QUALITY MANNUAL

OF
PARAMETE
R

UNIT LOWER TARGET UPPER

S
LIMIT
LIMIT

ORIGINAL
GRAVITY

*P

14.5

14.7

14.8

APPARENT
EXTRACT
Alcohol

*P

1.7

1.8

2.0

% V/V

6.6

6.7

6.8

BU

16.O

17.O

18.0

4,0

4,2

4.4

BITTERNESS
pH
TOTAL AIR

Dissolved
Oxygen
Diacetyl
Colour
Carbon
dioxide

ml

Less than Less than

1.5
2.0

ppm

Less than Less than

0.3/0.05 0.4/0.06

ppm
EBC

7.O

8.0

Less than
0.07
9.0

G/L

5.4

5.5

5.6

Sec

More

Head
Retention
T0TAL HASE

than
140 Secs
EBC

LESS Than 0.7

PROCESS STANFARDS
FROM
MILLING TO BRITE BEER
PRE MILLING:The Malt should be stored in clean fumigated silo or if
handled in bags , in cleaned fumigated godowns.
MALT CLEANING :The Malt should be screened through a vibrating
screener to seprate undesired grain and dust.
Iron particles should be removed by the use of magnets
roller and malt should be passed through a de-stoner to
remove stones.
MALT MILLING:THE OBJECTIVE OF MILLING:1)To crush the malt keeping the husk intact.

2)Separate the grain from the husk and minimige

quantity of grist.
3)To avoid producing a large proportion of fine flour
or particles
4)