6.3 - Extract Content of Solid Adjuncts: ASBC Method (IM)
- Cereal Adjuncts, Sugars, Syrups and Caramel
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