kolbach index

Ingredients
1

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!

2

The higher the Kolbach, the more modified it is. Your malt is “overmodified” so you definitely don’t need a protein rest.

3

Please refrain from posting the same topic twice in two different sections. Thanks.

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