Reading a Malt COA

You’ve probably heard it a thousand times: read your certificate of analysis! At Malteurop, we believe total transparency is the foundation of consistency. Every batch of grain you receive from us comes with an accessible, highly accurate malt analysis sheet.

Malt is an agricultural product subject to environmental changes. A standard sales sheet gives you baseline targets, but a true malt certificate of analysis (COA) provides the exact specifications of the crop sitting on your loading dock.

Bookmark this page because we’ve updated this guide to serve as a permanent reference for your brewery.

Below is a breakdown of:

• Major line on a Malteurop COA
• Typical ranges for our base malts
• Exactly what to do in the brewhouse when a number moves

Looking for information on your recent order? Find Your COA Here. 

Your COA Informs Product and Process

When a maltster crafts the malts that let a beer shine, they keep more than flavor, aroma, color, and mouthfeel in mind. They’re also tracking several key elements of the malt that dictate its quality not only regarding its potential for maximum malt extract, but also for providing consistent results.

The analysis of these elements is relayed via a malt analysis sheet. It doesn’t simply tell you the flavors and color to expect from a malt; it’s also your roadmap to brewhouse performance, quality, and consistency. You’ll know how much malt extract to expect and the necessary brewhouse adjustments to achieve your desired results.

Why You Need to Read Your Malt Certificate of Analysis

Malt has been a fairly stable ingredient for years. For the most part, brewers know what they are getting and don’t have to be overly concerned about large swings in consistency.

Malt, however, is made from barley. Barley is an agricultural product that can vary because of environmental inconsistencies. Your malt COA helps identify these inconsistencies, large or small, so you can adjust in your brewhouse to get the most out of your malt and keep your beer as consistent as possible.

COAs vs Sell Sheets

Not all malt analysis is created equal. There is a tremendous difference between a malt COA and the typical analysis of a malt on a website or that malt’s sales sheet specifications.

• Malt Typical Analysis and Product Data Sheets. Malt specifications on a website or a sales sheet are great for comparing suppliers or types. But it’s not the information you’ll need to dial in your brewhouse processes and efficiency. These specifications are generally baselines and/or tolerances that provide information about the general quality and characteristics of that malt from that supplier.

• What a Malt COA Tells You. A malt certificate of analysis is exactly what you need to maximize efficiency and consistency. A malt COA is aligned to each specific batch of malt because each batch can have slight differences depending on agricultural conditions, blending, and other factors.

The malt you receive comes with a COA that tells you what to adjust in the brewhouse. Adjustments can maximize malt extract, reduce lautering times, more accurately target color and gravity, improve head retention, improve yeast activity, correctly develop mouthfeel, and more.

Does Malteurop provide a COA?

Yes! We produce highly accurate malt COAs for every batch of malt that we deliver, so you have all the information you need! We lab-test all that information and present it in a standardized format so you can always find what you’re looking for.

Our barley comes from hard-working farmers across many areas of North America. Agricultural differences naturally occur not only by region, but also from one growing season to the next.

Note: These analyses are most directly applicable to base malts. Specialty malts are more readily used to augment a beer’s flavor, aroma, color, and mouthfeel, while not being major contributors to other elements noted on most COAs.

Extract (Fine Grind, Coarse Grind, & Fine-Coarse Difference)

As you know, extract measures the maximum amount of starch that can be converted into fermentable and non-fermentable sugars.

• Fine Grind (FG) is the maximum extract achievable in a lab setting, where the malt is basically ground to flour. It would be unrealistic to expect these results in the brewhouse, but they indicate malt quality.
  
  
• Coarse Grind (CG) is the maximum amount of extract expected from a grind that is more similar to what you would normally see in the brewhouse. However, the actual amount of extract achieved is likely to be less than the Coarse Grind analysis. This is because lab procedures differ from realistic brewhouse procedures.

  Both are usually expressed on a dry basis to remove moisture variables.

• Fine-Coarse Difference is simply the difference between the Fine Grind Extract result and the Coarse Grind Extract result. For most well-modified malts, the difference will typically fall between 0.5 and 1.5, where single-step infusion mashing works well. A difference that is much less or much greater can require different methods to be employed to achieve desired results.

