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Environmental Science CP > W4 - L1 - Malting Barley > Flashcards

W4 - L1 - Malting Barley Flashcards

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1
Q

A 2 stage ‘industrial’ process

A
  • BARLEY is malted to produce MALT
  • MALT is brewed / distilled to produce BEER / SPIRITS
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2
Q

Malting Barley : Quality Criteria (7)

A
    1. High germination
    1. Homogeneous (uniform) sample, low screenings
    1. Moisture content < 21.5% at harvest
    1. No mechanical damage / splitting / skinning (2%)
    1. Good colour / no moulds
    1. No heat damage
    1. Moderate grain nitrogen content (Protein %
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3
Q

what is the moisture content of Malting Barley at harvest

A

<21.5%

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4
Q

what sort of matting varieties have a high capacity for

A

good malting varieties have high capacity for beta glucanase activity

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5
Q

what are cell walls made of

A

beta-glucans

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6
Q

what does beta glucanase (enzymes) ensure?

A

rapid breakdown of cell walls thus, ensuring an increase in speed of
starch modification

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7
Q

Chemical basis for the malting process (2)

A
  • 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
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8
Q

what is normal germination

A

starch is converted to reducing sugars which are used to nurture embryo

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9
Q

what is the aim in malting process

A

the aim is to control this process - with partial starch change or modification

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10
Q

how many stages are there to go from barley to malt (the malting process)

name them

A

3

  1. steeping
  2. germination
  3. drying
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11
Q

The malting process

  1. Steeping
A

moisture content raised to 46%
(this may include rest periods in air only) - this process takes up to 3 days

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12
Q

in the steeping stage of malting process what % does moisture content rise to

A

46%

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13
Q

how long does the steeping stage take

A

3 days

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14
Q

The malting process
2. Germination

A

temperature : 14-17 celcius
the grain is turned regularly - matting and the process takes 4-5 days

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15
Q

The malting process
3. Drying

A

arrests starch conversion, the ‘malt’
is dried down to 2-4.5%, gives flavour and colour to malt

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16
Q

Trial Research Studies – UCD Boortmalt Experimental Scale : Micro-malting

A
  • 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
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17
Q

steps from Malt to Beer (8)

A
  • malt is stored for a month
  • milled
  • mixed with unmalted grain
  • mashed ——> wort
  • wort is boiled
  • hops added
  • cooled
  • yeast added ——> Fermentation –> Beer
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18
Q

during the process of malt to beer why is the wort boiled

A
  • stabilisation
  • remove bad flavours
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19
Q

The Malting and Brewing Process
Slide 10 & 11

A
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20
Q

what sort of weather is needed for malting barley production

A
  • Suitable weather – cool bright moist – Not too dry, not too wet, not hot
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21
Q

what sort of soil is needed for malting barley production

A

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

22
Q

Malting Barley Production

A
  • 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)
23
Q

what are wet weather diseases in Barley(4)

A

Wet weather diseases
- Rhyncosporium
- Net blotch
- Ramularia (leaf spotting)
- Fusarium species on the ear Sooty moulds / Botyritis

24
Q

dry weather diseases of Barley (2)

A
  • mildew
  • Rust diseases
25
Q

what is grain protein in malting barley

A

a key quality parameter

26
Q

what level of grain N% (PROTEIN) is needed

A

low to moderate

27
Q

what sort of malt does a high protein barley produce

A

poor quality malt
– negative relationship between protein and starch
– low starch reduces the extract in the malt

28
Q

can protein levels be too low

A

protein levels can be too low
– protein levels are correlated with enzyme levels

29
Q

what is the key % protein for barley for brewing

A

8.8-10.8%

30
Q

what is the key % protein for barley for distilling

A

7.5 to 8.8 %

31
Q

above and below what % of protein is barley rejected

A

above 10.8 % rejection **2018 ,

  • problem with barley below 7.5 to 8% protein
32
Q

Protein content in Malting Barley
in a COOL WET season

A
  • low barley protein levels
  • Average’s in the range 9.0 to 9.4% protein
    – The average figures in the last decade were 10 -
33
Q

what is the reason for Average’s in the range 9.0 to 9.4% protein for malting barley COOL WET SEASON(4)

A

– Cool wet season with high summer rainfall
– Early sowing dates / N appl. dates
– Restrictions on N use / N directive / REPS
– Rotation changes – demise of sugar beet

34
Q

Protein content in Malting Barley in 2018 – HOT DRY summer

A
  • very high barley protein levels
  • Average’s in the range 11 to 13 % protein
    – The average figures in the last decade were 9 – 1
35
Q

reasons for high barley protein levels in HOT DRY weather (3)

A
  • Lower yields
  • Late season soil N uptake
  • Nitrogen translocation to the grain is higher
    with higher summer temperatures
36
Q

over what % screening is not acceptable

A

over 8%

37
Q

Malting Barley : % Screenings
table 21

A
38
Q

at what % screening is the base price (€/t)

A

3.1 to 4.0 %

39
Q

what is the protein % for Malting barley quality requirements for brewing

A

Protein: 8.8 – 10.5%

40
Q

what is the extract (sugar) % in malt

A

81-83%

41
Q

Malting barley quality requirements for brewing:

High enzyme potential (3)

A
  • High enzyme potential:
    – to ensure optimal protein degradation
    – to ensure adequate sugar degradation
    – to ensure the extract level
42
Q

what do plump kernels add to malting barley

A

more sugars

43
Q

what doe even size kernels add to malting barley for brewing

A

homogenous malting

44
Q

what effect has string husks on maling barley for brewing

A

improve brewing process

45
Q

what are brewers looking for

A

Brewers are looking for a balance between the amount of alcohol (translated in starch content in the grain) and flavour (the amount of protein in the grain)

46
Q

if protein content is very low what does this influence

A

negatively influence the enzyme potential.

47
Q

what are distillers looking for in malting barley

A

Distillers are looking for low
protein barley with as high
extract as possible as this is
positively correlated with high
levels of alcohol yield.

48
Q

what is the alcohol yield potential of malt measured through

A

PSY
(predicted spirit yield) formula.

49
Q

what is the minimum amount of litres per tonne of pure spirit extracted from the malt or it will
be unacceptable to distillers

A

405 litres

50
Q

Malting Barley Trials -Teagasc Oakpark
Effect of Sowing Date on Yield and Quality

graph slide 25

A

the earlier the sowing date - the higher the yield (March)

the later the sowing date (late april) - higher % Grain N

Environmental Science CP (10 decks)

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