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2012
8/20/2012
Page
1
Malting and Brewing Trials with 2011 Crop Sample of Breeding Line
08T531-01-043 Barley
Malting and Brewing Performances of the Breeding
Line 08T531-01-043
Summary
Malting and brewing trials were conducted at CMBTC with a 2011 crop sample of
08T531-01-043 barley, which is an experimental line with altered starch granule size
distribution (containing 4% small starch granules). The objective of this study was to
evaluate barley quality, malting and brewing performances of this breeding line against
the control CDC Meredith and CDC Landis barley samples. All the barley samples
included in this study were provided to CMBTC by Dr. Rossnagel, Crop Development
Centre, and University of Saskatchewan.
The observed important differences in barley quality, malting and brewing performances
between 08T531-01-043 and the control CDC Meredith and CDC Landis are
summarized in the box below:
Variety
Barley protein
Germination energy
Water sensitivity
Water uptake
Chitting
Acrospire growth
Modification
Extract
α-amylase
Diastatic power
Beta-glucan
FAN level
08T531-01-043
CDC Meredith
Barley quality
Undesirably high
Very desirable
Very good
Excellent
Strong
Light
Fast
Rapid
Very good
Excellent
Good
Good
Malting performance
Poor
Very good
Low
High
High
High
High
High
Very high
Low
Adequate but lower
Adequate
Brewing performance
CDC Landis
Very desirable
Excellent
Light
Rapid
Excellent
Good
Very good
High
High
High
Low
Adequate
Extraction –
Adequate
Very Good
Very Good
Lautering timing
Extraction –
High
Good
Very Good
Lautering Efficiency
Fermentability
Adequate
High
High
Foam Stability
Poor
Average
Average
Green = better than control; Red = poorer than control; Yellow= comparable results
Please note that since the results reported here are based on a limited number of
malting and brewing trials, so the results should be viewed with some cautions.
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Barley test results generated at CMBTC indicated that this breeding line 08T531-01-043
had desirable grain moisture (good for safe storage), undesirable protein content
(higher than the required for malting use), very good germination energy (>95%) and
unacceptably strong water sensitivity. Its 1000 kernel weight was very good and its
plumpness was excellent. Compared to the control CDC Meredith and CDC Landis
barleys, 08T531-01-043 barley showed significantly higher grain protein content,
comparable germination energy, stronger water sensitivity and lower 1000 kernel weight
as well as lower plumpness.
In the micro-malting and pilot malting trials, the 08T531-01-043 barley sample did not
show any abnormalities during processing. It showed good water uptake and obtained
good chitting at the end of steep. During germination this barley showed good acrospire
growth and good modification progress. However, in both micro-malting and pilot
malting trials, 08T531-01-043 barley produced malts with unbalanced quality as
indicated by low friability, high F/C difference and very high beta-glucan content.
However, the malt developed acceptable levels of soluble protein and FAN, good
enzymes and good malt color. Under the trial malting conditions, the 08T531-01-043
barley produced malts with an overall quality inferior to the control CDC Landis and
CDC Meredith barley samples.
In the brewhouse, 08T531-01-043 recorded a shorter conversion time than the controls.
This was not expected since the malt enzyme levels were in general comparable
between all three samples. On the other hand, shorter conversion time could be related
to the more uniform starch granule size distribution. Time for wort to clear to less than
100 FTU in lautering was very good (less than 10 minutes), and comparable between all
three malt samples. Lautering time for 08T531-01-043 was somewhat longer than for
the controls. This is most likely the result of higher beta-glucan content in the 08T53101-043 malt sample. Malt Material Yield was for 08T531-01-043 excellent, and over 2%
higher than for CDC Meredith and over 1% higher than for CDC Landis samples. Wort
clarity and break in the wort kettle were acceptable although somewhat lower than the
controls. The wort pH value was typical for the wort samples derived from barley malts,
and comparable to control samples. Wort colour for 08T531-01-043 was slightly lower
than the controls. This correlates well with the malt colour results. Wort taste was
acceptable. This is a quick test to look for off-flavours. The wort should be malty, sweet
with no off-flavours.
