The first time a distiller sees a certificate of analysis (COA)—possibly attached to an initial batch of raw grain or malt—it might look like Latin or gibberish. That collection of percentages, ratios, and PPMs attached to strange identifiers such as Kolbach or beta-glucan can look as impenetrable as a secret code.
However, just as a chef ought to inspect a fresh batch of steaks for marbling and quality, distillers should cast a critical eye over the grain itself, visually, as well as over the numbers in the COA. Like any agricultural product, grain is subject to variability. Different harvests, various chemical or environmental inputs, and even variations from one field to another in the same year can lead to grain that has different properties.
As a distiller, you should understand and account for those properties when planning your mashing or cooking regimen.