IBD NEW BARLEY VARIETY MALTING/DISTILLING TRIALS
DISTILLING TRIALS DATA
Guidelines
Please complete this form electronically and return to tracy@magb.org.uk
If necessary fill out hardcopy and fax to Tracy Lawton, MAGB 01636 701836
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Please provide details wherever possible.
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Some details may be “commercially sensitive” – omit if necessary or replace with “conforms to profile” etc.
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It is essential that the trial and control barleys will be barleys sown in the same season; i.e. both Spring barleys or both Winter barleys (no mixed season).
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It is essential that the trial and control malts are both produced from barleys from the same harvest.
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The control batch may be the mean of several batches from the control malt variety distilled to the same target specification.
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For the test variety, please give an indication of the number of batches and total volume of spirit produced.
1. Trial Information
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Trial Barley
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Control Barley
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Distilling Company
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Distillery
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Malt Supplied by
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Variety
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Origin of Barley (Specify Area)
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Crop Year
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Malt Supplier
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2. DISTILLERY DATA
Malt analysis data provided by Maltster /Distiller (delete as appropriate)
2.1 IOB Malt Analysis
Parameter
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Units
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Trial Malt
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Control Malt
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Variety
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Moisture
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%
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Extract (dry, 0.7mm or specify mill setting)
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1o/kg
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Extract (dry, 0.2mm)
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1o /kg
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Fine/Coarse Difference (specify mill settings)
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1o /kg
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Alpha Amylase
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DU
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Diastatic Power
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o IOB
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Free Amino Nitrogen
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% (dry malt)
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Soluble Nitrogen
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%
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Total Nitrogen
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%
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S.N.R.
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%
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Friability
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%
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Homogeneity
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%
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Wort Beta-Glucan
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mg/l
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Wort Viscosity
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mPas
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Fermentability (unboiled)
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%
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Predicted Spirit Yield
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Lalc/te (as is)
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Glycosidic Nitrile
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g/te
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2.2 Milling
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Trial
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Control
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Type of mill
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Gap Size (mm)
Top
Middle
Bottom
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Conditioned (Yes/No)
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Grist Analysis (%)
Husk
Grits
Flour
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Comments:
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2.3 Mashing
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Trial
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Control
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Number of Mashes
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Mash Vessel Type
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Process (eg single temperature infusion, temperature programmed, number of waters, etc)
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Washback OG
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MTE
(% or 1o/kg)
(% of laboratory
HWE 2 or 7)
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Washback Fill Time (min)
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Draft Analysis (% TAE)*
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| Sparge (draft) Losses (%)* |
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Comments:
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* these data are essential to evaluate whether all the potential HWE/SY has been recovered.
2.4 Fermentation*
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Trial
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Control
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Yeast Type/Rate (kg/tonne)
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Setting Temperature (oC)
(all fermentations)
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Fermentation Time (hours)
(all fermentations)
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Comments:
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*where appropriate, state whether values quoted are distillery or laboratory derived
“shorts vs. longs” – define times, comment on differences
2.5 Distillation
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Trial
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Control
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Still heating type
(eg. kettles, indirect steam)
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Wash Control/Behaviour
(eg. sticking stills, build up of material on pans/ kettles)
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Comments
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2.6 Spirit Yield
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Trial
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Control
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Washback Spirit Yield
(l alc/tonne, dry)
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Production Spirit Yield
(l alc/tonne, dry)
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Comments (If there is an unexpected difference between the two then explanation is required):
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SUMMARY COMMENTS AND CONCLUSION
This section is crucial in presenting a headline summary of the performance of the trial variety compared to the control variety.
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Please consider for each of the process areas, and for the overall spirit yield, whether the trial variety was POORER, AS GOOD AS, or BETTER than the control variety (only one assessment for each parameter can be selected).
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Enter concise comments in the appropriate boxes to substantiate your assessment for each of the key parameters.
| Processability |
Spirit Yield |
Mashing
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Fermentation
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Distillation
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POORER
than Control
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AS GOOD AS
Control
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BETTER
than Control
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Signed ...............................................…..........
Print …………...…………………….…
Date...................................
e-mail ……….………………
3.12.2015
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