Critical remarks on determination of brewhouse yield
This paper is an attempt at critically assessing previously known possibilities for determination of yield and highlighting the risk of errors.
The purpose of a brewhouse is to produce wort of impeccable quality. For economic reasons, the focus is on maximum extract yield from malt. The totality of all soluble substances recovered from malt is defined as yield. There are various possibilities for determining such extract recovery or brewhouse yield. With increasing complexity, the information value decreases on account of increasing risk of errors. This paper is an attempt at critically assessing previously known possibilities for determination of yield and highlighting the risk of errors. The procedure is described, inter alia, in the Munich Agreements of 1962 (1)..
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