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THE REVISED CALCULATION OF THE EXTRACTS OF MALTS AND ADJUNCTS IN THE INSTITUTE OF BREWING STANDARD METHODS
Author(s) -
Bishop L. R.,
Hickson W.
Publication year - 1948
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1948.tb01598.x
Subject(s) - brewing , raw material , range (aeronautics) , food science , moisture , mathematics , chemistry , materials science , organic chemistry , fermentation , composite material
This paper explains the basis of the revised method for the calculation of the extract of malt adopted by the Analysis Committee. It was necessary to ascertain whether the calculation applied also to the extract of adjuncts, and it was also necessary to check the calculation of the extract in the half‐rate mashes used for raw grain. To provide the necessary evidence, mashes were made of as wide a range of materials as was available and covering as wide a range of extract as possible. The results indicate that both the full (50 grms.) and the half (25 grms.) revised methods of calculation of extract apply accurately both to malts and adjuncts within the normal ranges of extract and moisture content.