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

The determination of the moisture content of all malts by loss in mass on drying under specified conditions. The ISO Method for moisture content of grain (ISO 712-1985) which is used for barley (EBC Method 3.2) must not be used for malt as the conditions of drying are such that chemical condensations occur in which water is formed as a product of reaction.

It is necessary to use EBC Method 1.1 and 4.1

The determination of the total nitrogen content of malt by a Kjeldahl procedure.

It is necessary to use EBC Method 3.3.1

The determination of the total nitrogen content of malt by a combustion method based on the Dumas principle.

It is necessary to use EBC Method 3.3.2

The determination of average corn weight as a measure of barley quality.

It is necessary to use EBC Method 3.4

The determination of the potential of malt for producing wort solubles by a standard mashing programme. This procedure is also used for the determination of saccharification rate, odour, speed of filtration, pH of wort, colour, viscosity of wort, soluble nitrogen content and free amino nitrogen content.

It is necessary to use EBC Methods 1.1 , 8.2.1 or 8.2.2, 4.7.1 or 4.7.2 and 8.3