Brewers' Grains Methods
Glossary
View GlossaryBrewers' Grains 1. Sampling
This method provides procedures for obtaining representative samples of wet and dry brewers’ grains.
View MethodBrewers' Grains 2. Preparation of Sample
This method provides procedures for preparing samples of wet and dry brewers’ grains for analysis.
View MethodBrewers' Grains 3. Moisture
This method measures the moisture content (%) of wet samples, of samples after preliminary drying, of dry brewers' grains, and of a wet sample by a rapid method.
Calculators:
- Moisture – Sample in Wet Condition
- Moisture – After Preliminary Drying
- Moisture – Wet Condition Rapid Method
Brewers' Grains 4. Available Extract
Available extract is total extractable material in brewers’ grains, extractable by water both with and without action of added enzymes (malt). This method calculates available extract of wet and dry brewers’ grains.
Calculators:
- Extract – In Mixture of Wet Brewers' Grains
- Available Extract in Wet Grains, Dry Basis
- Available Extract in Wet Grains, as-is Basis
Brewers' Grains 5. Soluble Extract
Soluble extract of brewers’ grains is material soluble in water without use of added enzymes. This method calculates soluble extract of wet and dry brewers’ grains.
Calculators:
- Extract – In Mixture of Wet Brewers' Grains
- Available Extract in Wet Grains, Dry Basis
- Available Extract in Wet Grains, as-is Basis
- Available Extract in Wet Grains, as-is Basis
Brewers' Grains 6. Feed Analysis
Commonly reported analytical values (all in %) are moisture, ash, crude protein (N × 6.25), crude fat, crude fiber, and carbohydrates (by difference).
View MethodBrewers' Grains 7. Protein (N x 6.25) by Combustion
This method determines nitrogen formed during combustion of the sample in pure oxygen. Nitrogen values can be converted to protein by multiplying by 6.25.
Calculator:
View Method