CONTACT |  info@brewup.eu

ANALYTICA EBC

The European reference Analytical Methods for breweries by EBC
  • 24/10/2018
  • 1638
  • |
  • Process Aids
  • |
  • IM
  • 2010

10.6 - Soluble Iron Content of Solid Process Aids (IM)

The determination of the soluble iron content of solid process aids by extraction with a buffer solution or beer. Descriptors: soluble iron content of the process aid in mg/kg, iron content of the test filtrate, in mg/litre, iron content of the blank filtrate, in mg/litre, m is the mean value, in mg/kg.

It is necessary to use EBC Methods 10.1 and 9.13.1 or 9.13.2 or 9.13.3

  • 24/10/2018
  • 1242
  • |
  • Process Aids
  • |
  • 2007

10.7 - Solid Process Aids: Effect on Aroma and Taste (IM)

For the approval of new materials or new suppliers by evaluating the sensory impact of process aids on the aroma and taste of beer. For use within problem solving related to off-flavours or taints.

It is necessary to use EBC Methods 10.1, 13.3, 13.4 and 13.14

  • 24/10/2018
  • 1370
  • |
  • Process Aids
  • |
  • GM
  • 1997

10.8 - Permeability of Filter Aids (RM)

The determination of the permeability which is a principal characteristic of filter aids. Descriptors: Operating Conditions, Permeability expressed in Darcy units, Conversion factor for units, Volume filtered in ml, Filter cake height in cm, thickness of the wet filter sheet, viscosity of water, Surface of filtration, Filtration pressure in bar, flow time in s.

The European reference Analytical Methods for breweries by EBC
  • 24/10/2018
  • 1299
  • |
  • Process Aids
  • |
  • 2007

10.11 - Brewery Gases: Effect on Aroma and Taste

For the approval of new gases or new suppliers of gases for use in brewing or packaging by evaluating their potential to taint the aroma and taste of water, wort or beer. For use within problem solving related to off-flavours or taints.

It is necessary to use EBC Methods 13.4 and 13.14

  • 24/10/2018
  • 1282
  • |
  • Co-Products
  • |
  • 1997

12.1 - Sampling of Spent Grains

Procedures to be employed for obtaining representative samples of spent grains for analytical purposes.

The European reference Analytical Methods for breweries by EBC
  • 24/10/2018
  • 1378
  • |
  • Co-Products
  • |
  • 2014

12.2 - Moisture Content of Spent Grains

The determination of the moisture content of spent grains by loss of mass on drying under specified conditions. Descriptors: mass in g of sample before drying, mass in g of sample after drying, Percentage of moisture lost by predrying, Percentage of moisture found in predried sample.

It is necessary to use EBC Methods 1.1, 4.2 and 12.1

  • 24/10/2018
  • 1432
  • |
  • Co-Products
  • |
  • 2015

12.3 - Total Available Extract in Spent Grains

The determination of the total extractable material of spent grains by water using a mashing procedure with action of added enzymes. Descriptors: extract content of the filtrate % Plato, extract content corresponding to the specific gravity of the correction solution % Plato, moisture of the predried spent grains in % (m/m), moisture of the predried spent grains in % (m/m).

It is necessary to use EBC Methods 1.1, 12.1 and 4.5.1

  • 24/10/2018
  • 1514
  • |
  • Co-Products
  • |
  • 1997

12.4 - Soluble Extract in Spent Grains

The determination of the soluble extract content of spent grains by extraction with water. Descriptors: extract content of the filtrate % Plato, moisture of the predried spent grains in % (m/m), soluble extract in % (m/m) as is, soluble extract in % (m/m) dry basis.

It is necessary to use EBC Methods 4.5.1 and 12.3

  • 24/10/2018
  • 1621
  • |
  • Co-Products
  • |
  • 2007

12.5 - Total Residual Extract in Spent Grains (formerly published as IOB Method 12.7)

The determination of total residual extract of spent grains using a mashing procedure. Descriptors: specific gravity of filtrate, gravity of mixed mash filtrate, gravity of control mash filtrate, specific gravity of mixed mash filtrate, specific gravity of control mash filtrate.

It is necessary to use EBC Methods 4.5.1, 12.3, 12.2, 8.2.1 or 8.2.2