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