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Friability and whole hyaline of malt

  • fast and easy analysing method
  • practice-oriented determination of the brewing value
  • simplifies the malt analysis
  • robust and solid construction

FRIABILIMETER - Malt analysis

Easy evaluation of the brewing value of malt for breweries and malt houses.


Brewers need malts of high quality for the economic beer production. These malts must be produced and evaluated by maltsters. The Friabilimeter allows an easy and fast determination of the brewing value of malt in the practice. The Friabilimeter allows the control of the malt quality immediately after kilning. Irregularities during the malting process can be detected and corrected. The brewery can determine the malt quality immediately upon delivery and apply consistent malt blends accordingly. This avoids unnecessary problems.


A malt sample is separated mechanically into its hard and friable parts. For this purpose the grains are pressed against the rotating mesh wire by means of the pressure force of a rubber coated roller with constant pressure for a period of 8 minutes. The friable malt parts fall through the sieve wire, while glassy grains and hard parts remain inside the sieve drum.

Analysing process

A malt sample of 50 g ±0,01g is weighed and filled into the Friabilimeter. Then the instrument is switched on, the lateral pull handle is pulled downwards and locked into the bottom stop notch. After 8 minutes the instrument switches off. The glassy malt parts, which remained inside the sieve drum are weighed and the friability value referred to 100 % is calculated.

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