Standard specifications

Total nitrogen on dry malt

All excess of proteins is harmful for :
- the brewer : more proteins, less starch. For brassins with more raw grains you must search for barleys having a more elevated rate of nitrogen.
- for the maltster : - the barley is difficult to disintegrate - gives less extract

The minimum content is located between 10 and 11,5 on dry weight of the grain.