kolbach index

Brewing Processes
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

Good question.  No need for a protein rest unless the Kohlbach index is less than 36-8%, or “undermodified”.