ANALYTICA EBC

• 22/10/2018
• 4740
• |
• Malt
• |
• 2000

4.19 - Boiled Wort Colour

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

• 22/10/2018
• 3063
• |
• Malt
• |
• 2002

4.20 - Identification of Barley Varieties in Malt

The determination of the barley variety(ies) in a malt sample by acid polyacnylamide gel electrophoresis.

• 22/10/2018
• 3521
• |
• Malt
• |
• AM
• 2006

4.21 - Glycosidic Nitrile in Ale, Lager and Distilling Malts (formerly published as IOB Method 2.21)

The determination of the ethyl carbamate precursor glycosidic nitrile in malt.

It is necessary to use EBC Methods 1.1 and 4.1 

• 22/10/2018
• 5022
• |
• Malt
• |
• 2005

4.22 - Sieving Test for Malt

The determination of kernel size and its evenness, broken kernels and foreign matter.

It is necessary to use EBC Method 3.11.1

• 30/03/2023
• 1127
• |
• Malt
• |
• GM
• 2023

4.23 - Method to measure Congress Mash wort turbidity

This procedure is used for the determination of turbidity of congress mash wort. An adapted mashing regime is proposed to ensure complete starch saccharification when it is not complete with standard congress mash. In particular, it could be used to measure wort turbidity of malts with high starch gelatinization temperatures.

• 30/03/2023
• 1095
• |
• Malt
• |
• GM
• 2023

4.24 - Gushing potential of barley malt

For the last ten years, an increasing percentage of European barley malt samples have shown a tendency to create “gushing” beer. The gushing factors are believed to involve surface active molecules that form a layer around carbon dioxide bubbles present in beer, preventing these bubbles from re-solubilising and resulting in the over-foaming of the beer when opened. According to studies, this gushing phenomenon may be triggered by Fusarium infection. It appears to be highly complex and might be due to numerous factors. However, the mechanism is not fully explained yet.

The current method was adapted of the Modified Carlsberg Method with the help of the experts of “Barley & Malt” subcommittee experts.