Buy - Malt

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

Measures the enzymatic activity (Lintner). High DP malts (like North American 6-row) are essential if you are using a lot of un-malted adjuncts like corn or rice. buy malt

These features help you predict your "brewhouse efficiency" and the physical behavior of the mash. Buying malt for brewing or distilling requires understanding

Plumper kernels usually provide a better yield. At least 90% of kernels should be of adjacent sizes to ensure an even crush in your mill. Plumper kernels usually provide a better yield

Modern "deep" features also track how the malt affects the long-term flavor of your finished product.

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.

A precursor to Dimethyl Sulfide (DMS), which smells like cooked corn. Pilsner malts often have high SMM and require a vigorous boil to drive it off. Buying Guide Summary Feature Category What to Look For Why It Matters Extraction FGDB > 80% Higher yield of alcohol per pound Crushability Friability > 80% Ensures effective milling without "gumming" Yeast Health Sufficient FAN levels Prevents "stuck" or smelly fermentations Beer Clarity Low Beta-Glucans Prevents hazy beer and slow filtering