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COMPARISON OF DIFFERENT MALT ANALYSES
Author(s) -
Moll Manfred,
Flayeux Roland
Publication year - 1986
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.2050-0416.1986.tb04456.x
Subject(s) - mashing , brewing , sparging , food science , statistical analysis , mathematics , chemistry , computer science , statistics , fermentation
The results of applying three types of analytical mashing procedure—Institute of Brewing, European Brewery Convention, and Tepral systems—to the same malts are examined. Statistical correlations of the results are made. It is concluded that the main difference between the results of the Tepral method and the other two procedures is that the first gives much lower extracts when applied to malts which would be likely to be troublesome in the brewery, and is thus more discriminatory for these. The advantages of including sparging in an analytical method are pointed out.