Often listed as "Fine Grind, Dry Basis" (FGDB). It tells you the maximum amount of soluble material you can get from the grain. Higher extract values lead to better profitability and yield.
Indicates how easily the malt crumbles when crushed. A friability of 80% or higher is generally required for efficient mashing. buy malt
These features tell you how easily the grain's starches will convert into fermentable sugars. Often listed as "Fine Grind, Dry Basis" (FGDB)
Represents the ratio of soluble protein to total protein. It tells you how well the malt was "modified" during germination; a higher KI typically means more of the starch is accessible. 2. Physical & Yield Metrics Indicates how easily the malt crumbles when crushed
Buying malt for brewing or distilling requires understanding its "deep features"—the chemical and physical specifications that determine how it will perform in your mash. These parameters, often found on a Malt Analysis Sheet , are the "hidden" traits beyond just color or type. 1. Enzymatic Power & Modification
These features help you predict your "brewhouse efficiency" and the physical behavior of the mash.