MALTING QUALITY TRAITS - Canadian Malting Barley Technical ...

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Recommended Malting Barley Varieties 2012-13 These recommendations are based on the varieties expected to be selected by grain and malting companies for both domestic and export markets from the 2012 harvest. Seeding decisions should be based on agronomic considerations and feedback from your grain company representative, local elevator operators and malting companies. This list is published on behalf of the members of the CMBTC, and other companies that have provided their input. Varieties not listed are not recommended. The varieties are listed in descending order to the amount selected in 2011. VARIETY AC Metcalfe4 CDC Copeland4 CDC PolarStar5 ** Newdale3 CDC Meredith4 Recommended Two-Row Barley Varieties DOMESTIC Established Established Limited Established Limited Varieties Selected for Domestic (five year average) 960,000 tonnes delivered 365,000 tonnes to Domestic Brewers 8% 92% Two-Row Six-Row EXPORT Established Established Limited Limited Limited Varieties Selected for Export (five year average) 1,000,000 tonnes delivered Figure 1. Malting Barley Industry Group’s annual Recommended Malting Barley Varieties List 50 Chapter Seven 15% MARKET DEMAND Stable Demand Stable Demand Stable Demand Stable Demand Increasing Demand Bentley, Major, Merit 57, Norman, Cerveza, CDC Kindersley and CDC Reserve are not yet being grown for the commercial market. Production is limited to quantities required for testing and market development. **CDC PolarStar is available only through a closed loop Identity Preserved program offered by Prairie Malt Limited/Sapporo Breweries and their agents. VARIETY Legacy1,2,3 Stellar-ND5 Tradition1,2,3 Recommended Six-Row Barley Varieties DOMESTIC Established Limited Established EXPORT Established Limited Established MARKET DEMAND Stable Demand Stable Demand Declining Demand Innovation, CDC Mayfair and CDC Anderson are not yet being grown for the commercial market. Production is limited to quantities required for testing and market development. Celebration reached capacity for plant scale testing in 2010. Please talk to your local malting company selector in regards to demand for CDC Battleford, Lacey and Robust. The CMBTC recommends the use of Certified seed to ensure varietal purity and to increase opportunity for selection. The following companies have pedigreed seed distribution rights for those varieties that are footnoted: 1-Viterra; 2- BARI-Canada; 3 – FP Genetics; 4 - SeCan; 5 – CANTERRA SEEDS “Domestic” as used in this publication, means barley selected for domestic processing into malt to supply domestic brewers as well as for malt destined for export. “Export” is that malting barley designated for markets outside of Canada including the U.S., shipped as unmalted grain. 85% Two-Row Six-Row CMBTC Members: Alfred C. Toepfer (Canada) Ltd., Canadian Wheat Board, Canadian Grain Commission, Cargill AgHorizons, SABMiller, Richardson International, Parrish and Heimbecker, Prairie Malt Limited, the Public Barley Breeders, Rahr Malting Canada, SeCan, Manitoba Liquor Control Commission, Alberta Ag, Saskatchewan Ag, Manitoba Ag, Molson Coors, Alberta Barley Commission, FP Genetics and Viterra. Other organizations providing input to this list: BMBRI, BARI-Canada and CANTERRA SEEDS Questions? Call your selector, seed company, grain handling company or the Canadian Wheat Board, or contact the CMBTC at 204-984-4399 (cmbtc@cmbtc.com).
Chapter Seven Once selected, all of a station’s barley samples are forwarded to malt industry labs or the GRL for malting. Prior to malting each sample is sized and only the barley remaining on top of a 6/64” (2.38 mm) slotted screen is malted. Suitable quantities (i.e. 500 grams, dry matter) of each sample are malted in automated micro-malting equipment. Each participating laboratory uses its own malting schedule to process the barley. The use of different malting schedules results in additional information on malting characteristics of the lines. Schedules are similar to commercial practices although certain aspects of the schedule, such as kilning, may be more severe to rigorously test the samples. For example, at the GRL, samples are steeped for 48 hours, germinated for 96 hours and kiln dried for 48 hours. Malts are tested for quality using the following tests: friability, fine grind extract, soluble protein, soluble protein to total protein ratios (S/T), wort viscosity, wort b-Glucan, diastatic power and α-Amylase activity. Tests are standard methods of the American Society of Brewing Chemists. Results from malt analysis are used by the quality team of the PRCOB to determine which lines have potential for registration. The Subcommittee identifies first year Co-op entries that they feel show sufficient quality to warrant further Co-op testing. These selected first-year entries are also entered in a separate subsidiary, the Collaborative program. Collaborative Pilot-scale Malting Trials The Collaborative program involves large plot sizes and about 10 growing stations. The larger plots result in more commercial-like conditions for seeding, growing and harvesting the barley. A major aim of the program is to grow commercial quality grain. Commercial grain must be plump, bright, have a low protein content and high germination. The Collaborative program is administered by the Brewing and Malting Barley Research Institute (BMBRI). The BMBRI is funded by the malting and brewing industries of Canada with a mandate to support malting barley development in Canada. The BMBRI organizes the growing station sites, arranges for seed delivery and conducts tours of the plots each summer. Small quantities of samples from each site are forwarded to various representatives of the malting industry. These malting labs test the barley for selectability with an even higher quality standard than the Co-op test. Once a station is deemed selectable, the barley is forwarded to industry and GRL labs where it is cleaned and sized. Once again, only the barley remaining on top of a 6/64” (2.38 mm) slotted screen is malted. In most cases, the barley is malted in pilot-scale equipment, which allows for larger batch sizes than the micro-malting equipment used for the Co-op test. Because of the larger batch size, pilot-scale equipment simulates commercial conditions more closely than micro-malting equipment. The malt is produced and analyzed in a manner similar to that used for Co-op testing, although conditions are more commercial. Generally, experimental lines require two years of Collaborative data which, in conjunction with the two to three years of Co-op data, are used to decide a particular line’s suitability for registration. Recommended Malting Barley Varieties The Recommended Malting Barley Variety List is relatively new to Canada. The Variety List indicates which registered malting varieties have established markets and are known to produce quality commercial malt. The information on the Variety List helps seed companies, seed growers and producers in deciding which varieties to supply and grow in the coming year. The list is reviewed each fall by the CMBTC, who are responsible for the list. The 2012-2013 List (Figure 1) is the tenth list developed by the CMBTC. A registered variety must be commercially acceptable before it is granted recommended status on the Variety List. This means that the variety was malted and brewed in plant-scale trials where processing was carefully monitored. In many cases, newly registered varieties are contract grown through arrangements of the Canadian Wheat Board (CWB), BMBRI, and Prairie producers. This is often the first time the variety is grown under commercial conditions. If the harvested barley is of selectable quality, it is delivered to a domestic malt plant 51
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 and 34: One of the known advantages of usin
Page 35 and 36: Malting Barley Varieties Under Deve
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: Chapter Seven responsible for barle
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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