A NOVEL RESULT OF MALT FRIABILIMETER ANALYSIS: CASE‐HARDENED MALT

Abstract

The Friabilimeter has been used since 1979 to evaluate malt quality and predict brewhouse performance of malt. Friabilimeter data has been interpreted as a measure of final kilned malt modification. The present study defines a new result of Friabilimeter analysis, defined herein as ‘case‐hardened malt’, which can comprise up to 4% by weight of a malt sample. This malt isshown to be normally modified malt as measured by other methods of malt analysis, but is not crushed by the Friabilimeter due to a ‘case‐hardening’ effect apparently caused by a combination of protein and malt kilning practices. The resultant Friabilimeter analysis, therefore, shows the samples to be less well modified than they actually are. However, by close visual inspection of the Friabilimeter malt fractions, further information about the quality of malt and malt kilning process can be obtained. 1986 The Institute of Brewing & Distilling