Malt MaltParameters
Extract difference fine-coarse
Moisture
Extract fine grind on dry malt
Saccharification
Filtration
Clarity of wort
pH
Wort colour in EBC
Post coloration
Total nitrogen on dry malt
Soluble protein
Kolbach index
Viscosity in cp
Diastatic Power
Hartong 45
Friability
FAN
Soluble b - glucanes
Calcofluor
Calcofluor homogeneity
Calibration
pDMS
Radioactivity
The taste
The odor of the malt



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Kolbach index

The Kolbach index is the relation of the soluble protein percentage on the total nitrogen percentage. The Kolbach index permits to encode the chemical disintegration of the malt.
The scale of values is between 29 and 45%:
- > 45 excessive disintegration and it can cause disturbances in the beer
- > 41 very good disintegration
- between 35 and 41 good disintegration
- < 35 insufficient disintegration
The brewer designates in the specification the fork of tolerance of the Kolbach index.

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