MALTING QUALITY TRAITS - Canadian Malting Barley Technical ...

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34 6 ALL Chapter Six Varieties of Canadian Malting Barley OF CANADA’S MALTING BARLEY IS PRODUCED ON THE PRAIRIES of Western Canada (see Chapter 1, Figure 1). This is a vast area with over 40 million hectares of arable land. Almost half of this area is suitable for malting barley production and each year some four million hectares are planted to barley. The barley producing area is generally the cooler, moister regions as well as the heavier soils in the warmer areas. In summer, these areas all experience hot days and cool evenings. Barley grown under such conditions can be of special quality with high levels of both enzymes and extract. Malting varieties are selected and bred to perform well in Canada’s variable environment and to produce a high quality product with a minimum of inputs. Disease resistance, which Canada breeds into its varieties, is the most environmentally friendly method of disease control. Canada is the lowest pesticide user per unit area of any developed nation. Canada grows a range of two- and six-rowed malting barley varieties. The number of registered varieties in Canada has increased in recent years due to breeders developing varieties with higher disease resistance and better field performance while preserving malting quality. All varieties must undergo extensive testing before receiving registration in Canada (see Chapter 7). Good quality malt can be produced from all the varieties listed on the CMBTC Recommended Malting Barley Varieties List (see Chapter 7, Figure 1) given adequate growing conditions for the barley. Potential malting quality for all the varieties presently recommended in Canada is outlined in the following pages. The important malting features of each variety should be noted when comparing varieties. Each variety has its own unique malting characteristics and optimum malting conditions are required if the quality potential of a particular variety is to be realized. The malting of mixtures requires compromises on malting conditions and, as a result, full quality potential may not be reached. Malts made from mixtures of varieties can show increased losses in the malthouse, reduced extract in the brewery, problems with lautering and beer filtration, and poor quality beer due to hazes and off-colour. The breeding of high quality barley, which can overcome all these problems, is wasted when varieties are mixed prior to malting. Canada has developed a handling system that ensures varieties are kept separate from the field to the malthouse. Compromises are not accepted.
Malting Barley Varieties Under Development Breeders are continually working on the next generation of malting barley varieties. There are always new varieties at various stages of development that show improvement in agronomics, disease resistance and quality. In Canada, some of the quality traits currently looked for in potential varieties include better hull adherence, good endosperm modification without the production of excess soluble protein, higher extract and longterm germination. Attributes of Canadian Two-Rowed Varieties at a Glance • Low dormancy and good vigour. They malt readily and have a high enzyme potential. Thus, they can be used immediately after harvest with no production delays while waiting for dormancy to break. • Easy to handle, producing consistent, predictable performance. • Uniform kernel size, with thin hulls, facilitating rapid, even hydration of the starchy endosperm during steeping. This in turn leads to homogeneous modification and absence of b-Glucan/viscosity problems. • Adequate levels of free amino nitrogen (FAN) are produced, supporting good yeast fermentation. • High levels of starch degrading enzymes (high diastatic power) are produced, allowing for efficient conversion of high levels of unmalted adjuncts in the brewhouse. • High extract yields are produced. The high enzyme potential, coupled with the ease of hydration, ensures that modification and extract are adequate, even at relatively high protein contents. They produce similar levels of extract to Australian or EU varieties (provided recommended malthouse procedures are followed). Chapter Six 35
Page 1 and 2: Canadian Barley Malting and Brewing
Page 3 and 4: Copyright © CMBTC 2012 Design and
Page 5 and 6: Canadian Malting Barley Production
Page 7 and 8: Figure 2: Percentage of Barley Area
Page 9 and 10: Malt Production for Domestic and Ex
Page 11 and 12: 2 IN Malting Barley Selection, Hand
Page 13 and 14: To better understand visual evaluat
Page 15 and 16: Barley Moisture Content Barley mois
Page 17 and 18: 3 IN Figure 1. Cross-section of a b
Page 19 and 20: Figure 3. TOP: Barley endosperm sho
Page 21 and 22: 4 Introduction Malting practices ma
Page 23 and 24: levels promote rapid modification,
Page 25 and 26: Fig. 1 A tower malting plant at Ali
Page 27 and 28: production, consequently uneven chi
Page 29 and 30: 5 Brewing Whirl Pool Hot Wort Tank
Page 31 and 32: centre timing. A savings of 15 minu
Page 33: One of the known advantages of usin
Page 37 and 38: TM COMPARATIVE MALT QUALITY PARAMET
Page 39 and 40: CDC COPELAND Two-rowed, a cross of
Page 41 and 42: CDC POLARSTAR Two-rowed, a cross of
Page 43 and 44: NEWDALE Two-rowed, a cross of CDC S
Page 45 and 46: LEGACY TM Six-rowed, a cross of Exc
Page 47 and 48: TRADITION TM Six-rowed, a cross of
Page 49 and 50: Chapter Seven responsible for barle
Page 51 and 52: Chapter Seven Once selected, all of
Page 53 and 54: 8 THE Chapter Eight Canadian Grain
Page 55 and 56: Chapter Eight Grain Safety The GRL
Page 57 and 58: 9 THIS Chapter Nine Organizations a
Page 59 and 60: Chapter Nine associated government
Page 61 and 62: Contact List Organizations Brewing
Page 63 and 64: Acrospire Glossary of Terms Adjunct
Page 66: 66 Copyright © CMBTC 2012 Printed

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