The science behind S/T and why it matters
Brewers who care about consistency, lautering speed, mouthfeel, and final beer stability should pay attention to the soluble‑to‑total (S/T) ratio of their base malt. The S/T ratio is a simple, actionable indicator of how far modification progressed during malting: it expresses the proportion of total endosperm material that is soluble after modification. A lower S/T generally means less modification (more intact endosperm), while a higher S/T indicates more extensive modification (more solubles available). This single number correlates with several practical outcomes in the brewhouse and the fermenter: lautering behavior, extract accessibility, wort viscosity, protein retention, and ultimately beer body and foam.
- S/T influences beer body and mouthfeel.
- Higher S/T often produces thinner‑bodied beers because more of the grain’s carbohydrates are solubilized and fermentable, reducing residual dextrins that contribute to fullness. Conversely, a moderate S/T preserves some larger carbohydrates and proteins that support mouthfeel and foam.
- S/T predicts lautering performance when read with beta‑glucan and friability.
- A malt with a balanced S/T, low beta‑glucan, and high friability will lauter quickly and cleanly; high S/T alone does not guarantee good lautering if beta‑glucan is elevated or the endosperm is not friable.
- Targeting S/T helps match malt to beer style.
- European‑style pilsners and lagers often favor malts with continental‑style modification (moderate S/T) to deliver clean sweetness, foam stability, and a fuller mouthfeel than highly modified North American 2‑Rows.
S/T is the ratio of soluble material (what dissolves into wort during mashing) to total endosperm material. It’s a proxy for modification: enzymes produced during germination break down cell walls and protein matrices, converting insoluble starch and protein into soluble forms. The more complete that process, the higher the S/T. Brewers use it to anticipate how readily starches and proteins will be accessed during mashing.
When modification is high (higher S/T), more starch is converted into fermentable sugars and small dextrins, which yeast can consume, increasing attenuation and producing a drier, thinner beer. Moderately lower S/T preserves some larger dextrins and proteins that remain unfermented, contributing to perceived body and mouthfeel. This relationship is well documented in brewing literature linking malt modification to fermentability and final beer mouthfeel.
At Two Track Malting we are doing things differently than most maltsters in North America. Besides being vertically integrated by growing our own grains and malting at our newly expanded facility, we developed our own 2-row barley variety called Brewski which we use in our malts. Brewski isn’t positioned as a commodity malt. It’s a purpose‑bred North Dakota barley variety designed to give craft brewers European-style modification, North American consistency, and brewhouse behavior that reduces risk and increases predictability. We first viewed having lower S/T numbers as a negative since it’s not what is typically found in malt produced in the USA. We quickly discovered that this was a huge advantage as it positions our malt closer to imported malt. This is by design as Brewski was developed for brewing to give you more flavor, better body and mouthfeel, and help with foam stability. Our malts stack up to European imported malts because Brewski is rooted in European genetics. More on how Brewski barley was created and its genetic lineage can be found here.
| Category | Typical S/T Range | Protein Context | Modification Style | Brewhouse Impact |
|---|---|---|---|---|
| Brewski | ≈34–38% (intentionally lower) | 10.5–11.5% typical | Continental‑style, restrained | Fuller body, better foam, richer mouthfeel, predictable lautering |
| North American 2‑Row | ≈42–45% (often high) | 11.5–13% common | Highly modified for adjunct brewing | Thinner body, higher FAN, fast conversion, optimized for rice/corn adjuncts |
| European Base Malt – Continental Style | ≈38–42% (moderate) | 9.5–11% typical | Controlled modification | Balanced body, strong foam, classic lager/pils profiles |
The table above shows a breakdown typical S/T ranges and how geographic locations impact characteristics. There is nothing wrong with where the grain is grown but let’s face it imported malts are getting more costly each year and when everyone is using the same malt from the same suppliers domestically sameness sets in. Where we have found success is working with brewers who are looking to add more depth and flavor to their beers to help them produce the best product possible. In the next sections you will see how Brewski compares and how it impacts your brewery.
Continental‑Style Modification (S/T ~36%)
Most North American barley varieties push modification hard, landing in the 42–45% S/T range. Having higher S/T levels can strip out mid‑size proteins, leading to:
- Thinner body
- Weaker foam
- Less mouthfeel
- Less flavor stability
Brewski’s S/T sits closer to European malt. That means:
- More mid‑size proteins retained
- Fuller mouthfeel
- Better head retention
- More stable malt flavor across fermentation and aging
This is one of the biggest reasons Brewski tastes and behaves differently.
Highly Friable, Open Endosperm (>90%)
Brewski’s kernel structure is intentionally open and friable. For brewers, that translates to:
- Faster lautering
- Cleaner runoff
- More predictable extract
- Better performance in both thin and thick mashes
High friability paired with low viscosity is rare—and it’s a major contributor to Brewski’s consistency across brewhouse types.
Low Beta‑Glucan (~150 ppm)
Low beta‑glucan = low viscosity.
Brewers running high‑efficiency systems or tight production schedules will notice:
- Less compaction
- Fewer stuck mashes
- Faster, more reliable runoff
- More consistent brewhouse timing
This is one of the most immediate “day one” benefits brewers report. Keep in mind though, one thing to always check is your mill settings. Brewski is a different grain variety and each time you change grain varieties and also each crop year you will want to double check your mill. If you are experiencing lower numbers 99% of the time it is tied to adjusting the grain mill to fine tune for a new malt. Opening up the mill gaps or in some cases closing them slightly can make a world of difference. A set of sieves is one of the cheapest investments into any brewing operation that can pay off greatly for each and every batch produced.
Uniform Kernel Modification (F/C <0.7%)
Uniform modification is a direct result of farm‑level grain cleaning and sizing practices. When kernels modify evenly you get more consistent enzymatic activity, more predictable extract, more stable lautering behavior which all leads to fewer surprises from batch to batch. Uniformity is one of the most underrated malt quality factors and our malts perform extremely well in this area.
Balanced FAN (150–200 mg/L)
Brewski’s FAN range is designed to bring you the best performance possible. It’s a deliberate balance, not too high and not too low.
- Strong yeast performance
- Healthy fermentations
- No “over‑thinning” from excessive FAN
- No sluggish fermentations from under‑modified malt
Brewski’s structural traits translate directly into brewhouse performance:
- Lauter Speed: Fast
- Mash Compatibility: Performs in thin or thick mashes
- Yield: Consistent and predictable
- Hot Wort Appearance: Slight haze (protein‑related), clears during fermentation
- System Fit: Ideal for infusion, step mashes, and high‑efficiency brewhouses
That slight hot‑wort haze is intentional. It comes from the mid‑size proteins that create foam and mouthfeel. They scatter light in hot wort but drop out during fermentation and cold conditioning, leaving you with clear, stable beer and excellent foam retention.
Brewski’s flavor is intentionally subtle and clean. It behaves more like a European malt than a typical NA 2‑Row, because structurally, it is closer to European malt.
- Clean malt sweetness
- Light bread crust
- Gentle graininess
- Subtle honey‑like aromatics
- No huskiness or harsh edges
Where It Shines
- Lagers
- Pilsners
- Kölsch
- Blonde ales
- Pale ales
- Any beer where malt clarity and stability matter
To request samples and experience our products firsthand you can request samples here. To learn more about our products you can find more information here.