ASBC Methods of Analysis - Wort-13: Viscosity (International Method)
ASBC Methods of Analysis
Viscosity (International Method)
Viscosity of wort may be measured for a variety of reasons, including comparison of worts from brew to brew, evaluation of processing changes or new malt varieties, and gathering of engineering data required for the design of equipment. The information required, therefore, determines the type of result and the units of reporting. This method calculates absolute or dynamic viscosity (in centipoise units or Pascal-seconds) and kinematic viscosity (in centistokes) using a viscometer and according to the Hoeppler principle by measuring the rolling time of a ball through an inclined glass capillary filled with wort at 20°C.