The New Tepral Method for Malt Extract Determination. Manfred Moll, Michel Lenoel, Roland Flayeux, Sylvie Laperche, Dominique Leclerc, and Gérard Baluais. J. Am. Soc. Brew. Chem. 47:0014, 1989.

The methods of analysis generally used for malt extract involve filtration of the mash at room temperature. We have shown that filtration at 75° C is a useful method able to provide information relevant to the performance of malt in industrial liquid-solid separations. Systematic study allowed determination of the discriminating parameters for filtration, which permitted filtration time and pressure to be optimized during various steps of the filtration and sparging process. A model equation was developed.

Keywords: Malt analysis, Mash filtration, Mash separation conditions, Mathematical models