An object of the present invention is to provide a method for evaluating
the physical strength of husks of a barley ingredient for malt
manufacture. Barley kernels with husks are disposed in a sulfuric acid
solution with a concentration of approximately 40% to 60%, and are
agitated for a prescribed time (e.g. approximately 1 hour) using a
stirrer bar or the like. After agitation, the barley kernels are treated
with a mixed liquid of Methylene Blue and Eosin, and the degree of peeled
husk (remaining degree) is examined by referring to the degree of dyed
barley kernels, to thereby evaluate the physical strength of the husks of
the barley kernels.