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

The determination of cold water extract of malt.

It is necessary to use EBC Methods 1.1 and 4.1 

The determination of the colour of worts produced from a laboratory extract of malt by a spectrophotometric method. This method has been adopted as the reference method in preference to the more subjective visual method.

It is necessary to use EBC Methods 4.5.1 or 4.6.1 and 4.6.2

The determination of colour in malt wort using a colour comparator. Descriptors: transmission of the ebc scale glasses

it is necessary to use EBC Method 4.1

The determination of viscosity of worts produced during the course of malt analysis, using an appropriate viscometer.

It is necessary to use EBC Method 8.4

The determination of the total nitrogen content of won, prepared during the course of malt analysis, by a Kjeldahl procedure.

It is necessary to use EBC Methods 3.3.1 and 4.5.1

The determination of soluble nitrogen in unhopped wort from malt by spectrophotometry.

It is necessary to use EBC Methods 1.2, 4.9.1, 4.2 and 4.5.1

The determination of the total nitrogen content in wort, prepared during the course of malt analysis, by the Dumas combustion method. Descriptors: calculate the soluble nitrogen content as a percentage of dry malt.

it is necessary to use EBC Methods 4.2, 4.5.1 or 4.6

The determination of the free amino nitrogen content of malt using colorimetry with ninhydrin. The method gives an estimate of amino acids, ammonia and, in addition, the terminal nitrogen groups of peptides and proteins. Proline is partially estimated at the wavelength used. The method is not specific for α-­amino nitrogen since γ-amino butyric acid, which is present in malt worts, also gives a colour reaction with ninhydrin.

It is necessary to use EBC Methods 4.5.1 or 4.6.1 and 8.10

Estimation of the percentage of pre-germinated grains at the time of harvest. 

The object of this test is mainly to obtain an appropriate percentage of the kernel weight that does not contribute to extractable matter.

It is necessary to use EBC Method 3.2

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

Determination of the total mixed linkage (1,3)(1,4)-β-D-glucan (β-glucan) content of barley. Descriptors: principles of the analytical system used for flow injection measurement of β-glucan

It is necessary to use EBC Methods 3.1 and 3.2

The determination of kernel size and evenness.

The determination of the percentage of damaged barley kernels, which may deteriorate malt quality.

It is necessary to use EBC Method 3.11.1

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

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

It is necessary to use EBC Methods 3.2 and 3.3.1

This document deals with methods for sampling malts.

It is necessary to use EBC Method 3.1