ASBC Methods of Analysis - Malt-4: Extract
ASBC Methods of Analysis
This method determines the extract (% as-is and dry basis) of malt. The procedure is useful not only to evaluate the potential of malt for producing total wort-solubles but also to serve as a predictive means for estimating contribution of malt to such wort properties as fermentable extract, total acidity, pH, color, viscosity, total nitrogen, and free amino nitrogen. Accordingly, conditions attendant on production of such wort are critical and are given in substantial detail in this method.