Guideline for brewhouse evaluation:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Freising
MEBAK
2020
|
| Ausgabe: | 2nd edition |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis Inhaltsverzeichnis |
| Beschreibung: | 59 Seiten 22 cm, 272 g |
| ISBN: | 9783982204703 3982204704 |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
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| 003 | DE-604 | ||
| 005 | 20210309 | ||
| 007 | t | ||
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| 084 | |a LEB 070 |2 stub | ||
| 084 | |a BRA 450 |2 stub | ||
| 084 | |a BRA 200 |2 stub | ||
| 084 | |8 1\p |a 660 |2 sdnb | ||
| 245 | 1 | 0 | |a Guideline for brewhouse evaluation |c published by the chairman Prof. Dr. Frank-Jürgen Methner ; self-published by MEBAK |
| 250 | |a 2nd edition | ||
| 264 | 1 | |a Freising |b MEBAK |c 2020 | |
| 300 | |a 59 Seiten |c 22 cm, 272 g | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
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| 650 | 0 | 7 | |a Sudhaus |0 (DE-588)4183948-1 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittelanalyse |0 (DE-588)4167032-2 |2 gnd |9 rswk-swf |
| 653 | |a Durchführung von Kontrollsuden | ||
| 653 | |a Sudhausabnahme | ||
| 653 | |a Ausschlagwürze | ||
| 655 | 7 | |0 (DE-588)4137814-3 |a Richtlinie |2 gnd-content | |
| 689 | 0 | 0 | |a Brauerei |0 (DE-588)4008024-9 |D s |
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Datensatz im Suchindex
| _version_ | 1804181878018670592 |
|---|---|
| adam_text | TABLE
OF
CONTENTS
DISCLAIMER
.................................................................................................
3
PREFACE
.................................................................................................
5
INFORMATION
ABOUT
MEBAK
.......................................................................
6
INFORMATION
ON
PURCHASING
OTHER
MEBAK
VOLUMES
AND
GUIDELINES,
INCLUDING
MICROBREWERIES
..............................................
6
CONTRIBUTORS
.................................................................................................
7
LIST
OF
ABBREVIATIONS
.................................................................................
11
GENERAL
INFORMATION
...................................................................................
12
INTRODUCTION
..............................................................................................
17
1
SCOPE
OF
APPLICATION
.........................................................
17
2
THE
FUNDAMENTALS
.............................................................
19
2.1
PRODUCTION
OF
TEST
BATCHES
(BREWHOUSE
EVALUATION)
........
19
2.1.1
INTERNAL
EVALUATION
...............................................................
20
2.1.2
EVALUATION
BY
AN
INDEPENDENT
EXPERT
..................................
20
2.1.3
REPORTING
EVALUATION
RESULTS
..............................................
20
2.1.4
COSTS
ASSOCIATED
WITH
THE
BREWHOUSE
EVALUATION
............
21
2.2
GENERAL
INFORMATION
.............................................................
21
2.3
ISOMERIZATION
RATE
(BITTERNESS
YIELD,
HOP
YIELD)
.............23
2.4
STANDARD
VALUES
FOR
THE
TEST
BATCHES
...............................
23
3
ANALYTICAL
TESTS
.................................................................
24
3.1
MALT
AND
OTHER
RAW
MATERIALS
.............................................24
3.1.1
BARLEY
MALT
............................................................................24
3.1.2
WHEAT
MALT
............................................................................27
3.1.3
ALTERNATIVE
EXTRACT
SOURCES
(E.
G.
ADJUNCTS)
.......................28
3.1.3.1
RICE
.........................................................................................
28
3.1.3.2
CORN
GRITS
..............................................................................29
3.1.3.3
CORN
STARCH
............................................................................
30
3.1.3.4
BARLEY
......................................................................................
31
3.2
LIQUOR
FOR
MASHING,
SPARGING
AND
BREWING
.......................
32
3.3
INTERMEDIATE
PRODUCTS,
BY-PRODUCTS
...................................
33
3.3.1
GRIST
.......................................................................................33
3.3.2
SPENT
GRAIN
...........................................................................
34
3.4
WORT
.......................................................................................
36
3.4.1
LAUTER
WORT
(LW)
.................................................................
37
3.4.2
KETTLE
WORT,
PRIOR
TO
BOILING
(KW)
.......................................
38
3.4.3
HOT
CAST-OUT
WORT
(HCW)
....................................................39
3.4.4
WHIRLPOOL
WORT,
AT
MIDPOINT
OF
COOLING
(WW
M
)
...................40
4
CALCULATING
EXTRACT
YIELD
..................................................
41
4.1
HOT
WORT
YIELD
.......................................................................
41
4.2
COLD
WORT
YIELD
.....................................................................
42
4.3
TOTAL
YIELD
(OVERALL
BREWHOUSE
YIELD
=
OBY)
....................
