ANALYTICA EBC

• 22/10/2018
• 3144
• |
• 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
• 3631
• |
• 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
• 5211
• |
• 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
• 1286
• |
• 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
• 1256
• |
• 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.

• 22/10/2018
• 3261
• |
• Coloured Malts and Coloured Malt Products
• |
• 1997

5.1 - Sampling of Coloured Malts and Coloured Malt Products

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

• 22/10/2018
• 3041
• |
• Coloured Malts and Coloured Malt Products
• |
• 1997

5.2 - Coloured Malt Beer: Extract

The determination of the extract content of coloured malt beer.

It is necessary to use EBC Methods 5.1 and 4.5.1

• 22/10/2018
• 3436
• |
• Coloured Malts and Coloured Malt Products
• |
• 1997

5.3 - Coloured Malt Beer: Colour

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

• 22/10/2018
• 3149
• |
• Coloured Malts and Coloured Malt Products
• |
• 2000

5.4 - Coloured Malts: Moisture

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

• 22/10/2018
• 2980
• |
• Coloured Malts and Coloured Malt Products
• |
• 2000

5.5 - Coloured Malts: Extract

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

• 22/10/2018
• 3544
• |
• Coloured Malts and Coloured Malt Products
• |
• 2000

5.6 - Coloured Malts: Colour, Visual Method

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

• 22/10/2018
• 3302
• |
• Coloured Malts and Coloured Malt Products
• |
• 2005

5.7 - Coloured Malts, Constant Temperature Mash: Extract (formerly published as IOB Method 3.3)

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

• 22/10/2018
• 3200
• |
• Coloured Malts and Coloured Malt Products
• |
• 2004

5.8 - Coloured Malts, Constant Temperature Mash: Colour, Visual Method (formerly published as IOB Method 3.4)

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

• 22/10/2018
• 3209
• |
• Coloured Malts and Coloured Malt Products
• |
• 2004

5.9 - Dark Malts and Roasted Barley, Constant Temperature Mash: Extract (formerly published as IOB Method 3.5)

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

• 22/10/2018
• 3378
• |
• Coloured Malts and Coloured Malt Products
• |
• 2004

5.10 - Dark Malts and Roasted Barley, Constant Temperature Mash: Colour, Visual Method (formerly published as IOB Method 3.6)

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

• 22/10/2018
• 3371
• |
• Cereal Adjuncts, Sugars, Syrups and Caramel
• |
• AM
• 1997

6.1 - Moisture

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

• 22/10/2018
• 3082
• |
• 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

• 22/10/2018
• 2824
• |
• 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

• 22/10/2018
• 3042
• |
• Cereal Adjuncts, Sugars, Syrups and Caramel
• |
• 2004

6.2.1 - Moisture Content of Unmalted Cereal Adjuncts other than Maize

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

It is necessary to use EBC Method 3.2

• 22/10/2018
• 3086
• |
• 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

• 22/10/2018
• 3906
• |
• 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

• 22/10/2018
• 3787
• |
• 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

• 28/10/2020
• 4599
• |
• 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

• 22/10/2018
• 2889
• |
• 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 

• 22/10/2018
• 2861
• |
• 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

• 22/10/2018
• 3487
• |
• 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

• 22/10/2018
• 2931
• |
• 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

• 22/10/2018
• 3521
• |
• 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

• 22/10/2018
• 2865
• |
• Cereal Adjuncts, Sugars, Syrups and Caramel
• |
• AM
• 1997

6.11 - Apparent Fermentability of Sugars and Syrups

The determination of the apparent fermentability of sugars and syrups using a yeast procedure.

• 22/10/2018
• 2884
• |
• Cereal Adjuncts, Sugars, Syrups and Caramel
• |
• 2004

6.12 - Iron in Sugars and Syrups (formerly published as IOB Method 5.6)

The determination of the iron content of sugars and syrups by atomic absorption spectrophotometry.

It is necessary to use EBC Methods 9.13.3 and 6.6