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STUDIES TO IMPROVE THE FINE‐COARSE EXTRACT DIFFERENCE FIGURE
Author(s) -
Bishop L. R.
Publication year - 1961
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.2050-0416.1961.tb01788.x
Subject(s) - grind , sieve (category theory) , mathematics , particle size , materials science , chemistry , composite material , combinatorics , grinding
For analyses according to the methods given in Analytica‐E.B.C., a new approach to the measurement of fine‐coarse extract differences in malts is suggested in the use of a Casella version of the Wiley‐type mill. By a combined cutting and sieving action this can give a regular particle size to the ground material, both for the fine grind (1‐mm. sieve) and for the coarse grind (2–5‐mm. sieve). In consequence, much more reliable figures have been obtained for the fine‐coarse extract difference in tests in different laboratories and over a wide range of malt modification. The fine Casella grind gives extract yields close to the corresponding values by the present standard fine grind. As a result of these tests a mill is under development to see if the specific requirements for malt analyses for extract can be met.