Barley extract, as-is, % = Barley extract, as-is, % =

ASBC Approved Methods Malt – 7

A. Fixed color and variable time method (International Method)
Calculate α-amylase units in malt by the formulas,
24
20° DU (as-is) =
W ×T
DU (as is) × 100
20° DU (dry basis) =
100 − M

Alpha Amylase – International Method

4.1 M = moisture in malt, %

0.050 W = malt in aliquot of infusion (g)

14 T = min to obtain dextrinization

Calculate Reset

Results

34.3 20° DU (as-is)

35.8 20° DU (dry basis)

Example:

24
20° DU (as-is) = = 34.3 = 34.5
0.05 × 14
34.5 × 100
20° DU (dry basis) = = 35.8 = 36.0
100 − 4.1