lipid levels

[karmel]

https://www.morebeer.com/articles/belgian_malts
It says that American malts are low lipid levels.
I searched, but I cannot find the source.

This site also says that Belgian malts have high moisture levels,
Looking at the spec sheet, moisture levels does not seem to change.
Looking at the other percentages, it doesn't seem that the America has less lipid.

https://www.morebeer.com/products/briess-pilsen-malt.htmlhttp://www.dingemansmout.be/products/kilned-malts
Does anyone know the source？

 

[Vale71]

I think Mr. Morebeer might have gotten his protein and lipids mixed up. I've personally never seen an analysis sheet that lists lipid content and I'm not aware of it ever being measured except perhaps in the context of scientific research.

For lipids to start causing turbidity you'd have to have so much of them that the beer will stale in no time but boiling turbid wort can cause increased lipid extraction. I think they might have cause and effect confused as well??