An acceptable wort sugar spectrum was recorded for 08T531-01-043. It had somewhat
lower levels of both unfermentable and fermentable sugars than both controls. The
fermentability of the wort produced from 08T531-01-043 was somewhat lower than for
the controls. During fermentation both control samples had comparable initial gravities
which were about 1°P higher than for the 08T531-01-043 wort (most likely the
consequence of higher total protein level in 08T531-01-043 malt). Both control samples
also showed comparable and a slightly faster drop in gravity during fermentation, as
well as lower gravity readings at the end of fermentation than 08T531-01-043.
All the samples produced beer with good quality. 08T531-01-043 produced beer with
higher apparent and real extract and lower final beer alcohol. These results correlate
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well with fermentation data since 08T531-01-043 had the lowest fermentability. Final
beer colour for 08T531-01-043 was lower than both controls. This is surprising since
08T531-01-043 had the highest total protein, although its soluble protein was
comparable to the controls. 08T531-01-043 beer had somewhat higher pH value and
slightly lower initial and chill turbidity readings indicating good colloidal stability. Both
controls showed better foam stability than 08T531-01-043 beer.
In terms of sensory, all products received comparable marks, and were rated as normal
good beers with no defects and some good characteristics. The beers had very good
appearance, were fresh, clear and clean with slight diacetyl and estery notes.
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Introduction
Malting and brewing trials were conducted at CMBTC with 2011 crop barley samples of
a breeding line 08T531-01-043 and two control varieties CDC Meredith and CDC
Landis. This experimental line was developed by Dr. Rossnagel at University of
Saskatchewan, and it had altered starch granule size distribution (having 4% small
granules vs. normal barley having 10% small granules). All the barley samples included
in this study were provided to CMBTC by Dr. Rossnagel. These barley samples were
grown side by side in breeder trial plots, and were collected during 2011 harvest.
Drs. Rossnagel and Chibbar, with their team members, have been working for a few
years on developing barley lines with altered starch granule size distribution. The
underlying theory is that barley with more uniform distribution of starch granule size
would have better modification during malting and would produce malt that would
perform better during fermentation.
The objectives of this study was to evaluate barley quality, malting and brewing
performances of this newly developed special line against the control CDC Landis and
CDC Meredith barley under the standard malting and brewing conditions that have been
used at CMBTC for evaluating 2011 crop commercial barley samples.
In this study, micro-malting trials were conducted first using a Joe White micro-malting
system, followed by pilot malting trials in CMBTC’s 80kg pilot malting system. The malts
generated from the pilot malting trials were brewed using CMBTC’s pilot brewhouse
without adding any adjuncts.
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1. Barley quality analysis
When the barley samples arrived at CMBTC, their quality was immediately examined
and the test results are given in Table 1. Please note that except for the germination
testing all the test results reported in Table 1 were generated from a single test.
08T531-01-043
CDC Landis
CDC Meredith
11.7
13.7
12.1
16.7
12.8
12.2
Germination,
%
(4ml)
(8ml)
98
100
100
49
97
95
1000
Kernel wt, g
B-11-239
B-11-238
B-11-240
Varieties
Protein, %
CMBTC
Barley ID
Moisture, %
Table 1. Analysis of 2011 crop barley samples of 08T531-01-043, CDC Meredith
and CDC Landis from University of Saskatchewan
>6/64
sieve
>5/64
sieve
45.7
53.5
53.8
99.2
99.8
99.7
0.50
0.16
0.23
Sizing, %
General comments: Barley test results indicated that there were significant
quality differences among these barley samples. Breeding line 08T531-01-043
showed desirable grain moisture for safe storage, but its protein content was
higher than that required for malting use (<13.5%). 08T531-01-043 also showed
good germination energy but with strong water sensitivity. It showed very good
1000 kernel weight and excellent plumpness.