Typical Malteurop Range: For a well-modified base malt, the Fine-Coarse Difference typically falls between 0.5% and 1.5%.

When to Make Brewhouse Adjustments 

• If the Fine-Coarse Difference is >1.5%. The malt is slightly under-modified. You may need to incorporate step mashing or extend your mash time to maximize your extract yield.
• If the Extract % drops. You are getting slightly less sugar per pound. You will need to increase your base grain weight in the recipe to hit your target original gravity (OG).

Protein

Protein provides the crucial enzymes needed for starch conversion, yeast health, and foam stability. Total Protein is the overall protein content in the kernel, while Soluble Protein is the portion that successfully dissolves into your mash water. They help the malt make available components that support starch conversion into fermentable and non-fermentable sugars. They also enable the elements necessary for lautering, filtration, and yeast metabolization.

Typical Malteurop Range

• Total Protein – 9.5% to 12.5%
• Soluble Protein – 4.5% to 5.5%

The key protein data points on a malt COA are Soluble Protein, Total Protein, and the Kolbach Index or S/T Ratio (they are the same).

• Soluble Protein is the amount of water-soluble protein retained in the mash. This should be between 4.5- 5.5%. It indicates yeast nutrition and head retention.
• Total Protein is the total amount of protein in the malt. Lower protein equals higher fermentable extract. Conversely, higher protein equals lower fermentable extract. But protein is a balancing act that can affect stability both negatively and positively. Adequate protein levels support foam stability, though excessive levels can negatively affect colloidal stability.

An ideal amount of Total Protein is generally in the 9.5% to 12.5% range.

• The Kolbach Index (or S/T Ratio) is the best indicator of overall malt modification. Normal values for a well-modified base malt range from 39% to 46%. Pilsner malt typically falls at the lower end of this range, while most other base malts fall between 42% and 46%. Some specialty malts will be upwards of 52%.

When to Make Brewhouse Adjustments 

• If Total Protein is high (>12.5%). Higher protein inherently means lower extract (starch), so you may need to up your grain bill. You also face a higher risk of haze; consider adding a protein rest or utilizing kettle finings to improve colloidal stability.
• If Soluble Protein is low (<4.5%). Foam stability and yeast nutrition could suffer. Add external yeast nutrients to the boil and adjust your mash thickness to boost head retention.

Other Percentages to Watch For

• Hitting 38% or below on the Kolbach Index can lead to poor head retention.
• Values above 46% can lead to clarity issues.

Free Amino Nitrogen (FAN)

Free Amino Nitrogen measures the amino acids that serve as nutrients to keep yeast happy and effective during fermentation. It is a critical metric of yeast nutrition.

Typical Malteurop Range. 190 to 230 ppm

When to Make Brewhouse Adjustments 

• If FAN is low (<190 ppm). Yeast can stall, leading to under-attenuation. Supplement your boil with a yeast nutrient containing zinc and DAP.
• If FAN is high (>230 ppm). Unconsumed FAN in the finished beer can lead to rapid flavor degradation and spoilage. Ensure a highly active, healthy yeast pitch to consume the excess nutrients completely.

Diastatic Power (DP) / Enzymes

Diastatic Power is an indicator of enzyme activity in a malt. In a base malt, it needs to be high enough to convert starches into fermentable and non-fermentable sugars in itself and in any accompanying specialty malts or unmalted adjuncts.

Typical Malteurop Range. ~115 °Lintner or higher for standard base products.
Higher diastatic power supports increased attenuation, processing higher levels of adjunct additions, and higher-gravity brewing.

When to Make Brewhouse Adjustments 

• If DP is low. You may struggle to achieve full conversion, especially if brewing with high amounts of flaked corn, rice, or oats. Extend your mash time or blend in a product with higher DP (like a 6-row).
• If DP is high. You have extra enzymatic power. This is the perfect time to brew adjunct-heavy lagers or high-gravity styles without fearing a stuck conversion.

Alpha-Amylase

A companion to Diastatic Power, Alpha-Amylase is the specific enzyme that breaks down starches into smaller, soluble dextrins.

Typical Malteurop Range. 50 DU or greater.

