rapid

The determination of the fermentabílity of wort using a rapid yeast procedure.  This method is given for guideline purposes only. It must be considered that the rapid method may lead to lower results compared to the reference method. Descriptors: original gravity of the wort and the present gravity of the fermented filtrate, percentage apparent attenuation, percentage real attenuation.

It is necessary to use EBC Methods 4.1, 4.5.1 or 4.6.1

The Brewers of Europe Forum 2020 - Everything about beer in 2 days: conferences - trade show - networking
  • 22/10/2018
  • 609
  • |
  • Malt
  • |
  • IM
  • 2006

4.13 - α-Amylase Content of Malt (IM)

The determination of the α-amylase activity of malt as the dextrinization time of a standardized starch solution in the presence of excess β-amylase.

It is necessary to use EBC Method 1.1

  • 22/10/2018
  • 599
  • |
  • Malt
  • |
  • 2010

4.14 - Modification and Homogeneity of Malt: Calcofluor Method

Estimation of the average modification as a percentage and the homogeneity of barley malt. Descriptors: MicroFluo calculation file, modification, variance, square of the standard deviation, homogeneity.

It is necessary to use EBC Method 4.1

Dutch Craft Beer Conference 2020 - Craft Beer Big Ambitions
Dutch Craft Beer Conference 2020 - Craft Beer Big Ambitions
  • 22/10/2018
  • 673
  • |
  • Malt
  • |
  • 2000

4.19 - Boiled Wort Colour

The determination of the colour of congress wort after two hours of boiling under reflux.