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

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

The determination of extract colour, produced from an infusion of dark malt or roasted barley, using a colour comparator and a standard light source.

It is necessary to use EBC Methods 5.9, 4.7.2 and 4.1

The determination of moisture content in all cereal adjuncts used in the brewery. 

Procedures to be employed as appropriate for obtaining representative samples of unmalted cereals for analytical purposes. The procedures given are based on the methods of the International Organization for Standardization (ISO).

It is necessary to use EBC Method 3.1

Descriptors:schedule for sampling sugars and syrups, typical hand mixers, open sampling tube, bottom-valved sampling tube, pipeline probe.

it is necessary to use EBC Methods 3.1 and 2.1

The determination of the moisture content of all unmalted cereal adjuncts used in the brewery.

It is necessary to use EBC Method 3.2

This document is concerned with methods for sampling coloured malts and coloured malt products .

It is necessary to use EBC Methods 3.1 and 6.2

The determination of the extract content of coloured malt beer.

It is necessary to use EBC Methods 5.1 and 4.5.1

The determination of the colour of coloured malt beer using either a visual method or by spectrophotometry.

It is necessary to use EBC Methods 5.1 and 4.7.1 or 4.7.2

Determination of the high molecular weight mixed linkage (1,3) (1,4) ß-D-glucan (ß-glucan) fraction present in malt. 

It is necessary to use EBC Method 3.10.1

Determination of the total mixed linkage (1,3)(1,4)-β-D-glucan (β-glucan) content of malt.

It is necessary to use EBC Method 3.10.2, 4.5.1 or 4.6.1

Determination of the soluble high molecular weight mixed linkage (1,3)(1,4) β-D glucan (β-glucan) fraction present in malt.

It is necessary to use EBC Methods 1.2 and 4.5.1.

The determination of moisture and protein content in malt by near infrared spectroscopy.

it is necessary to use EBC Methods 4.2 and 4.3.1

The determination of the colour of congress wort after two hours of boiling under reflux.

The determination of the barley variety(ies) in a malt sample by acid polyacnylamide gel electrophoresis.

The determination of the ethyl carbamate precursor glycosidic nitrile in malt.

It is necessary to use EBC Methods 1.1 and 4.1 

The determination of kernel size and its evenness, broken kernels and foreign matter.

It is necessary to use EBC Method 3.11.1