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A new method for the measurement of hot-water extract of malt is described. In this method malt grist is continuously extracted in a Soxhlet apparatus under reduced pressure, the pressure being chosen such that the extraction is carried out at 65·5° C. In a comparison of malt extracts by the new method and by the Standard Institute of Brewing method the former gives lower extract values. The new method provides certain advantages: it requires a smaller malt sample, is rather quicker to carry out, requires less manipulation and avoids the problem of accounting for spent grain volumes.
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Angela Brown (1967) studied this question.
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