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| 1. | APPEARANCE | Golden yellow colour, typical malt odour and flavor, free from mould and pests |
| 2. | FOREIGN MATTER | 0.5% max. |
| 3. | MOISTURE | 5.0% max. |
| 4. | TCW (Gms) | 38 - 42 |
| 5. | ACROSPIRE LENGTH | 0.70 - 0.75 |
| 6. | BROKEN GRAINS | 1.0% max. |
| 7. | HWE (DRY BASIS) i. ON FINE GRINDING ii.ON COARSE GRINDING |
76.0% min. 74.5% min. |
| 8. | FINE COARSE DIFF | 1.5 - 2.5% |
| 9. | SACCHARIFICATION TIME | 10 - 15 mnts |
| 10. | FILTRATION TIME | normal |
| 11. | COLOUR | 3.0 - 4.0 EBC |
| 12. | PH | 5.6 - 5.9 |
| 13. | TOTAL NITROGEN (%) | 1.5 - 1.7% |
| 14. | SOLUBLE NITROGEN (%) | 0.6 - 0.7 |
| 15. | DIASTATIC POWER (°L) | 80.0 Minimum |
| 16. | Kolbach Index | 38-42 |
| 17. | Alpha-Amino Nitrogen | 140 ppm min. |
| 18. | Beta-Glucas | 250 ppm max. |
| 1. | DESCRIPTION | Sweet viscous liquid, light brown liquid, having an agreeable characteristic odour. |
| 2. | REFRACTIVE INDEX (20°C) | 1.489 to 1.498 |
| 3. | ARSENIC | 1 ppm max. |
| 4. | LIPASE | Complies with I.P. |
| 5. | PROTEIN (% w/w) | 4.0 min. |
| 6. | Total Solid (Refractrometric) | 78% min. |
| 7. | Acidity (% w/w as Lactic acid) | 1.4 max. |
| 8. | pH of 10% w/w solution | 5.0 to 6.0 |
| 9. | Specific gravity(20°C) | 1.30 - 1.50 |
| 10. | Reducing sugar (% w/w as on anhydrous maltose) | 60 min |
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