42
4.4
IDENTIFYING
POSSIBLE
SOURCES
OF
ERROR
................................
44
4.5
ERROR
ANALYSIS
.......................................................................
46
4.5.1
LINEAR
ERROR
PROPAGATION
.....................................................
46
4.5.2
CONFIDENCE
INTERVALS
............................................................
46
4.6
EVALUATION
OF
EXTRACT
RECOVERY
ACCORDING
TO
DIN
8777
AND/OR
MEBAK
..................................................
47
4.7
BREWHOUSE
BALANCE
SHEET
.................................................
47
14
4.8
YIELD
BASED
ON
EXTRACT
LOSSES
IN
SPENT
GRAIN
..................48
4.9
A
SUMMARY
OF
THE
METHODS
FOR
DETERMINING
BREWHOUSE
YIELD
............................................48
5
REFERENCES
..........................................................................................
49
LIST
OF
FIGURES
.............................................................................................
51
LIST
OF
TABLES
...............................................................................................
53
INDEX
...............................................................................................
55
LIST
OF
ADVERTISERS
.....................................................................................
59
15
|
| adam_txt |
TABLE
OF
CONTENTS
DISCLAIMER
.
3
PREFACE
.
5
INFORMATION
ABOUT
MEBAK
.
6
INFORMATION
ON
PURCHASING
OTHER
MEBAK
VOLUMES
AND
GUIDELINES,
INCLUDING
MICROBREWERIES
.
6
CONTRIBUTORS
.
7
LIST
OF
ABBREVIATIONS
.
11
GENERAL
INFORMATION
.
12
INTRODUCTION
.
17
1
SCOPE
OF
APPLICATION
.
17
2
THE
FUNDAMENTALS
.
19
2.1
PRODUCTION
OF
TEST
BATCHES
(BREWHOUSE
EVALUATION)
.
19
2.1.1
INTERNAL
EVALUATION
.
20
2.1.2
EVALUATION
BY
AN
INDEPENDENT
EXPERT
.
20
2.1.3
REPORTING
EVALUATION
RESULTS
.
20
2.1.4
COSTS
ASSOCIATED
WITH
THE
BREWHOUSE
EVALUATION
.
21
2.2
GENERAL
INFORMATION
.
21
2.3
ISOMERIZATION
RATE
(BITTERNESS
YIELD,
HOP
YIELD)
.23
2.4
STANDARD
VALUES
FOR
THE
TEST
BATCHES
.
23
3
ANALYTICAL
TESTS
.
24
3.1
MALT
AND
OTHER
RAW
MATERIALS
.24
3.1.1
BARLEY
MALT
.24
3.1.2
WHEAT
MALT
.27
3.1.3
ALTERNATIVE
EXTRACT
SOURCES
(E.
G.
ADJUNCTS)
.28
3.1.3.1
RICE
.
28
3.1.3.2
CORN
GRITS
.29
3.1.3.3
CORN
STARCH
.
30
3.1.3.4
BARLEY
.
31
3.2
LIQUOR
FOR
MASHING,
SPARGING
AND
BREWING
.
32
3.3
INTERMEDIATE
PRODUCTS,
BY-PRODUCTS
.
33
3.3.1
GRIST
.33
3.3.2
SPENT
GRAIN
.
34
3.4
WORT
.
36
3.4.1
LAUTER
WORT
(LW)
.
37
3.4.2
KETTLE
WORT,
PRIOR
TO
BOILING
(KW)
.
38
3.4.3
HOT
CAST-OUT
WORT
(HCW)
.39
3.4.4
WHIRLPOOL
WORT,
AT
MIDPOINT
OF
COOLING
(WW
M
)
.40
4
CALCULATING
EXTRACT
YIELD
.
41
4.1
HOT
WORT
YIELD
.
41
4.2
COLD
WORT
YIELD
.
42
4.3
TOTAL
YIELD
(OVERALL
BREWHOUSE
YIELD
=
OBY)
.
42
4.4
IDENTIFYING
POSSIBLE
SOURCES
OF
ERROR
.
44
4.5
ERROR
ANALYSIS
.
46
4.5.1
LINEAR
ERROR
PROPAGATION
.
46
4.5.2
CONFIDENCE
INTERVALS
.
46
4.6
EVALUATION
OF
EXTRACT
RECOVERY
ACCORDING
TO
DIN
8777
AND/OR
MEBAK
.
47
4.7
BREWHOUSE
BALANCE
SHEET
.
47
14
4.8
YIELD
BASED
ON
EXTRACT
LOSSES
IN
SPENT
GRAIN
.48
4.9
A
SUMMARY
OF
THE
METHODS
FOR
DETERMINING
BREWHOUSE
YIELD
.48
5
REFERENCES
.
49
LIST
OF
FIGURES
.
51
LIST
OF
TABLES
.
53
INDEX
.