When to Make Brewhouse Adjustments 

• If Alpha-Amylase drops. Conversion will be sluggish. Give the mash more time, and ensure your mash pH (5.2-5.4) and temperature (152°F-158°F) are perfectly dialed in to maximize the enzyme’s efficiency.

Assortment (Kernel Size)

Assortment evaluates kernel size, measured by how much grain remains on different-sized screens in a sieve analysis. Plumper kernels mean more starch and better extract.

Typical Malteurop Range. This is expressed as the percentage of total malt that remains on different-sized screens of a sieve analysis, commonly 7/64”, 6/64”, and 5/64”.

When to Make Brewhouse Adjustments 

• If Assortment shifts (thinner kernels). Your extract yield will likely decrease. Most importantly, thinner kernels will pass through your mill uncracked. Always tighten your mill gap if you receive a batch with a notably thinner assortment to ensure a proper crush.

Moisture

The percentage of water retained in the kernel after kilning. All malts contain a small amount of moisture. Higher moisture content can cause gumminess, reduce brewhouse yield, and increase the risk of mold or infection. If moisture content is too low, husks shatter, increasing dust during milling.

Typical Malteurop Range. 4% to 5% for typical North American base grains.

When to Make Brewhouse Adjustments 

• If Moisture is high (>5%). The kernels are physically heavier with water, meaning you are getting slightly less extract per pound. Increase your base grain weight. High moisture also increases the risk of gumminess; rice hulls can aid lautering.
• If Moisture is low (<4%). The kernels are dry, and the husks are brittle. Brittle husks will shatter during milling, creating dust and leading to a stuck sparge. Widen your mill gap slightly or consider grain conditioning (adding a tiny amount of moisture before milling) to keep husks intact.

Color

Color doesn’t affect efficiency, but it is one of the first things a beer drinker notices, so it matters. The key thing to note in malt is color consistency, so your recipe’s final color reflects the style you want to achieve. Keep in mind that factors such as boil length directly affect the beer’s final color.

Typical Malteurop Range. Strictly dependent on the style (e.g., Pilsners run lighter; Pale profiles run slightly darker).

When to Make Brewhouse Adjustments

• If Color deviates – While it doesn’t affect efficiency, it impacts the visual style of your beer. If a base batch comes in lighter than usual, extend your boil time slightly for more kettle darkening, or bump up a light crystal addition in the recipe by a fraction of a percent to hit your target SRM.

Viscosity & Beta-Glucans

Viscosity measures the components that can negatively impact lauter performance. High levels result in a thick, sticky mash that refuses to lauter. Beta-Glucans are one of these components and are also represented separately on the COA.

Typical Malteurop Range

• Viscosity –  Below 1.5 cp
• Beta-Glucan – Below 140 ppm

When to Make Brewhouse Adjustments 

• If Beta-Glucan exceeds 140 ppm (or Viscosity >1.5) – Excessively high beta glucan levels can increase wort viscosity, resulting in slow lautering, poor wort quality, and filtration issues downstream. The use of rice hulls, exogenous enzymes, or performing a beta glucan rest can reduce runoff time and improve wort quality.

Putting Your Malteurop COA Information to Use

As you can see, your malt certificate of analysis provides a lot of information about your malt. It matters in many ways.

COAs tell you your malt’s quality, so you know what you’re getting is what you expect. They help you track down malt extract efficiency issues, which is key to efficient production. But it can also help narrow down other specific brewhouse issues, such as lautering, filtration, under-attenuation, etc.

Understanding your COA will go a long way to increasing efficiency and reducing costs (and frustrations). If you have a question about your order or want to dial in your recipe based on your current spec sheet, contact your Malteurop Craft Sales Manager. We provide the data, and we’re always here to help you put it to work.

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About Malteurop Malting Company (MMC)

Malteurop is based in North America and specializes in growing and producing quality malts for the beer, whiskey, and food processing industries. With local farms and malthouses across the United States, Canada, and Mexico, our commitment to excellence is ingrained in every batch we produce, ensuring businesses of any size can create the finest beverages and food products on the planet.

Questions? Want to place an order? Contact us at customersuccess@malteurop.com or (844) 546-MALT (6258).