Standard specifications

Viscosity in cp

The viscosity comes from the presence of thick molecules in brassin and particularly of b glucanes. In the room of brewing the viscosity can be the reason for 20% in relation with problems of filtration.
The viscosity depends:
- of the barley variety of the malt
- of the state of malt disintegration
The scale of values is between 1,50 and 1,70: