GB/T 7416.2-2025 English PDF

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GB/T 7416.2-2025: Quality requirements of brewing material - Part 2: Brewing malt
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Basic data

Standard ID: GB/T 7416.2-2025 (GB/T7416.2-2025)
Description (Translated English): Quality requirements of brewing material - Part 2: Brewing malt
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: B22
Classification of International Standard: 67.060
Word Count Estimation: 50,510
Date of Issue: 2025-05-30
Date of Implementation: 2025-12-01
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 7416.2-2025: Quality requirements of brewing material - Part 2: Brewing malt

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Quality requirements of brewing material - Part 2.Brewing malt Quality requirements for beer raw materials Part 2.Beer Malt Quality requirements of brewing material- Part 2.Brewing malt ICS 67.060 CCS B 22 National Standard of the People's Republic of China Released on 2025-05-30 2025-12-01 Implementation State Administration for Market Regulation The National Standardization Administration issued

Table of contents

Preface ... Ⅲ Introduction Ⅳ 1 Scope ... 1 2 Normative references ... 1 3 Terms and Definitions ... 1 4 Product categories ... 2 5 Requirements ... 2 6 Test methods ... 4 7 Inspection Rules ... 24 8 Marking, packaging, transportation and storage 25 Appendix A (Normative) Comparison table of relative density and extract content ... 26 Appendix B (Informative) Test methods for enterprise self-control items 30

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents" Drafting is required. This document specifies the technical requirements related to quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. document. This document is Part 2 of GB/T 7416 “Quality Requirements for Beer Raw Materials”. GB/T 7416 has been published in the following parts. Malting barley;- Part 2.Beer malt. - Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents. This document was proposed by China Light Industry Federation. This document is under the jurisdiction of the National Technical Committee on Standardization of Brewing (SAC/TC 471). This document was drafted by. China Alcoholic Drinks Association, Yuehai Yongshuntai (Guangzhou) Malt Co., Ltd., Tsingtao Brewery Co., Ltd., China Food Fermentation Industry Research Institute Co., Ltd., COFCO Malt (Dalian) Co., Ltd., Qingdao Product Quality Supervision and Inspection Institute, China Resources Snow Beer (China) Co., Ltd., Budweiser Investment (China) Co., Ltd., Beijing Yanjing Brewery Co., Ltd., Carlsberg (China) Beer Industry and Trade Co., Ltd. Guangzhou Branch, Hangzhou Qiandao Lake Beer Co., Ltd., Jiangsu Agricultural Reclamation Malt Co., Ltd., China Agricultural Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Jiangnan University, Guangzhou Zhujiang Brewery Co., Ltd., Omar (Baoding) Malt Co., Ltd., Great Leap Beer Brewing (Tianjin) Co., Ltd., Chongqing Yuxin Industrial Group Co., Ltd., Shandong Luzhong Beer Raw Materials Co., Ltd., Dalian Industrial University, Qingdao Food and Drug Inspection Institute, Dalian Xingze Wheat Co., Ltd., Yangzhou University, Heilongjiang Hongxinglong Agricultural Science Institute, Institute of Economic Crops and Beer Raw Materials, Gansu Academy of Agricultural Sciences, Institute of Biotechnology and Germplasm Resources, Yunnan Academy of Agricultural Sciences. The main drafters of this document are. He Yong, Zhang Wujiu, Guo Xinguang, Han Yonghong, Xu Nan, Yin Hua, Tong Enjie, Tan Yan, Liu Yueqin, Liu Suling, Jia Fengchao, Lü Yandong, Guo Zefeng, Zhang Ming, Guo Ganggang, Lu Jian, Zeng Yuping, Yang Zhenglong, Tian Tong, Wu Yongyang, Wang Shengxu, Wang Yue, Zhang Fengyan, Cong Gang, Xu Rugen, Li Zuoan, Pan Yongdong, Zeng Yawen, Yuan Yue, Hao Jianqin, and You He.

Introduction

Beer is made from malt and water as the main raw materials, with hops (including hop products) added and fermented by yeast. Fermented wine that can form carbon and foam. Malt, hops, etc. are the main raw materials for producing beer, which have great impact on the food safety and category of beer products. GB/T 7416 "Quality Requirements for Beer Raw Materials" stipulates the quality of raw materials including beer barley, beer malt, hops, etc. GB/T 7416 is divided into the following parts. Part 1.Malting barley;- Part 2.Beer malt;- Part 3.Hops;- Quality requirements for beer raw materials Part 2.Beer Malt

1 Scope

This document specifies the requirements, inspection rules and marking, packaging, transportation, storage of beer malt, gives the product classification, describes the relevant Appropriate test method. This document applies to the production, inspection, sales and purchase of beer malt.

2 Normative references

The contents of the following documents constitute the essential clauses of this document through normative references in this document. For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies. in this document. GB/T 191 Pictorial markings for packaging, storage and transportation GB/T 601 Preparation of standard titration solutions for chemical reagents GB/T 603 Preparation of preparations and products used in chemical reagent test methods GB 5009.3 National Food Safety Standard Determination of Water Content in Food GB/T 5491 Sampling and subsampling methods for grain and oilseed inspection GB/T 6682 Specifications and test methods for water used in analytical laboratories GB/T 7416 Malting barley HG/T 2759 Chemical reagent soluble starch

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 brewing malt Malt for brewing beer is made from barley, wheat or other grains through processes such as soaking, germination and drying. 3.1.1 barley malt Beer malt is made from beer barley through processes such as soaking, germination, and drying. 3.1.1.1 pale malt Lower color malt. Note. Malt with a color of 2.5 EBC units or more and 9.0 EBC units or less is referred to as the agreed method mash wort. 3.1.1.1.1 Pilsner malt A light malt with a lower color used in the production of beer products such as Pilsner. Note. Malt with a color of 2.5 EBC units or more and 4.5 EBC units or less is referred to as the agreed method mash wort. 3.1.1.2 Colored malt A malt with a higher color. Note. Malt with a color of the agreed mash wort greater than 9.0 EBC units and less than or equal to 800.0 EBC units. ......

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