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
EU Regulation on hygiene of foodstuffs, quality of water and ISO/EN norms on water analysis as wella s rules applying outside the European Union.
The determination of the extract content of caramel.
It is necessary to use EBC Method 5.2
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
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
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
The determination of the apparent fermentability of sugars and syrups using a yeast procedure.
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
The determination of the copper content of sugars and syrups by atomic absorption spectrophotometry.
It is necessary to use EBC Methods 9.14.3 and 6.6
The determination of the hot water extract of unmalted grain using a mashing procedure and a mixed grist.
It is necessary to use EBC Methods 5.7 and 6.1.1
The determination of extract of untreated grain grits and other raw grain using a mashing procedure. Descriptors: calculate the extract of the cereal adjunct, calculate the extract expressed as % soluble extract, calculation of extract on a dry basis
It is necessary to use EBC Methods 1.1, 6.1.1 and 4.6.1
The determination of wort colour using a colour comparator and a standard light source.
It is necessary to use EBC Methods 6.14, 4.7.2 and 6.1.1
Descriptors: sampling of hops an hop products, unpacked hops, packed hops, hop powder and pellets, isomerised hop products, hop extract.
It is necessary to use EBC Method 2.1
The determination of the moisture content of hops, hop powders and hop pellets by loss on drying. Descriptors: calculate the moisture percentage of the sample.
Determination of the seed content of whole hops by separation of the remaining material. Descriptors: calculate the seed content.
The determination of the lead conductance value of hops, hop powders and hop pellets by conductometry. Descriptors: concentration of lead acetate, calculate the lead conductance value of hops.
This Method was last updated in January 2019. The updates cover the “Procedure” and “Precision” chapters. In the “Procedure” chapter, the extraction parameters are more specified and the method of conductometric titration has been harmonized with Method 7.5 “Bitter Substances in Hops and Hop Products: Lead Conductance Value and Total Resin, Soft Resin and Hard Resin”. The “Precision” chapter now reflects the recent results of a collaborative trial on both hops and pellets carried out in 2018 covering a broader range from low to high alpha varieties as typically used today.
It is necessary to use EBC Method 7.1
Determination of Lead Conductance Value and hop resin fractions of hops, hop powder products and hop extract powder following the Ganzlin Modification of the Wöllmer method. Descriptors: calculate the concentration of lead acetate, calculation of lead conductance value
The determination of Lead Conductance Value and hop resin fractions of hop extracts following the Ganzlin Modification of the Wöllmer method. Descriptors: calculation of total resin, calculation of soft resin, calculation of hard resin, calculation β-fraction.
It is necessary to use EBC Method 7.5
The method specifies a high performance liquid chromatographic analysis for the determination of α- and β-acids for all hops, hop powder products as well as for all conventional hop extracts.
It is necessary to use EBC Methods 7.1 and 7.6.
The simultaneous determination of iso-α-, α- and β-acids in hop and isomerised hop extracts using High Performance Liquid Chromatography (HPLC).
It is necessary to use EBC Methods 7.1 and 7.6
This method specifies an isocratic high performance liquid chromatographic method for the determination of all types of iso-α-acids and reduced iso-α-acids (but not mixtures of different types) in hop products. Descriptors: concentration of a particular type of iso-α-acids, response factor for a particular type of iso-α-acids.
It is necessary to use EBC Methods 7.1, 7.7, 7.6 and 7.8.
The determination of the oil content of hops, hop powders, hop pellets and hop extracts by steam distillation. Descriptors: institute of brewing still.
It is necessary to use EBC Method 7.1
The simultaneous determination of iso-α-, α- and β-acids in stabilised non-isomerised hop pellets using high performance liquid chromatography (HPLC).
The simultaneous determination of iso-α-, α- and β-acids in isomerised hop pellets using high performance liquid chromatography (HPLC).
It is necessary to use EBC Method 7.1
The method identifies and quantifies selected components of hop essential oil. Descriptors: sample gas chromatogram for hop essential oil.
The method specifies a spectrophotometric procedure for the determination of the Hop Storage Index (HSI) of hops or hop pellets. The HSI is variety-dependent to some degree and measures an oxidative decrease in both α- and β-acids.
It is necessary to use EBC Methods 1.2 and 7.1.
The determination of total polyphenols in hops and hop pellets by spectrophotometry.
The method specifies a high-performance liquid chromatographic analysis method for the determination of xanthohumol for all hops, hop powder products as well as for all conventional or xanthohumol-rich hop extracts.
It is necessary to use EBC Methods 7.1, 7.7 and 7.8
This method describes procedures employed to obtain homogeneous and representative samples of wort for analysis.
The determination of the specific gravity and the defined specific gravity/density derived values of wort in air at 20 °C by weighing a known volume in a pyknometer or gravity bottle. Descriptors: pyknometer, reischauer type, gay-lussac type, gravity bottle.
