Adjunct Materials Methods

Cereals 1. Sampling

This method presents the basic procedures for obtaining representative samples of free-flowing and non free-flowing dry materials and preparing them for laboratory analysis.

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Cereals 2. Physical Characteristics

This method determines the physical characteristics of cereals customarily received as a grit or flour and most commonly as yellow corn grits. Characteristics include the presence of foreign particles; odors; husks, germs, and foreign seeds; mold; and evidence of insect infestation. Also included are color and assortment of corn grits.

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Cereals 3. Moisture (International Method)

This method determines moisture content (%) of cereal adjuncts.

Calculator: Moisture (International Method)

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Cereals 4. Oil (Fatty Substances)

This method calculates the oil content (% as-is and dry basis) of ground cereal.

Calculator: Calculate the Weight of Petroleum Ether Extract

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Cereals 5. Extract

This method determines extract (%) of corn grits by the malt conversion method or the enzyme conversion method and of cereal adjuncts other than corn by the malt conversion method.

Calculator: Cereals – Enzyme Conversion Method

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Cereals 6. Protein (N X 6.25)

This method measures the protein content (%) of cereal adjuncts by the Kjeldahl method and by combustion of samples in pure oxygen.

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Cereals 7. Ash

This method calculates the weight of ash as % of sample (as-is and dry basis).

Calculator: Calculate the Weight of Ash

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Sugars and Syrups 1. Sampling

This method is used to obtain representative sugar and syrup samples and to prepare them for chemical and physical analyses.

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Sugars and Syrups 2. Physical Characteristics (Color, Odor, Taste)

This method is used to obtain representative sugar and syrup samples and to prepare them for chemical and physical analyses.

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Sugars and Syrups 5. Extract

This method calculates extract in a sample and reports results in percent, degrees Baumé, and degrees Plato.

Calculator: Calculation the % Extract

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Sugars and Syrups 6. Moisture

This method calculates the moisture content (%) of a sample

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Sugars and Syrups 7. Fermentable Extract

This method calculates fermentable extract (%) of a sample by regular fermentation (fermentation of “10% solution” and determination of real extract) and by rapid fermentation.

Calculator: Calculation of Fermentable Extract

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Sugars and Syrups 8. Iodine Reaction

This method determines the presence of starch, “amylodextrin,” and “erythrodextrin” by an iodine reaction.

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Sugars and Syrups 9. Acidity

This method determines the level of acidity of a sample by potentiometric titration and by titration with phenolphthalein as indicator.

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Sugars and Syrups 10. pH (Hydrogen Ion Concentration)

This method measures pH (hydrogen ion concentration) of a sample.

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Sugars and Syrups 11. Protein (N X 6.25)

This method calculates protein (%) in an original as-is sample.

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Sugars and Syrups 12. Ash

This method calculates ash (%) in a sample.

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Sugars and Syrups 13. Diastatic Power (Diastatic Malt Syrups Only)

This method calculates the diastatic power of diastatic malt syrups.

Calculator: Calculate Diastatic Power

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Sugars and Syrups 14. Total Reducing Sugars

This method calculates total reducing sugars (%) by the Munson and Walker method and by the Lane-Eynon volumetric method.

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Sugars and Syrups 15. Sucrose

This method calculates sucrose (%, as-is) in samples based on data obtained by using the Munson and Walker method and the Lane-Eynon volumetric method.

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Sugars and Syrups 16. Dextrose in Presence of Other Reducing Sugars

This method calculates dextrose (%, as-is) in samples using a potassium permanganate solution.

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Sugars and Syrups 17. Fermentable Saccharides by Chromatography

Chromatography has found extensive use for the separation, identification, and quantitative evaluation of constituents important in brewing. Two procedures, gas and liquid chromatography, have proved to be readily adaptable to the precise evaluation of saccharides in brewing sugars and syrups and in worts, utilizing instrumentation developments commonly recognized as permitting “high performance.” This method calculates fermentable saccharides in brewing sugars and syrups by gas chromatography, which gives a differential separation of individual sugars within the various saccharide groups, and by liquid chromatography, which has maximum utility in separating saccharides on the basis of degree of polymerization.

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Sugars and Syrups 18. Fermentable Carbohydrates by Cation Exchange HPLC

In this method, diluted syrups are injected into a high-performance liquid chromatography system. A cation exchange column with water as mobile phase is used to separate the sugars, which are then measured by a refractive index detector. Sugars having a degree of polymerization of 1-3 are quantitatively determined by comparison with aqueous standards containing fructose, glucose, maltose, and maltotriose. Sugars are reported to the nearest 0.1 g/100 g.

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