Knowde Enhanced TDS
Identification & Functionality
- Flavor
- Flavor Family
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Barley Malt
- Technologies
Features & Benefits
- Food Ingredients Features
- Grain History
This malt was made from Copeland two-row barley that was grown by Stober Farms. Stober Farms is a 5th generation family farm located near Goodrich, ND and has been producing the highest quality grains for over 100 years.
Two Track Malting uses grain grown without irrigation by growers practicing regenerative agriculture. This results in the highest quality grain grown with the least environmental impact.
Applications & Uses
- Markets
Properties
- Malt Analysis
| Value | Units | Test Method / Conditions | |
| Moisture Content | 3.1 | % | — |
| Friability | 88.9 | % | — |
| Fine Grind, Dry Basis | 77.9 | % | — |
| Coarse Grind, Dry Basis | 71 | % | — |
| F-C Difference | 6.9 | % | — |
| Color | 112 | SRM | — |
| Beta Glucan Content | 242 | mg/L | — |
| Soluble Protein Content | 6.29 | % | — |
| Total Protein Content | 12.4 | % | — |
| S/T | 50.7 | % | — |
| Free Amino Nitrogen Content | 95 | mg/L | — |
| Diastatic Power | 61 | °L | — |
| Alpha Amylase Content | 24.5 | D.U. | — |
| Filtration | normal | Time | — |
| Clarity | Clear | — | — |
| pH | 5.03 | — | — |
Technical Details & Test Data
- Malt Sensory Profile
- Technical information
Hot Steep Method
Items Needed to perform the Hot Steep Method:
- 24-ounce Thermos
- Funnel
- Cone Coffee Filter
- Coffee Grinder
- Scale capable of weighing 50.0 g (± 0.1 g)
- Glass Beaker, tall, 600 mL volume
- Thermometer, standard, 0-200°C
- Quart sized large or small mouth canning jars
- Heating apparatus, capable of heating water to 65°C
Steps to perform the Hot Steep Method :
1. Grind 50.0g of malt in coffee grinder (grind of 10-15 sec)
2. Add 400ml of 65°C (149°F) water to Thermos
3. Add grist to water, cap thermos and shake for 20 sec
4. Let rest for 15min
5. When timer is up, swirl for a few seconds then poor everything into filter in funnel over large jar
6. Collect 100ml of wort and add it back into filter
7. Collect and TasteCheck Your Malt Grind
Take 100g of milled grist and Place in #14 Sieve stacked over #30,#60 over pan, Slide 18” on smooth surface for 3 min and Tap sharply on surface ever minute Record Grist retained above in each sieve.
Chart to the below gives Percentage of what should be retained in each sieve for each grind.
100g Sample #14 Sieve #30 Sieve #60 Sieve Pan Coarse Grind 78g 14g 4g 4g Medium Grind 53g 28g 11g 8g Fine Grind 25g 25g 30g 20g Calculating PPG and OG
PPG (SG of 1 lb of fermentable in 1 gal of water)
PPG=46.214*(DBCG/100-MC%/100-0.002)
Original Gravity Calculation
OG=1+(EF%/100)*(PPG*MW/BV)
MW = pounds of malt used
BV = Batch volume in gallons
EF% = Mashing efficiency
OG = Original Gravity
PPG = Pounds Per Gallon
MC = Moisture Content
DBCG = Course Grind Extract