In contrast, the two control barley samples both showed very desirable malting
quality as indicated by acceptable grain moisture, good protein content,
excellent germination energy, light water sensitivity, excellent thousand kernel
weight and plumpness.
Compared to the two controls, breeding line 08T531-01-043 showed
significantly higher grain protein content, comparable germination energy but
very strong water sensitivity. Its 1000 kernel weight was lower than the controls,
and its plumpness was comparable to the two controls. In addition, as recorded
with the two controls, breeding line 08T531-01-043 showed no obvious sign of
mould infection and/or weathering.
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2. Micro-malting trials
Prior to the pilot malting trials, micro-malting trials were conducted on barley samples of
08T531-01-043 and the control CDC Meredith and CDC Landis. Micro-malting trials
were done with CMBTC’s Joe White micro-malting unit. The malting size for each of
these barley samples was 1000g (d.b.) without duplication. The trial malting conditions
used in the trials are given in Box 1.
Box 1. Processing conditions for the micro-malting trials
Steeping:
42 hours {7hrs Wet-14 hrs Dry-8hrs Wet-13 hrs Dry-2hrs Wet } @ 14 C
Germination:
Day 1 @ 15 C, day 2 @ 15 C, day 3 @ 15 C, day 4 @ 15 C
Kilning:
11hr@55ºC; 4hr@65ºC;1hr@70ºC; 1hr@75ºC and 4 hr@85ºC
Please note that the micro-malting conditions were very generic, and were designed for
examining newly harvested 2011 crop samples at CMBTC. In the trials, all the barley
samples were steeped with a three-wet period steep cycle, and during germination no
water was applied to green malts to adjust the moisture content of the grain. The
achieved steep-out moisture contents and chitting rates at the end of steep and
acrospire growth profiles at the end of germination were recorded and are given in
Table 2.
Cast
moisture ,%
Chitting, %
0-1/4
¼-1/2
½-3/4
¾-1
>1
JW-11-286
JW-11-285
JW-11-287
Variety/
line
Trial ID
Table 2. Steep-out water content, chitting rate and profiles of acrospire growth
08T-531-01-043
CDC Landis
CDC Meredith
45.5
47.0
47.5
100
100
100
0
0
0
0
0
0
80
60
35
20
40
55
0
0
10
Acrospire length @96 hours
Water uptake, chitting and acrospires growth
Under the given trial conditions, at the end of steep, all of the barley samples obtained
satisfactory steep-out moisture content and excellent chitting rates (Table 2). During
germination, all three barley samples showed good acrospire growth. However,
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significant varietal differences in acrospire growth between the barley samples were
recorded.
In general, breeding line 08T-531-01-043 water uptake rate was lower than the control
CDC Landis and CDC Meredith, while its chitting rate and acrospires growth were
comparable to the two controls. During germination breeding line 08T-531-01-043
showed good growth of acrospires, but its growth was slower than the two controls.
A complete malt analysis was conducted for the malts generated from the micro-malting
trials, and the analytical results are detailed in Table 3.
Table 3. Analysis of the malts generated from the micro-malting trials
Malt moisture, %
Friability, %
Fine-extract, %
Coarse-extract, %
F/C Difference, %
Soluble protein, %
Total protein, %
Kolbach Index, %
Beta-Glucan, ppm
Viscosity, cps
Diastatic power, L
-Amylase, D.U.
Wort colour, ASBC
Wort pH
Fan, mg/L
08T-531-01-043
JW-11-286
CDC Landis
JW-11-285
CDC Meredith
JW-11-287
3.7
51.3
75.6
72.4
3.2
5.47
17.1
32.0
647
1.59
151
55.3
1.83
5.90
182
3.7
79.4
82.0
81.1
0.9
6.06
12.4
48.8
197
1.45
142
73.5
3.11
5.86
253
3.7
79.5
82.6
81.6
1.0
5.73
11.6
49.4
220
1.46
147
69.4
2.60
5.93
228
General modification: In the micro-malting trials no major processing difficulties were
experienced for any of the three barley samples, however, it was noted that there were
some significant varietal differences in overall modification among the samples. For
breeding line 08T-531-01-043, the values for friability, F/C difference, KI and betaglucan content suggested that it produced under-modified malt (Table 3). In contrast,
the control CDC Landis and CDC Meredith samples produced malts with better
modification as indicated by good values in friability, F/C difference and KI, although
malt beta-glucan content for both controls was higher than the desired level (<150ppm).
