Evaluation of Rapid Wort Color Method for Dark Malts, Temperature and pH

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dc.contributor.authorFlynn, Nick
dc.contributor.authorNguimatsa, Arthur
dc.date.accessioned2023-06-26T20:53:56Z
dc.date.available2023-06-26T20:53:56Z
dc.date.issued2022-03-03
dc.descriptionSpectrophotometry and ONE Way ANOVAen_US
dc.description.abstractThe rapid wort color method is an American Society of Brewing Chemists (ASBC) method used to evaluate the color contribution of malts to beer color measured as the Standard Reference Method (SRM). SRM is important to brewers as it helps them predict the relative color of beer that they manufacture and evaluate how close the final product color is to the style of beer being produced. This method involves the heating of a solution of malt and deionized water followed by filtration and analysis of the resulting solution using a spectrophotometer. This study evaluated the effect of water pH and initial water temperature on color extraction in malts using this method. Use of an inclusion method based on the Hot Steep Sensory method is also evaluated. Results and recommendations for method modification will be presented.en_US
dc.identifier.urihttps://hdl.handle.net/11310/5476
dc.language.isoen_USen_US
dc.subject2022 Faculty Research Poster Session and Research Fairen_US
dc.subjectWest Texas A&M Universityen_US
dc.subjectDepartment of Chemistry and Physicsen_US
dc.subjectPosteren_US
dc.subjectStandard Reference Methoden_US
dc.subjectAmerican Society of Brewing Chemistsen_US
dc.subjectASBCen_US
dc.subjectSRMen_US
dc.titleEvaluation of Rapid Wort Color Method for Dark Malts, Temperature and pHen_US
dc.typePresentationen_US

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2022 Faculty Research Poster Session and Research Fair