This method describes how to determine the husk content of barley. Because they constitute a substantial portion of the overall mass of the kernels, the husks have a considerable influence on the color, flavor and stability of the beer owing to the quantity of phenolic compounds they contain. For premium quality beers brewed with pilsner or pale malt, barley with delicate husks is preferable. For darker beers, robust husks are, in fact, desirable.
The husk content of barley intended for use in beer production should be known.
The husks are separated from the barley kernels through treatment with sodium hypochlorite. The husk content is determined by calculating the reduction in weight, (dry matter) resulting from the removal of the husks.