Extract yield and enzyme levels: The malt produced from 08T-531-01-043 exhibited
very low extract yield but very good enzyme level (Table 3). Its extract yield was
significantly lower than the two controls. Its diastatic power was higher and alphaamylase level lower than the two controls.
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Soluble protein, FAN and malt colour: 08T-531-01-043 malt showed good values in
soluble protein content, FAN and malt color, although its KI was lower than the
desirable range (39-48%) due to its high total protein content. In comparison with the
two controls, its soluble protein content, KI, FAN and malt color were all significantly
lower than both controls (Table 3).
Beta-glucan content and wort viscosity: 08T-531-01-043 malt showed extremely
high beta-glucan content, and its wort viscosity level was higher than the levels required
by the breweries (normally expecting viscosity less than 1.50 cps). 08T-531-01-043
malt’s beta-glucan and wort viscosity were significantly higher than the two controls.
Overall performance and malt quality: In the micro-malting trial, under the given
processing conditions, breeding line 08T-531-01-043 did not show any abnormalities
during process. It showed good water uptake and obtained good chitting at the end of
steep. During germination it showed normal but slow acrospires growth. However, this
barley sample produced malt with substandard quality profile as indicated by low
friability, high F/C difference, low KI and extremely high beta-glucan content, although
the malt developed adequate levels of FAN, enzymes and desirable malt color. The
processing data and malt analysis indicated that under the given trial conditions,
breeding line 08T-531-01-043 exhibited overall malting quality inferior to the control
varieties CDC Landis and CDC Meredith.
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3. Pilot-malting trials
Pilot malting trials were conducted on 2011 crop barley samples of 08T531-01-043,
CDC Landis and CDC Meredith. Each of these pilot malting trials was conducted with a
batch size of 60 kg of cleaned barley using CMBTC’s pilot malting system under the
malting conditions detailed in Box 2.
Box 2. Trial pilot malting conditions for processing 08T531-01-043, CDC Meredith
and CDC Landis barley
Steeping:
41 hours {8hrs Wet- 13 hrs Dry- 8hrs Wet-11 hrs Dry- 1 hrs Wet} @ 13 C
Germination:
Day 1 @ 15 C, day 2 @ 15 C, day 3 @ 14 C, day 4 @ 14 C
Kilning:
12 hr@55ºC; 6hr@65ºC;2hr@75ºC and 4 hr@85
Green malt
moisture,%
0-1/4
¼-1/2
½-3/4
¾-1
>1
PM-12-014
08T-531-01-043
B-11-239
PM-12-008
CDC Landis
B-11-238
PM-12-007
CDC Meredith
B-11-240
Chitting, %
Variety/line
Cast
moisture ,%
Table 4. Steep-out moisture content, chitting rate and acrospire growth of 2011
crop barley samples of 08T531-01-043, CDC Meredith and CDC Landis
42.72
95
43.31
0
0
5
95
0
42.95
100
40.01
0
0
60
35
5
43.75
100
41.36
0
0
0
95
5
Acrospire Length @96 hours
Water uptake, chitting and acrospire growth: Under the given pilot malting trial
conditions (Box 2) 08T-531-01-043, CDC Landis and CDC Meredith barley samples all
showed good water uptake and obtained good chitting at steep (Table 4). In comparison
with the control CDC Landis and CDC Meredith, 08T-531-01-043 barley showed slower
water uptake and exhibited lower chitting rate. This agreed well with what was recorded
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in the micro-malting trials. As observed in the micro-malting trials, 08T-531-01-043
barley showed slower acrospire growth than either CDC Landis or CDC Meredith.
