Which characteristic is typically a sign of well-modified malt?

A well-modified malt exhibits certain characteristics that reflect how well it has been processed during malting. One of the key indicators of malt modification is the Kolbach Index, which measures the ratio of soluble nitrogen compounds to total nitrogen in the malt. A higher Kolbach Index indicates increased enzyme activity and modification, suggesting that the malt has undergone sufficient processing to enhance its ability to convert starches to fermentable sugars during mashing.

A high Kolbach Index typically signifies that the malt has good enzymatic potential, which is critical for efficient brewing. In well-modified malts, this enzymatic activity leads to optimal extraction during mashing and higher fermentability of the wort. Thus, the increased Kolbach Index is a direct sign of well-modified malt, as it indicates that the grains have been treated to maximize their brewing potential.

In contrast, characteristics such as high moisture content, dull color, or low extraction yield suggest issues with the malting process or quality, making them less relevant indicators of well-modified malt.