ANALYSIS OF NON-FRIABLE RESIDUES REMAINING FROM FRIABILIMETER TREATMENT OF SCOTTISH DISTILLING MALTS
Open Access
- 6 May 1986
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 92 (3) , 255-261
- https://doi.org/10.1002/j.2050-0416.1986.tb04412.x
Abstract
Initially correlation coefficients and regression lines relating non-friable residues of malts after Friabilimeter treatment, to other established parameters of malt analysis, were determined. Thereafter, non-friable residues were further fractionated by sieving. The seven fractions obtained were found to comprise two main groups: a coarse fraction collecting mainly between 2.0 and 2.2 mm., and a fine fraction collecting between 1.4 and 1.7 mm. Variations due to the effects of modification, barley variety, moisture and husk, are discussed. Results suggest that the finer fractions (collecting below 1.7 mm) when expressed as a proportion of total non-friable residue, may provide an improved means of predicting malt quality; while the fraction collecting between 2.00 and 2.2 mm, should be included in measurements estimating the proportion of barley which has failed to malt.Keywords
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