Malt Evaluation

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http://malkahans.com/?kypola=exential-forex-army&c7e=71 exential forex army Hot Water Extract (HWE) 300 – 310 l°/Kg
Fine/Coarse Difference 3 – 5 l°/Kg
Moisture 2·6 – 3·5%
Colour 4 – 6° EBC
Total Nitrogen 1·45 – 1·75%
Total soluble Nitrogen 0·55 – 0·70%
Kolbach Index of Modification 38 – 40
(Soluble Nitrogen Ratio)
Free Amino Nitrogen 140 – 175 mgs/l at 1040 OG
Diastatic power 35 – 55 (DP IOB)
Cold Water extract (CWE) 17 – 20%

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A value of 38 – 40 is taken as satisfactory, lower values being an indication of under-modification and higher values of over- modification.
The Free Amino Nitrogen (FAN) figure indicates the availability of nitrogen compounds utilised by the yeast during fermentation. A low figure may require the use of yeast food for satisfactory fermentation.

The Diastatic Power (DP) measures the ß-amylase content of the malt. Since the higher the degree of kilning and curing the greater the enzyme destruction in the malt, it is usual for ale malts and coloured malts to have far smaller DP values than under modified, gentler kilned lager malts.

Finally the CWE gives an indication of the amount of starch that has been gelatinised during malting, and is again an indication of modification. Extracting in cold water does not activate the enzymes, so only pre-gelatinised starch gives extract.