michaeltrego
Well-Known Member
Below is the malt analysis sheet for my sack of Best Pilsner malt. According to a few articles I have read regarding malt modification, the values below indicate that this would be considered highly modified malt.
Would it still be beneficial to do a short protein rest for my Bohemian Pilsner? I was considering a two-step infusion, 15-20 min at 133, then 60 min at 154...
BESTMALZ Pilsen Malt
Moisture content % 4,9
Extract fine grind, dry basis % 80,7
Fine-coarse-difference % 1,6
Viscosity (8,6%, mPa.s) mPas 1,59
Friability % 88,0
Glassiness % 1,8
Protein, dry basis % 10,2
Soluble protein, dry basis % 4,2
Soluble nitrogen mg/100g 672
Kolbach index % 41,2
Hartong index (VZ 45° C) % 36
Wort colour EBC 3,6
Wort colour Lovibond 1,8
Boiled wort colour EBC 5,4
Wort ph 5,90
Grading> 2,5 mm % 94,0
Grading < 2,2 mm % 0,5
Beta-Glucan 45° mg/100g 107
Beta-Glucan 65° mg/100g 163
Would it still be beneficial to do a short protein rest for my Bohemian Pilsner? I was considering a two-step infusion, 15-20 min at 133, then 60 min at 154...
BESTMALZ Pilsen Malt
Moisture content % 4,9
Extract fine grind, dry basis % 80,7
Fine-coarse-difference % 1,6
Viscosity (8,6%, mPa.s) mPas 1,59
Friability % 88,0
Glassiness % 1,8
Protein, dry basis % 10,2
Soluble protein, dry basis % 4,2
Soluble nitrogen mg/100g 672
Kolbach index % 41,2
Hartong index (VZ 45° C) % 36
Wort colour EBC 3,6
Wort colour Lovibond 1,8
Boiled wort colour EBC 5,4
Wort ph 5,90
Grading> 2,5 mm % 94,0
Grading < 2,2 mm % 0,5
Beta-Glucan 45° mg/100g 107
Beta-Glucan 65° mg/100g 163