Okay, as a result of my step decoction thread, I want to start a discussion of malt analysis. I usually buy Briess malts. Here are the statistics provided on the analysis sheet for Briess malts. Some of these numbers I think I understand - most I do not. So, let's talk about each as a way of better understanding the malts we use.
Mealy %
Half %
Glassy %
Plump %
Thru %
Moisture %
Extract FG %
Extract CG %
Extract Difference %
Protein %
S/T
Alpha Amylase
DP - Degree Lintner
Color Degree Lovibond
I am going to reply to this message with a quote from Kaiser on the thread where this dicussion started.
Mealy %
Half %
Glassy %
Plump %
Thru %
Moisture %
Extract FG %
Extract CG %
Extract Difference %
Protein %
S/T
Alpha Amylase
DP - Degree Lintner
Color Degree Lovibond
I am going to reply to this message with a quote from Kaiser on the thread where this dicussion started.