The procedure recommended by the Malt Analysis Committee mentioned above is as follows:l

Fifty grams of the ground malt are mashed in a beaker of about 500 c.c. capacity with 360 c.c. of distilled water previously heated to 67.8-68.3° (154.155° F.). The beaker is covered with a clock-glass, and placed in a water-bath, so that its contents are kept at a temperature of 65.5° (150° F.) for fifty-five minutes. The mash is stirred at intervals of about ten minutes during this time. The temperature is then raised to 68.3° during five minutes, and the whole mash washed into a flask graduated at 515 c.c. (The extra 15 c.c. is to compensate for the volume of the ' grains.") After being cooled to 15.5°, the contents are made up to the mark with distilled water at the same temperature, well shaken, and filtered through a large ribbed paper. The specific gravity of the filtrate is then determined at once, at 15.5° compared with water at that temperature.

If preferred, the mashing can be carried out directly in the 515 c.c. flask. In this case, the mash should be shaken at intervals of about ten minutes.

The excess of the specific gravity over that of water (taken as 1000), multiplied by 3.36, gives the extract value in brewers' lb. per standard quarter of malt.

1 J, Inst. Brewing, 1900, \2, 5.

Determination of starch, etc., in distillery materials. - Three grams of the ground grain are heated in a pressure bottle with 30 c.c. of water and 25 c.c. of a 1 per cent, lactic acid solution for two hours at 135°. The liquid is now cooled to 70-80°, and shaken up with 50 c.c. of hot water; then cooled to the ordinary temperature and made up to 250 c.c. The flask is shaken well several times during the course of half an hour, and then the liquid is filtered. To 200 c.c. of the filtrate 15 c.c. of hydrochloric acid (sp. gr. 1.125) are added, and the mixture heated for two hours in a boiling water-bath under a reflux condenser. After cooling the solution, it is nearly neutralised, and made up to 500 c.c. The dextrose in 25 c.c. of this is estimated gravimetrically with Fehling's copper solution, and the result multiplied by 0.9 gives the corresponding quantity of starch and other fermentable material (Reinke).