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Author Topic: kolbach index  (Read 2320 times)

Offline hospter81

  • Cellarman
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  • Posts: 88
kolbach index
« on: December 15, 2012, 11:36:31 am »
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?


Offline tom

  • Senior Brewmaster
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  • Posts: 1109
  • Denver, CO
Re: kolbach index
« Reply #1 on: December 15, 2012, 01:31:38 pm »
Good question.  No need for a protein rest unless the Kohlbach index is less than 36-8%, or "undermodified".
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