Measures the enzymatic activity (Lintner). High DP malts (like North American 6-row) are essential if you are using a lot of un-malted adjuncts like corn or rice.
Certain malts are bred or processed to have high anti-radical power , which helps the beer stay fresh longer by inhibiting oxidation.
High levels of these gummy carbohydrates can lead to "stuck mashes" or slow filtration (lautering). 3. Flavor & Stability Chemistry buy malt
Indicates how easily the malt crumbles when crushed. A friability of 80% or higher is generally required for efficient mashing.
A measure of the nitrogen available for yeast to "eat." Too little can lead to stalled fermentations , while too much can cause hazy beer or off-flavors. Measures the enzymatic activity (Lintner)
Often listed as "Fine Grind, Dry Basis" (FGDB). It tells you the maximum amount of soluble material you can get from the grain. Higher extract values lead to better profitability and yield.
Plumper kernels usually provide a better yield. At least 90% of kernels should be of adjacent sizes to ensure an even crush in your mill. High levels of these gummy carbohydrates can lead
Represents the ratio of soluble protein to total protein. It tells you how well the malt was "modified" during germination; a higher KI typically means more of the starch is accessible. 2. Physical & Yield Metrics