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
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
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
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
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
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
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
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
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
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
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
