COMPARISON OF DIFFERENT MALT ANALYSES

Abstract

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.