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HAZE IN E.B.C. WORTS
Author(s) -
Cole G. J.
Publication year - 1963
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.2050-0416.1963.tb01935.x
Subject(s) - mashing , mathematics , chemistry , food science
Variations in analytical procedure were associated with variations in the clarity of E.B.C. worts. Moderate variations from the stated E.B.C. mashing procedure were found to be important only in the case of temperature specifications. A practical method of applying the E.B.C. mashing procedure to six mashes at a time was developed, which gave haze values satisfactorily close to those obtained by the official method for a single determination. This method has been put to routine use in the laboratory. An alternative practical method for multiple mashing was less satisfactory.