{"id":702,"date":"2012-09-03T15:15:00","date_gmt":"2012-09-03T15:15:00","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/index.php\/2012\/09\/03\/brew-science-the-iodine-test\/"},"modified":"2017-09-15T17:34:08","modified_gmt":"2017-09-15T17:34:08","slug":"brew-science-the-iodine-test","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2012\/09\/03\/brew-science-the-iodine-test\/","title":{"rendered":"Brew Science: The Iodine Test"},"content":{"rendered":"

This is in first of a series of articles about the science behind basic brewing processes. \u00a0These articles will explain how many of the procedures we use in brewing work – and hopefully provide sufficient information on how to make us of these tests\/processes in your own brewing.<\/p>\n

An\u00a0iodine\u00a0test [wikipedia<\/a>]<\/sup>\u00a0is used by brewers to test for conversion of unfermentable\u00a0starches\u00a0into the mixture of fermentable sugars and unfermentable dextrins which comprise the sweet wort we ferment to make beer.<\/p>\n

The presence of starch in beer is very much unwanted. \u00a0Starches cannot be fermented, and induce an unpleasant appearance and feeling the the resulting wort. \u00a0In contrast, fermentable sugars (mostly glucose, or 2-3 glucose’s attached togeather – AKA maltose and maltriose) are consumed by yeast to make alcohol, and unfermentable dextrins (short chains of glucose) which impart a malty\u00a0flavor\u00a0and mouth-feel to the beer.<\/p>\n\n\n\n\n\n
\n
\n
\n
<\/a><\/div>\n
\u00a0A single molicule of gluocse. \u00a0Images from\u00a0wikipedia<\/a>.<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

The process of breaking down starch into sugars and dextrins is called saccrification (or conversion), and is driven by soaking grain in water at the desired temperature (generally 63-66C). \u00a0At these temps, enzymes called amylases break down\u00a0starches into sugars and dextrins. \u00a0Many beginning brewers simply wait-and-hope for conversion to complete.<\/p>\n

If only there were a better way…<\/p>\n

<\/a>…and there is — the iodine test.<\/p>\n

First, a bit of biochemistry. \u00a0Starches are long chains of glucose, often linked in a way which forms a branching structure (see above images). \u00a0What is not obvious in the above pictures is that those long chains of glucose coil to form a tube-like structure. \u00a0Iodine ions fit near-perfectly in the ‘hole’ in this tube. \u00a0This complex forms a deep indigo, almost black, colour when formed:<\/p>\n

<\/div>\n\n\n\n
\n
<\/a><\/div>\n

Iodine\u00a0ions (sphere’s with ‘I-‘)\u00a0incorporated\u00a0into the helical structure of a linear starch strand.<\/p>\n

Image from wikipedia<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

This helical structure does not form in short starches (termed dextrins) below ~10\u00a0glucose\u00a0in length. \u00a0Meaning, by adding iodine to small samples of wort, we can determine how well the conversion process has worked<\/p>\n

How to do it:<\/h2>\n

CAUTION: iodine is highly toxic and should never be added to a brew. \u00a0The samples of wort used for this test must never be returned to the mash, and any equipment that comes in contact with iodine must be cleaned before being used for any other purpose.<\/b>
\n
\n<\/b>What you need:<\/b><\/p>\n\n\n\n
\n
<\/a><\/div>\n

1) Tinicture of iodine (available at many pharmacies)
\n2) A white or clear spot-plate,\u00a0saucer, or other non-absorbet surface
\n3) A clean eye dropper<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Step 1:<\/b>\u00a0Add a small drop of iodine to the spot-plate. \u00a0You need only a tiny amount (i.e. the drop that sticks to the ‘dipper tube’ attached to the lid of most iodine) – approximately 0.25ml:<\/div>\n\n\n\n
\n
<\/a><\/div>\n
A single drop of iodine on the spot plate – note its light-brown colour<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Step 2:<\/b> Using a clean eye-dropper, pick up 1-2 drops worth of the liquid portion of the mash. \u00a0You must<\/u> avoid picking up any solid material (husk, grit), as this can react with the iodine even if all the starch is gone. \u00a0Add this drop of starch to the iodine.<\/p>\n

Check the colour quickly – with ~10 seconds. \u00a0If it turns dark-blue\/black, there is still unconverted starch in the mash. \u00a0Do not wait too long, as slower reactions with\u00a0substances\u00a0other than starch can lead to mis-leading results:<\/p>\n\n\n\n
\n

\n<\/a><\/div>\n
A positive iodine test – the iodine goes from brown to dark-black. \u00a0Not obvious is a particulate-precipitate\u00a0that also forms. \u00a0This is a picture taken ~2 seconds after adding wort.<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Step 3: <\/b>Completed conversion is indicated by a test where there is no formation of a dark-colour:<\/p>\n\n\n\n
\n
<\/a><\/div>\n

Comparison of iodine test results from an incomplete (left) and complete (right) conversion. \u00a0The exact colour of the complete reaction will vary depending on the colour of the wort, but what you will observe in all cases is a “dilution” of the colour of the iodine, without any darkening or formation of particulates.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

In the above example, conversion was complete in 35 minutes. \u00a0However, the mash was continued for an additional 40 minutes to allow the amalyses further time to degrade dextrins into fermentables – thereby producing a lighter-bodied beer.<\/p>\n","protected":false},"excerpt":{"rendered":"

This is in first of a series of articles about the science behind basic brewing processes. \u00a0These articles will explain<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[10,11],"tags":[205,210],"class_list":["post-702","post","type-post","status-publish","format-standard","hentry","category-brewing-science","category-zymurgy","tag-brewing-science","tag-mashing"],"yoast_head":"\nBrew Science: The Iodine Test - 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