Description
Unit of measurement
Technical
°WK or degrees Windisch-Kolbach is a unit for measuring the diastatic power of malt, named after the German brewer Wilhelm Windisch and the Luxembourg brewer Paul Kolbach. It is a common unit in beer brewing that measures the ability of enzymes in malt to reduce starch to sugar (maltose). It is defined as the amount of maltose formed by 100 g of malt in 30 min at 20 °C. Degrees Lintner is a unit used in the United States for the same purpose. The conversion is as follows:
Sensory Profile
Aroma ()
Wine Analogy
Similar to measuring Brix in grape must for wine fermentation potential
Coffee Analogy
Comparable to measuring total dissolved solids (TDS) in coffee extraction
Perfume Analogy
Analogous to measuring aromatic compound concentration in perfumery