Certain malts are bred or processed to have high anti-radical power , which helps the beer stay fresh longer by inhibiting oxidation.
A precursor to Dimethyl Sulfide (DMS), which smells like cooked corn. Pilsner malts often have high SMM and require a vigorous boil to drive it off. Buying Guide Summary Feature Category What to Look For Why It Matters Extraction FGDB > 80% Higher yield of alcohol per pound Crushability Friability > 80% Ensures effective milling without "gumming" Yeast Health Sufficient FAN levels Prevents "stuck" or smelly fermentations Beer Clarity Low Beta-Glucans Prevents hazy beer and slow filtering buy malt
Buying malt for brewing or distilling requires understanding its "deep features"—the chemical and physical specifications that determine how it will perform in your mash. These parameters, often found on a Malt Analysis Sheet , are the "hidden" traits beyond just color or type. 1. Enzymatic Power & Modification Certain malts are bred or processed to have
Represents the ratio of soluble protein to total protein. It tells you how well the malt was "modified" during germination; a higher KI typically means more of the starch is accessible. 2. Physical & Yield Metrics Buying Guide Summary Feature Category What to Look
These features help you predict your "brewhouse efficiency" and the physical behavior of the mash.