NEW METHOD FOR THE DETERMINATION OF HOT-WATER EXTRACT OF MALT
Open Access
- 10 September 1967
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 73 (5) , 438-441
- https://doi.org/10.1002/j.2050-0416.1967.tb03066.x
Abstract
A new method for the measurement of hot-water extract of malt is described. In this method malt grist is continuously extracted in a Soxhlet apparatus under reduced pressure, the pressure being chosen such that the extraction is carried out at 65·5° C. In a comparison of malt extracts by the new method and by the Standard Institute of Brewing method the former gives lower extract values. The new method provides certain advantages: it requires a smaller malt sample, is rather quicker to carry out, requires less manipulation and avoids the problem of accounting for spent grain volumes.Keywords
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