What is the solubility difference between normal and undermodified malts?

The solubility difference between normal and undermodified malts primarily arises from their respective degrees of modification during the malting process. Normal malts undergo extensive enzymatic activity and modification, which processes the starches and proteins more thoroughly, increasing their solubility. This results in a higher solubility percentage, allowing the brewer to extract more fermentable sugars and flavor compounds.

Undermodified malts, on the other hand, retain more of their original grain structure due to less enzymatic breakdown. As a result, they have lower solubility because the starches and proteins are not as readily accessible for extraction during mashing. This difference in enzymatic breakdown leads to the aforementioned percentages, making the distinction in solubility significant for brewers when selecting malts for specific beer styles.

In this context, the choice indicating 80% solubility for normal malts and 70% for undermodified malts correctly reflects the typical solubility characteristics attributed to these types of malts, emphasizing the fundamental differences that can impact beer brewing and the resulting flavors and qualities in the finished product.