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

The determination of the fermentability of wort using a yeast procedure. Descriptors: fermentability from the equation, original gravity of the wort and the present gravity of the fermented filtrate, calculate the percentage apparent attenuation, percentage real attenuation, fermentable extract

It is necessary to use EBC Methods 4.1, 4.5.1 or 4.6.1

The determination of the fermentabílity of wort using a rapid yeast procedure.  This method is given for guideline purposes only. It must be considered that the rapid method may lead to lower results compared to the reference method. Descriptors: original gravity of the wort and the present gravity of the fermented filtrate, percentage apparent attenuation, percentage real attenuation.

It is necessary to use EBC Methods 4.1, 4.5.1 or 4.6.1

The determination of the amount of fermentable sugars in unboiled laboratory malt worts using a yeast procedure. Descriptors: calculate soluble extract, real fermentability, fermentable extract.

It is necessary to use EBC Methods 4.6.1 and 4.1

The determination of the combined activity of α- and β-amylase of malt under standardized reaction conditions. 

It is necessary to use EBC Method 1.1

The determination of the combined activity of α- and β-amylase of malt under standardized reaction conditions. 

It is necessary to use EBC Methods 4.12.1 and 4.13

The determination of the α-amylase activity of malt as the dextrinization time of a standardized starch solution in the presence of excess β-amylase.

It is necessary to use EBC Method 1.1

Estimation of the average modification as a percentage and the homogeneity of barley malt. Descriptors: MicroFluo calculation file, modification, variance, square of the standard deviation, homogeneity.

The updated method (2020) encompasses new coloration conditions.

It is necessary to use EBC Method 4.1

The estimation of friability, wholly and partly unmodified grains in malt. Descriptors: calculate the friability, calculate the glassy corns, calculate the amount of partly unmodified grains.

it is necessary to use EBC Methods 3.11.1 and 4.1