Malt analyzer or Friabilimeter, Pfeuffer


Friabilimeter – Malt Analyzer

  • Your malt is crispy and all hyacinth
  • quick and easy analysis method
  • application-oriented determination of brewing value
  • simplifies malt analysis
  • solid and solid structure

Easy evaluation of malt brewing value for beer and malt houses.


Brewers need high-quality malts for affordable beer production. These malts must be produced and evaluated by maltsters. Friabilimeter enables easy and fast determination of malt milling in practice. Friabilimeter provides control of malt quality immediately after firing. Irregularities can be detected and corrected in the malting process. Beer can determine the malt quality immediately after delivery and apply consistent malt mixes accordingly. This avoids unnecessary problems.


The malt sample is mechanically divided into hard and friable parts. For this purpose, the grains are pressed against the rotating knitting wire by the pressure force of a fixed pressure rubber coated roller for a period of 8 minutes. While the accessible malt pieces pass through the sieve wire, glass grains and hard pieces remain inside the sieve drum.


Excessive hyaline has a negative effect on the crushing and lautering process. During the brewing process, problems will arise during melting cleaning, fermentation and filtration. In this regard, effects and year are possible depending on the type.

Official methods

Friabilimeter is a tool for determining malt friability according to EBC-method 4.15, MEBAK and ASBC Malt-12. Pfeuffer GmbH has established a Friabilimeter network in cooperation with the EBC-Analysis Committee to determine the mandatory reference fragility value.

Analysis process

Weigh 50 g ± 0.01 g malt sample and fill it into Friabilimeter. The device then opens, the lateral pull handle is pulled down and locked into the bottom stop notch. The device switches off after 8 minutes. Glassy malt pieces remaining in the sieve drum are weighed and 100% attributable crumb value is calculated.

Hard malt pieces are divided between the section hyaline and the whole hyaline. Increased portions of all hyaline cereals reduce the brewing value. Then all the grains that are All are separated from the glassy malt pieces. This fraction is expressed as 100%, it is considered as a whole hyaline. The contents of the sieve drum are shaken on a separation screen with a slit width of 2.2 mm for 60 seconds. The part remaining on the sieve is accepted as the section hyaline.


The  setting of the friabilimeter can be controlled by reference malt with a known fragility. The device can be adjusted thanks to the adjustment screw on the upper part of the body. The calibration set provided is used to control the pressure cylinder and spring pressure.

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