CERTIFICATE
OF ANALYSIS

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CERTIFICATE OF ANALYSIS

BEL21DMB00374

ORIGIN

Establishment of Boortmalt from which the malt is made.

ORIGIN

Zandvoort 2 bus 1 - haven 350 - 2030 Antwerpen, Belgium.

DESTINATION

Destination of the order.

DESTINATION

Zandvoort 2 bus 1 - haven 350 - 2030 Antwerpen, Belgium.

SPECIFICATION

Type of malt and reference to the defined specification.

SPECIFICATION

Pilsen craft bag

LOT

Refers to the production lot number. Important to refer the production lots of the brewery to a specific malt lot.

LOT

BEL21DMB00374

BEST BEFORE DATE

04/09/2025

CUSTOMER LOT #

-

CUSTOMER LOT #

Pilsen bagging

DELIVERED BATCH INFORMATION

SPECIFICATION

Analysis

Unit

Results

Min

Max

Info

Humidity

Higher moisture content results in lower extract yield, can reduce the shelf-life and impact the milling.

Humidity

<4.5

4.5

Extract

Is expressed based on dry-matter and excludes the moisture content. It corresponds to the maximum potential of soluble material, mainly sugars, that can be extracted from the malt.

Extract

>81

EBC Color

Gives an indication of the color of the wort that can be obtained from the malt.

EBC Color

EBC

< 4

KZ

Gives an indication of the color of the wort after boiling. The boiling step gives a slightly darker color to the wort.

<6,5

6,5

Total Protein

Affects extract potential, the higher the protein level, the lower the extract potential.

Total Protein

9.0 – 11.5

9.0

11.5

Soluble Protein

Amount of protein that has been broken down during the malting process and is water soluble, so more likely to be extracted in the wort.

Soluble Protein

3.5 – 5.5

3.5

5.5

Kolbach Index

= S/T ratio = Soluble to Total protein ratio. It gives a good indication of the malt modification. A malt well modified has a higher Kolbach index than a low modified malt. A lower modified malt can bring lower head retention and clarity issues. A higher modified malt will usually have higher enzymatic power and can therefore lead to thinner body but also have higher foam stability.

Kolbach Index

30 – 47

Viscosity

The viscosity will affect the lautering process and gives an indication of beta-glucan levels, a lower viscosity should lead to a better filtration and potentially indicates lower beta-glucan levels.

Viscosity

mPa·s

<1.55

1.55

Diastatic Power

Indication of the enzymatic power of the malt. For the same mashing profile, the higher the diastatic power, the higher the conversion of sugar and therefore the higher the potential attenuation. The average diastatic power of a grist should be higher than 90 WK to avoid conversion and filtration problems. The lack of enzymatic power from unmalted cereals or speciality malts should be compensated by using a high diastatic malt to have enough enzymes to allow for a good conversion.

Diastatic Power

>240

240

Betaglucan

Impact the filterability during the lautering process but also during the other filtration steps.

Betaglucan

mg/L

<180

180

FAN in wort

Represents the potential concentration of free amino nitrogen/amino acids in the wort that are available for the yeast as nutrients. Lower values will lead to poor fermentation and potentially to a stuck fermentation.

FAN in wort

mg/L

>140

140

Friability

Another indication of the modification level of malt and gives an indication on how easy it is to break/crush the grain. Low friability indicates lower modified kernels. This value should be taken in account for milling adjustment.

Friability

85 – 95

PH

PH obtained through a conventional brew using distilled water. It gives an indication of the potential pH obtained by using 100% of the malt, but the type of water, the mash ratios and other malts/cereals used in the mash will impact the pH of the final wort.

pH units

5.8 – 6.1

5.8

6.1

Homogenity

Lower values show the presence of partly and whole unmodified grain and gives another indication of malt modification and consistency of the batch.

Homogenity

n/a

Alpha amylase

Alpha amylase is one of the key enzymes responsible for starch breakdown into dextrin molecules and further into fermentable sugars during the mashing process. The activity of the enzyme is measured and expressed as Dextrinizing Units per gram (U/g). Lower values can lead to viscous wort, difficulty for lautering and reduced extract yield.

Alpha amylase

U/g

>38