MALT ANALYSIS-CALCULATIONS AND CONVERSION FACTORS
Open Access
- 8 July 1985
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 91 (4) , 267-268
- https://doi.org/10.1002/j.2050-0416.1985.tb04338.x
Abstract
Appropriate factors for calculating values of Hot Water Extract, total soluble nitrogen, free amino nitrogen and colour are given for use in the Institute of Brewing (IOB) Hot Water Extract analysis where the mash is made up to weight (450 g). In addition factors are given for converting values of total soluble nitrogen, viscosity and colour obtained using a mash made up to weight, to the appropriate values that would have been obtained had a 515 ml mash been employed.Keywords
This publication has 1 reference indexed in Scilit:
- A NEW LABORATORY MASHING SYSTEMJournal of the Institute of Brewing, 1978