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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pDMS: Diethyl Sulphur Precursor

Target level: lower than 4 ppm (parts per million) pDMS give a bad smell in worth.

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