A complete malt analysis was conducted for the malts generated from the pilot-malting
trials, and the analytical results are detailed in Table 5.
Table 5. Analysis of the malts generated from the pilot-malting trials with 08T53101-043, CDC Meredith and CDC Landis barley samples
PM-12-014
08T-531-01-043
Malt moisture, %
Friability, %
Fine-extract, %
Coarse-extract, %
F/C Difference, %
Soluble protein, %
Total protein, %
Kolbach Index, %
Beta-Glucan, ppm
Viscosity, cps
Diastatic power, L
-Amylase, D.U.
Wort colour, ASBC
Wort pH
Fan, mg/L
4.4
55.9
75.0
73.0
2.0
5.35
17.0
31.5
362
1.51
164
46.8
2.02
5.93
173
PM-12-008
CDC Landis
4.5
75.1
81.5
80.4
1.1
5.32
12.8
41.6
191
1.46
143
57.3
2.45
5.90
203
PM-12-007
CDC Meredith
4.4
82.5
81.4
80.7
0.7
5.13
12.0
42.6
173
1.37
152
55.7
2.40
5.94
195
General modification: Under the given pilot malting trial conditions, the malts
generated from breeding line 08T531-01-043 showed poor modification as suggested
by low friability, high F/C difference, low KI and high beta-glucan content (Table 5). This
agreed with the micro-malting trial results. In contrast, CDC Landis and CDC Meredith
produced malts with better overall quality, although their malt beta-glucan content was
higher than that required by brewers (normally expecting <150ppm).
Extract yield and enzyme levels: 08T531-01-043 malts produced in the pilot-malting
trial exhibited very low extract yield (significantly lower than that expected from tworowed Canadian malting varieties) but good levels of enzymes (Table 5). Its extract
yield was significantly lower than the two controls, while its diastatic power was higher
and alpha-amylase lower than the two controls.
Soluble protein, FAN and malt colour: 08T531-01-043 malt developed good levels of
soluble protein FAN and color (Table 5). On average, its soluble protein was similar to
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CDC Landis and slightly lower than CDC Meredith. However, due to high total protein
content its KI was lower than the desired. Its malt color was good and was lower than
the two controls. Its FAN level was adequate, but significantly lower than the control
CDC Landis and CDC Meredith.
Beta-glucan content and worth viscosity: 08T531-01-043 malt showed beta-glucan
content higher than the two controls and higher than the desired levels (<150ppm). This
agreed well with what was recorded in the micro-malting. Viscosity level for 08T531-01043 malt was higher than the two controls and also higher than the levels required by
the breweries (normally expecting viscosity <1.50 cps).
Overall performance and malt quality: in the micro-malting and pilot malting trials this
breeding line 08T531-01-043 sample did not show any abnormalities during process. It
showed good water uptake and obtained good chitting at the end of steep. During
germination it showed good acrospires growth and good progress of modification.
However, in both micro-malting and pilot malting trials, 08T531-01-043 barley failed to
produce quality malt, and its malts showed low friability, very low extract yield, low KI
and extremely high beta-glucan content, though its malts developed good levels of
soluble protein, enzymes and malt color. Under the given trial conditions, this breeding
line 08T531-01-043 produced malt with an overall quality inferior to the two control
varieties CDC Landis and CDC Meredith.
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4. Pilot-brewing trials
All malt samples were pilot brewed in CMBTCs 300L Pilot Brewery. The following are
the brewing and fermentation conditions for all three brewing trials.
Mash Tun
 100% malt brew – 40 kg of malt and 150L of water added to mash tun
 Mash in at 48C, hold for 30 min
 Raise to 65C, hold for 30 min
 Raise to 76C
 Pump over to Lauter Tun
Lauter Tun
 Rest for 10 minutes, vorlauf for 10 minutes
 Rakes at 20 cm above bottom, on slow for entire lautering
 25L underlet
 125L sparge water at 75C
Brew Kettle
 First hop (Nugget) boiled for 90 min – 37g
 Second hop (Mt. Hood) boiled for 5 min – 75g
Fermentation, aging, filtering and bottling
 Cooled to 13.5ºC, pitched with lager yeast at 1.25 million cells per mL
 Fermented for 7 days (3 days at 13.5ºC and 4 days at 15ºC)
 Cooled and stored at -0.5 ºC for 7 days
 Filtered through a 1 µm pad filter system, carbonated to 2.5 volumes CO 2
 Stored 2 days at -2oC, and packaged
 Pasteurized to 15 PU
Figures 1 through 12 detail all three brewing trials.