55
LIST
OF
ADVERTISERS
.
59
15 |
| any_adam_object | 1 |
| any_adam_object_boolean | 1 |
| author2 | Methner, Frank-Jürgen |
| author2_role | edt |
| author2_variant | f j m fjm |
| author_facet | Methner, Frank-Jürgen |
| building | Verbundindex |
| bvnumber | BV046959727 |
| classification_tum | BRA 100 BRA 120 LEB 070 BRA 450 BRA 200 |
| ctrlnum | (OCoLC)1220882649 (DE-599)DNB1214254195 |
| discipline | Brauwesen Chemie / Pharmazie Lebensmitteltechnologie |
| discipline_str_mv | Brauwesen Chemie / Pharmazie Lebensmitteltechnologie |
| edition | 2nd edition |
| format | Book |
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| genre | (DE-588)4137814-3 Richtlinie gnd-content |
| genre_facet | Richtlinie |
| id | DE-604.BV046959727 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T15:43:45Z |
| indexdate | 2024-07-10T08:58:39Z |
| institution | BVB |
| institution_GND | (DE-588)2098016-4 |
| isbn | 9783982204703 3982204704 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-032368096 |
| oclc_num | 1220882649 |
| open_access_boolean | |
| owner | DE-12 DE-M49 DE-BY-TUM DE-1028 |
| owner_facet | DE-12 DE-M49 DE-BY-TUM DE-1028 |
| physical | 59 Seiten 22 cm, 272 g |
| publishDate | 2020 |
| publishDateSearch | 2020 |
| publishDateSort | 2020 |
| publisher | MEBAK |
| record_format | marc |
| spelling | Guideline for brewhouse evaluation published by the chairman Prof. Dr. Frank-Jürgen Methner ; self-published by MEBAK 2nd edition Freising MEBAK 2020 59 Seiten 22 cm, 272 g txt rdacontent n rdamedia nc rdacarrier Brauerei (DE-588)4008024-9 gnd rswk-swf Grundstoff (DE-588)4158411-9 gnd rswk-swf Sudhaus (DE-588)4183948-1 gnd rswk-swf Lebensmittelanalyse (DE-588)4167032-2 gnd rswk-swf Durchführung von Kontrollsuden Sudhausabnahme Ausschlagwürze (DE-588)4137814-3 Richtlinie gnd-content Brauerei (DE-588)4008024-9 s Sudhaus (DE-588)4183948-1 s Grundstoff (DE-588)4158411-9 s Lebensmittelanalyse (DE-588)4167032-2 s b DE-604 Methner, Frank-Jürgen edt Mitteleuropäische Brautechnische Analysenkommission (DE-588)2098016-4 isb Mitteleuropäische Brautechnische Analysenkommission (DE-588)2098016-4 pbl B:DE-101 application/pdf https://d-nb.info/1214254195/04 Inhaltsverzeichnis DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=032368096&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p dnb 20201013 DE-101 https://d-nb.info/provenance/plan#dnb |
| spellingShingle | Guideline for brewhouse evaluation Brauerei (DE-588)4008024-9 gnd Grundstoff (DE-588)4158411-9 gnd Sudhaus (DE-588)4183948-1 gnd Lebensmittelanalyse (DE-588)4167032-2 gnd |
| subject_GND | (DE-588)4008024-9 (DE-588)4158411-9 (DE-588)4183948-1 (DE-588)4167032-2 (DE-588)4137814-3 |
| title | Guideline for brewhouse evaluation |
| title_auth | Guideline for brewhouse evaluation |
| title_exact_search | Guideline for brewhouse evaluation |
| title_exact_search_txtP | Guideline for brewhouse evaluation |
| title_full | Guideline for brewhouse evaluation published by the chairman Prof. Dr. Frank-Jürgen Methner ; self-published by MEBAK |
| title_fullStr | Guideline for brewhouse evaluation published by the chairman Prof. Dr. Frank-Jürgen Methner ; self-published by MEBAK |
| title_full_unstemmed | Guideline for brewhouse evaluation published by the chairman Prof. Dr. Frank-Jürgen Methner ; self-published by MEBAK |
| title_short | Guideline for brewhouse evaluation |
| title_sort | guideline for brewhouse evaluation |
| topic | Brauerei (DE-588)4008024-9 gnd Grundstoff (DE-588)4158411-9 gnd Sudhaus (DE-588)4183948-1 gnd Lebensmittelanalyse (DE-588)4167032-2 gnd |
| topic_facet | Brauerei Grundstoff Sudhaus Lebensmittelanalyse Richtlinie |
| url | https://d-nb.info/1214254195/04 http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=032368096&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT methnerfrankjurgen guidelineforbrewhouseevaluation AT mitteleuropaischebrautechnischeanalysenkommission guidelineforbrewhouseevaluation |
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Inhaltsverzeichnis