Appropriate factors for calculating values of Hot Water Extract, total soluble nitrogen, free amino nitrogen and colour are given for use in the Institute of Brewing (IOB) Hot Water Extract analysis where the mash is made up to weight (450 g). In addition factors are given for converting values of total soluble nitrogen, viscosity and colour obtained using a mash made up to weight, to the appropriate values that would have been obtained had a 515 ml mash been employed.
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G. K. Buckee (1985) studied this question.
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