I have a question about fans and lipids.

[karmel]

How much FAN and fat are in barley, wheat, rye and oats?
And please tell me the difference in the content of FAN and lipid depending on the origin of grain .

 

[brewbama]

I think you need to do some research. Books and scientific papers have been written discussing these topics. I recommend going to the Low Oxygen site and start reading. Have fun.

Here’s a start:

https://beerandbrewing.com/dictionary/o1j9KOtQ4v/
https://beerandbrewing.com/dictionary/tltvrLbyLu/

 

[RPh_Guy]

How much FAN and fat are in barley, wheat, rye and oats?
And please tell me the difference in the content of FAN and lipid depending on the origin of grain .

These characteristics vary based on a number of factors including the particular variety, growing conditions, malting conditions or processing method, milling conditions, mashing conditions, lautering method, and boiling/chilling/clarification process.

Malt of any grain will generally give adequate FAN. Adjuncts do not. Malt generally has reasonably low level of lipids with the exception of oats and corn.

 

[karmel]

お返事ありがとうございます。

結局のところ、公開されたデータはありません。

脂質の含有量は、麦芽固有のシートに記載されていないことがよくあります。

ヨーロッパのモルトは脂肪が豊富で、特にベルギーは豊富だそうです。
他の国についても知りたいです。