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Figure 1: Mash Temperature Profile for CDC Meredith (temperature versus time)
Figure 2: Runoff Turbidity for CDC Meredith (turbidity FTU versus time)
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Figure 3: Runoff Specific Gravity for CDC Meredith (oPlato versus time)
Figure 4: Runoff Flowrate for CDC Meredith (l/minute versus time)
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Figure 5: Mash Temperature Profile for CDC Landis (temperature versus time)
Figure 6: Runoff Turbidity for CDC Landis (turbidity FTU versus time)
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Figure 7: Runoff Specific Gravity for CDC Landis (oPlato versus time)
Figure 8: Runoff Flowrate for CDC Landis (l/minute versus time)
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Figure 9: Mash Temperature Profile for 08T531-01-043 (temperature versus time)
Figure 10: Runoff Turbidity for 08T531-01-043 (turbidity FTU versus time)
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Figure 11: Runoff Specific Gravity for 08T531-01-043 (oPlato versus time)
Figure 12: Runoff Flowrate for 08T531-01-043 (l/minute versus time)
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The brewing results are given in Tables 6, 7, 8, 9 and 10.
Table 6. Main Brewhouse observations for pilot brewing trials
PB-12-010
PB-12-012
Parameter
CDC Meredith
CDC Landis
PB-12-028
08T531-01-043
Conversion time (min.)
16
15
8
Time to clear (min.)
7
6
6
Lautering time (min.)
38
37
43
Malt Material Yield (%)
87.6
89.1
90.3
Wort pH
5.18
5.13
5.11
Wort Colour (SRM)
4.09
4.49
3.44
In the brewhouse, 08T531-01-043 recorded a shorter conversion time than the controls.
This was not expected since the malt enzyme levels were in general comparable
between all three samples. On the other hand, shorter conversion time could be related
to the more uniform starch granule size distribution. Conversion time is a metric that is
important for the brewer in regards to the economics of his brewhouse. Longer
conversion times could translate into higher operating costs in more energy
requirement, higher labour costs or decreased capacity. Conversion time is related to
the enzyme content of the malt, and can be manipulated by changing malt: water ratio
and temperature.
Time for wort to clear to less than 100 FTU in lautering was very good (less than 10
minutes), and comparable between all three malt samples. Time required for the wort to
clear is a metric that is important for the brewer in regards to the economics of his
brewhouse as well as the quality of the finished beer. Most brewers want clear wort, it
provides better quality beer and also allows for better capacity utilization in
fermentation. The time to obtain wort that is clear (less than 100 FTU) is therefore
related to capacity and manpower utilization.
Lautering time for 08T531-01-043 was somewhat longer than for the controls. This is
most likely the result of higher beta-glucan content in the 08T531-01-043 malt sample.
Time to complete the runoff is a metric that is important for the brewer in regards to the
economics of his brewhouse. Longer times could translate into higher operating costs in
more energy requirement, higher labour costs or decreased capacity. Runoff time is
related to the beta-glucan content of the malt as well as the friability and milling of the
malt.
Malt Material Yield was for 08T531-01-043 excellent, and over 2% higher than for CDC
Meredith and over 1% higher than for CDC Landis samples. Malt Material Yield shows
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the percentage of the extract that was recovered into the cast wort. It is a measure of
how easily the extract is recovered from the malt.
Wort clarity and break in the wort kettle were acceptable although somewhat lower than
the controls. Wort clarity and good protein precipitation is related to improved colloidal
stability of the final product.
