This method describes how to determine the thousand kernel weight of malt.
Barley malt intended for use in beer brewing or elsewhere in the food industry.
The thousand kernel weight is more meaningful for evaluating malt quality than the hectoliter weight. A relationship exists between the thousand kernel weight and both the sieving test and the extract yield of malt, since the percentage of extract contained in malt increases with increasing thousand kernel weight, given that the protein content remains constant. The thousand kernel weight rises with increasing moisture content of the malt; therefore, it must be calculated in reference to the dry substance of the malt to produce an objective measurement [1].
This method describes how to determine the thousand kernel weight of barley.
Barley intended for the production of malt is evaluated on the basis of the thousand kernel weight.
This test is based upon determining the number of barley kernels in a subsample of a defined weight, i.e., the calculation of the weight of 1000 kernels of barley.