is a standardized small-scale mashing procedure employed to assess malt quality. The procedure is named for the standardized process instituted by the European Brewing Congress (EBC) in 1975. Fifty-gram samples of malt are milled, either coarsely or finely, and then extracted with four volumes of water in a regime that involves progressive temperature-raising in order to mimic temperature-programmed or decoction mashing. After filtration (the rate of which loosely approximates to projected lautering performance), the resulting wort (sometimes referred to as “congress wort”) can be tested in various ways. Its specific gravity permits calculation of extract. See extracts. The extract difference between the worts from the coarse and fine grinds is a measure of malt modification, better modified malts offering higher extract at the coarser setting and therefore a lower “fine-coarse difference.” Other analyses made on the wort may include its odor, turbidity, “iodine normality” (time taken for the mash to lose its tendency to stain blue with iodine), pH, color (including after boiling), viscosity, soluble nitrogen content, free amino nitrogen, and final degree of attenuation. See analysis.