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Ibd new barley variety malting/distilling trials


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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


  • Please provide details wherever possible.

  • Some details may be “commercially sensitive” – omit if necessary or replace with “conforms to profile” etc.

  • 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).

  • It is essential that the trial and control malts are both produced from barleys from the same harvest.

  • The control batch may be the mean of several batches from the control malt variety distilled to the same target specification.

  • For the test variety, please give an indication of the number of batches and total volume of spirit produced.



1. Trial Information




Trial Barley

Control Barley

Distilling Company







Distillery







Malt Supplied by







Variety







Origin of Barley (Specify Area)







Crop Year







Malt Supplier








2. DISTILLERY DATA
Malt analysis data provided by Maltster /Distiller (delete as appropriate)


2.1 IOB Malt Analysis

Parameter


Units


Trial Malt


Control Malt

Variety










Moisture

%








Extract (dry, 0.7mm or specify mill setting)

1o/kg








Extract (dry, 0.2mm)


1o /kg









Fine/Coarse Difference (specify mill settings)

1o /kg








Alpha Amylase


DU







Diastatic Power




o IOB






Free Amino Nitrogen


% (dry malt)








Soluble Nitrogen


%







Total Nitrogen


%







S.N.R.

%







Friability


%







Homogeneity


%







Wort Beta-Glucan


mg/l







Wort Viscosity


mPas







Fermentability (unboiled)


%







Predicted Spirit Yield


Lalc/te (as is)








Glycosidic Nitrile


g/te









2.2 Milling

Trial

Control

Type of mill









Gap Size (mm)

Top
Middle


Bottom















Conditioned (Yes/No)









Grist Analysis (%)

Husk
Grits


Flour
















Comments:






2.3 Mashing

Trial

Control

Number of Mashes








Mash Vessel Type









Process (eg single temperature infusion, temperature programmed, number of waters, etc)






Washback OG









MTE

(% or 1o/kg)

(% of laboratory

HWE 2 or 7)











Washback Fill Time (min)








Draft Analysis (% TAE)*








Sparge (draft) Losses (%)*








Comments:


* these data are essential to evaluate whether all the potential HWE/SY has been recovered.


2.4 Fermentation*

Trial

Control

Yeast Type/Rate (kg/tonne)







Setting Temperature (oC)

(all fermentations)









Fermentation Time (hours)

(all fermentations)









Comments:

*where appropriate, state whether values quoted are distillery or laboratory derived

shorts vs. longs” – define times, comment on differences


2.5 Distillation

Trial

Control

Still heating type

(eg. kettles, indirect steam)









Wash Control/Behaviour

(eg. sticking stills, build up of material on pans/ kettles)









Comments



2.6 Spirit Yield

Trial

Control

Washback Spirit Yield

(l alc/tonne, dry)







Production Spirit Yield

(l alc/tonne, dry)







Comments (If there is an unexpected difference between the two then explanation is required):



  1. 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.




  • 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).




  • Enter concise comments in the appropriate boxes to substantiate your assessment for each of the key parameters.





Processability




Spirit Yield


Mashing

Fermentation

Distillation

POORER


than Control














AS GOOD AS

Control














BETTER


than Control















Signed ...............................................…..........
Print …………...…………………….…

Date...................................


e-mail ……….………………


3.12.2015



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