W4 - L1 - Malting Barley
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A 2 stage ‘industrial’ process
• BARLEY is malted to produce MALT • MALT is brewed / distilled to produce BEER / SPIRITS
Malting Barley : Quality Criteria (7)
• • High germination • • Homogeneous (uniform) sample, low screenings • • Moisture content < 21.5% at harvest • • No mechanical damage / splitting / skinning (2%) • • Good colour / no moulds • • No heat damage • • Moderate grain nitrogen content (Protein %
what is the moisture content of Malting Barley at harvest
<21.5%
what sort of matting varieties have a high capacity for
good malting varieties have high capacity for beta glucanase activity
what are cell walls made of
beta-glucans
what does beta glucanase (enzymes) ensure?
rapid breakdown of cell walls thus, ensuring an increase in speed of starch modification
Chemical basis for the malting process (2)
• normal germination - starch is converted to reducing sugars which are used to nurture embryo • In malting process the aim is to control this process - with partial starch change or modification
what is normal germination
starch is converted to reducing sugars which are used to nurture embryo
what is the aim in malting process
the aim is to control this process - with partial starch change or modification
how many stages are there to go from barley to malt (the malting process) name them
3 • steeping • germination • drying
The malting process • Steeping
moisture content raised to 46% (this may include rest periods in air only) - this process takes up to 3 days
in the steeping stage of malting process what % does moisture content rise to
46%
how long does the steeping stage take
3 days
The malting process 2. Germination
temperature : 14-17 celcius the grain is turned regularly - matting and the process takes 4-5 days
The malting process 3. Drying
arrests starch conversion, the ‘malt’ is dried down to 2-4.5%, gives flavour and colour to malt
Trial Research Studies – UCD Boortmalt Experimental Scale : Micro-malting
• 500g of individual reps malted in Jo-White micro malting unit • Analysed to commercial distilling malt specification (IOB, 1997) in laboratory of Boortmalt / Antwerp • Key focus on: Soluble extract, fermentable extract, spirit yield, SNR, friability plus others
steps from Malt to Beer (8)
• malt is stored for a month • milled • mixed with unmalted grain • mashed ——> wort • wort is boiled • hops added • cooled • yeast added ——> Fermentation –> Beer
during the process of malt to beer why is the wort boiled
• stabilisation • remove bad flavours
The Malting and Brewing Process Slide 10 & 11
what sort of weather is needed for malting barley production
• Suitable weather – cool bright moist – Not too dry, not too wet, not hot
what sort of soil is needed for malting barley production
suitable soil types : – free-draining with low soil nitrogen levels – key geographical areas in Ireland South Kildare, Carlow, Laois, Wexford, East Cork also areas of Tipperary, Offaly, Donegal, Louth - medium to light land – brown earth soil types
Malting Barley Production
• early-sowing dates : February-March • Even uniform crops with good crop structure • Good crop husbandry - disease control etc • Detailed Nitrogen fertilisation programme– N applied earlier and in modest amounts • Key 2022 cultivars are Planet, Laureate,- Also Barley for roasting (brewing process)
what are wet weather diseases in Barley(4)
Wet weather diseases - Rhyncosporium - Net blotch - Ramularia (leaf spotting) - Fusarium species on the ear Sooty moulds / Botyritis
dry weather diseases of Barley (2)
• mildew • Rust diseases