MALTING QUALITY TRAITS - Canadian Malting Barley Technical ...

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Malting Barley Breeders Dr. Aaron Beattie University Coordinator of Agricultural Research 209 Kirk Hall, 117 Science Place University of Saskatchewan Saskatoon, SK S7N 5C8 Phone: 306-966-5795 Fax: 306-966-4737 Email: aaron.beattie@usask.ca Website: www.ag.usask.ca Dr. Jim Helm Field Crop Development Centre Alberta Agriculture, Food and Rural Development 5030 - 50th Street Lacombe, AB T4L 1W8 Phone: 403-782-8696 Fax: 403-782-5514 Email: james.helm@gov.ab.ca Website: www.agric.gov.ab.ca Dr. Pat Juskiw Field Crop Development Centre Alberta Agriculture, Food and Rural Development 5030 - 50th Street Lacombe, AB T4L 1W8 Phone: 403-782-8691 Fax: 403-782-5514 Email: patricia_juskiw@gov.ab.ca Website: www.agric.gov.ab.ca Dr. Bill Legge Agriculture and Agri-Food Canada Brandon Research Centre P.O. Box 1000A, R.R.#3 Brandon, MB R7A 5Y3 Phone: 204-726-7650 Fax: 204-728-3858 Email: blegge@em.agr.ca Malting Companies Canada Malting Co. Limited Mr. Bruce French Director of Malting 3316 Bonnybrook Rd. SE Calgary, AB T2G 4M9 Phone: 403-571-7000 ext. 3088 Fax: 403-571-7070 Email: bruce.french@ctmalt.com Malteurop Canada Limited Ian Maccan North American Operations 3001 Dugald Road Winnipeg, MB R2C 5H4 Phone: 204-943-0741 Fax: 204-947-6791 Email: ian.maccan@malteurop.com Website: www.malteurop.com Prairie Malt Limited Mr. David Klinger Sales Manager P.O. Box 1150 Biggar, SK S0K 0M0 Phone: 306-948-3500 Fax: 306-948-3969 Email: david_klinger@prairiemalt.com Website: www.prairiemaltltd.com Rahr Malting Canada Limited Mr. Bob Sutton President P.O. Box 113 Alix, AB T0C 0B0 Phone: 403-747-2777 Fax: 403-747-2660 Email: bsuttonGrahr.com Website: www.rahr.com 62 Contact List
Acrospire Glossary of Terms Adjunct Air Rest Ale Aleurone layer Alpha-Amylase ASBC Basal marking Beta-Amylase Beta-Glucan Chit Dextrin Diastatic power Draft (draught) EBC Embryo Endosperm Enzyme FAN Fermentation Germination Glossary of The shoot formed during barley germination. Source of starch or fermentable sugars other than malt, usually containing very little protein; e.g. corn, rice, wheat, barley, sorghum, corn syrup. A time span between two immersions in a steeping cycle. A beer produced by top-fermentation yeast differing from lager beer in being more heavily hopped and being fermented at a higher temperature. Thin layer of living cells surrounding the endosperm of the barley kernel. Enzyme that breaks down starch into smaller units of dextrin, maltose and glucose. American Society of Brewing Chemists. The form or shape of a depression on the base of the lemma located on the dorsal side near the point of attachment. Enzyme that hydrolyzes and solubilizes starch and starch dextrins into maltose. Cellulose-like carbohydrate which is a major component of barley endosperm cell walls. It is very viscous in water. Early stage of rootlet growth during barley germination. Carbohydrate formed as intermediate stage of starch hydrolysis to glucose. Usually 6 - 12 glucose units long. A measure of amylase activity of a sample of malt. Unpasteurized beer. European Brewery Convention. The live part of the barley kernel that develops into a young plant as the seed germinates. The embryo is situated at the lower end of the kernel on its dorsal side. It consists of the coleoptile, epicotye, radicle and coleorhiza (the primary organs of acrospire and rootlets) and scutellum. Nutritive tissue in the kernel containing all the starch and most of the protein. A protein biochemical catalyst. Free Amino Nitrogen. Decomposition of organic substances by micro-organisms or enzymes, e.g. breakdown of sugar by yeast, producing ethyl alcohol and carbon dioxide. Sprouting of the grain. In malting industry it also refers to the germination process. 63
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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 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: Contact List Organizations Brewing
Page 66: 66 Copyright © CMBTC 2012 Printed
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