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General Category => Ingredients => Topic started by: hospter81 on December 15, 2012, 06:33:13 PM

Title: kolbach index
Post by: hospter81 on December 15, 2012, 06:33:13 PM
hello! i've been reading about kolbach index on some forums and normally said that "a malt with a Kolbach index between 36% and 42% is considered a malt that is highly modified and suitable for single infusion mashing".

I'm using Rahr Pale Ale for a porter with a single infusion method...but reading the lot analysis of the malt, it has a total malt protein of 12.13% and a soluble protein content of 5.56%.

So 5.56 divided by 12.13 equals to 45%.... if this is correct, do i need to make a protein rest? at what temperature? how long?

Thanks!
Title: Re: kolbach index
Post by: nateo on December 15, 2012, 08:36:01 PM
The higher the Kolbach, the more modified it is. Your malt is "overmodified" so you definitely don't need a protein rest.
Title: kolbach index
Post by: majorvices on December 16, 2012, 03:45:30 PM
Please refrain from posting the same topic twice in two different sections. Thanks.

http://www.homebrewersassociation.org/forum/index.php?topic=14163