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THE INSTITUTE OF BREWING ANALYSIS COMMITTEE REVISED METHODS OF EXTRACT DETERMINATION
Author(s) -
Martin P. A.
Publication year - 1979
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.2050-0416.1979.tb03926.x
Subject(s) - brewing , grind , food science , pulp and paper industry , water soluble , chemistry , mathematics , grinding , environmental science , materials science , fermentation , metallurgy , engineering , organic chemistry
Following a Brewer's Society request to consider a change from a standard Miag Disc Mill setting of 0·5 mm to one of 0·7 mm the Analysis Committee has re‐evaluated the determination of hot water extract. It is recommended that from 1st December 1979–1. A Miag Disc Mill setting of 0·7 mm be adopted for grinding malt for the determination of hot water extract. 2. Where an estimate of the fine/coarse grind hot water extract difference is required, mill settings of 0·2 mm and 0·7 mm respectively should be used. The reproducibility of this procedure is adequate to separate malts into classes with high and low values but analytical tolerances cannot be recommended for commercial transactions. Revised methods for setting the Miag Disc Mill and for determining the hot water extract of fine and coarse ground malts are given in Appendix I. It is proposed that all mashes should be made in stainless steel beakers, the use of the standard brewers' mash flask being limited to making the mash to the correct volume at the end of the determination. It is recommended that, from 1st December 1979, the 0·7 mm Miag Disc Mill setting should replace also the 0·5 mm setting in all Recommended Methods for coloured malts, dark malts, roasted barley and unmalted grain. It is further recommended that from 1st December 1979 all specific gravity determinations for laboratory extracts of malt, coloured malt, dark malt, roasted barley, unmalted grain, sugars, syrup, caramel and spent grains should be made at 20°C.