IBD NEW BARLEY VARIETY MALTING/DISTILLING TRIALS
MALTING TRIALS DATA
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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The control malt may be the mean of several batches of the control barley manufactured to the same target specification.
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For the test variety, please give an indication of the number of malt batches, tons per batch and total tons produced.
Name of Malting Company …………………………………..…………..……….
Collaborating Distiller Company …………………………………………………
| Trial | Control | |
Variety
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Origin of Barley (Specify Area)
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Crop Year
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BARLEY
1.1 Barley Quality | Trial |
Control
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Sample appearance
(Good/Normal/Poor)
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Dormancy on intake
(None/Abnormal/Persistent)
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| Split corns %
(None/Few/Many)
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Skinned corns %
(None/Abnormal/Persistent)
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Pregermination %
(None/Abnormal/Persistent)
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Any Other Comments
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1.2 Barley Analysis | Trial |
Control
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Moisture, %
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Total Nitrogen, % dry
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Germinative energy (4 ml / 5ml)
24/48/72 h %
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Germinative energy (8 ml)
24/48/72 h %
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Germinative capacity %
(Stain or peroxide test)
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1000 corn weight, g dry
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Grading :
> 2.8 mm %
2.5-2.8 mm %
2.2-2.5 mm %
< 2.2 mm %
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Any other analyses / comments :
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MALTING
2.1 Target Malt Type/Grade …………………………………….………
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Steeping
| Trial |
Control
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Batch size, tonnes
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Number of batches
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Steeping schedule
(total hours; 2 wet/3 wet)
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Water temperature, oC
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Water uptake
(Slow/Normal/Rapid)
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Moisture content on cast, %
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Processing aids
GA rate, ppm.
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Comments :
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2.3 Germination
| Trial |
Control
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First chit
(Slow/Normal/Rapid : Even/Uneven)
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Germination time, hours
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Germination temperature profile, oC
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Uniformity of growth
(Good/Normal/Poor)
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Moisture content on kiln loading, %
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Comments:
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2.4 Kilning
| Trial |
Control
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Kilning regime
(Temperature/time profile)
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Comments on Malt Appearance and Yield/Out-turn.
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Other Comments :
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IOB Malt Analysis
Parameter
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Units
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Trial
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Control
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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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Lo/kg
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Extract (Dry, 0.2mm)
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Lo/kg
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Fine/Coarse Difference
(Specify mill settings)
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Lo/kg
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Colour
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oEBC
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Boiled Wort Colour
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oEBC
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Cold Water Extract
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%
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Alpha Amylase
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DU
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Diastatic Power
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oIOB
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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 Viscosity
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mPas
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Wort -Glucan
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mg/litre
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S-Methylmethionine
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mg/kg
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Fermentability (unboiled)
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%
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Predicted Spirit Yield
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L/t/as is
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Glycosidic Nitrile
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g/t
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Other Malt Analyses
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2.6 Comments on Overall Malting Quality and Processability
3. CONCLUSION
The trial variety produced a quality of malt which was :
* BETTER THAN / AS GOOD AS / POORER THAN the control malt.
The variety is considered to be :
* BETTER THAN / AS GOOD AS / POORER THAN the control variety.
Is there a requirement for further assessment? *Yes / No
* Delete as appropriate
If there is a requirement for further work, please state why and what needs to be done.
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Signed ………………………………… Print ……………………………..………
Date ……………………Tel …………………………e-mail………………………
3.12.15
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