Kolbach number
The Kolbach number indicates the ratio of soluble nitrogen in relation to the total amount of nitrogen in brewing malt and thus characterizes the degree of protein dissolution, i.e. That is, it indicates what percentage of the high molecular weight , insoluble proteins are converted into a low molecular weight , soluble form during malting .
The determination of the Kolbach number serves, along with other indicators, for the standardized analysis of the chemical relationships, properties or quality of barley malt.
If the Kolbach number is below 35%, malts are described as moderately dissolved, 35–41% as good and over 41% as very good. In regular malt, the Kolbach number is between 38 and 42%.
The Kolbach number is named after the former professor Paul Kolbach of the experimental and teaching institute for brewing in Berlin (creative period between the 1930s and 1960s).
Individual evidence
- ↑ Raw material analysis on the MEBAK website , accessed February 8, 2011.
- ↑ Chronik Berlin 1932 , accessed February 8, 2011.
- ^ Translation note by P. Kolbach 1961 , accessed February 8, 2011.