The wort pH value was typical for the wort samples derived from barley malts, and
comparable to control samples. Wort pH is related to beer flavour stability, the higher
the pH the more flavour stable the beer is through time. However, the pH cannot be too
high or else the possibility of flavour changes and microbiological infection can occur.
Wort colour for 08T531-01-043 was slightly lower than the controls. This correlates well
with the malt colour results. Wort colour is positively correlated to the barley protein
content, as well as malt colour and malting processing conditions. Most international
brewers are looking for a lower pale colour to be derived from the malt, so the lower the
better.
Wort taste was acceptable. This is a quick test to look for off-flavours. The wort should
be malty, sweet with no off-flavours.
Table 7. Wort sugar concentration for the brewing trials (mg/L)
PB-12-010
PB-12-012
PB-12-028
Parameter
CDC Meredith
CDC Landis
08T531-01-043
Maltotetrose
2.74
3.05
2.17
Maltotriose
14.12
13.59
10.43
Maltose
55.94
52.41
50.02
Glucose
14.19
14.31
11.63
Fructose
2.64
2.57
2.34
Acceptable wort sugar spectrum was recorded for 08T531-01-043 (Table 7). It had
somewhat lower levels of both unfermentable and fermentable sugars than both
controls.
Table 8. Fermentation observations for the brewing trials
PB-12-010
PB-12-012
Parameter
CDC Meredith
CDC Landis
Attenuation Limit (%)
87.3
86.0
PB-12-028
08T531-01-043
82.8
The fermentability of the wort produced from 08T531-01-043 (Table 8) was somewhat
lower than for the controls. Fermentability is important in that it is a measure of the
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amount of beer that can be produced from the original malt. The higher the
fermentability the better.
Figure 13. Fermentation profile of all three samples (oPlato versus time)
Figure 13 shows the fermentation profile (Plato versus Days of Fermentation) of
08T531-01-043 compared to control samples. It can be seen that both control samples
had comparable initial gravities which were about 1°P higher than for the 08T531-01043 wort (most likely the consequence of higher total protein level in 08T531-01-043
malt). Both control samples also showed comparable and slightly fasted drop in gravity
during fermentation, as well as lower gravity readings at the end of fermentation than
08T531-01-043.
Table 9. Final beer analysis for the brewing trials
PB-12-010
PB-12-012
Parameter
CDC Meredith
CDC Landis
PB-12-028
08T531-01-043
Apparent Ext. (Plato)
1.64
1.85
2.21
Real Ext. (Plato)
3.59
3.79
3.86
Alcohol (v/v %)
5.37
5.35
4.52
Color (ASBC)
3.53
3.77
2.38
pH
4.26
4.26
4.48
Foam (Nibem)
187
168
127
Initial Turbidity (FTU)
15.6
20.0
12.7
Chill Turbidity (FTU) 24 Hr
16.6
22.1
14.4
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All the samples produced beer with good quality. 08T531-01-043 produced beer with
higher apparent and real extract and lower final beer alcohol. These results correlate
well with fermentation data since 08T531-01-043 had the lowest fermentability. Final
beer colour for 08T531-01-043 was lower than both controls. This is surprising since
08T531-01-043 had the highest total protein, although its soluble protein was
comparable to the controls. 08T531-01-043 beer had somewhat higher pH value and
slightly lower initial and chill turbidity readings indicating good colloidal stability. Both
controls showed better foam stability than 08T531-01-043 beer.
In terms of sensory, all products received comparable marks, and were rated as normal
good beers with no defects and some good characteristics. The beers had very good
appearance, were fresh, clear and clean with slight diacetyl and estery notes. Beer
sensory data is presented in Table 10 and Figure 14 in more details.
Table 10. Final beer organoleptic property data
Quality Parameter
PB-12-010
CDC Meredith
PB-12-012
CDC Landis
PB-12-028
08T531-01-043
Freshness
2.8
3.0
2.6
Body
1.7
1.6
1.6
Flavour
1.9
2.0
1.9
Palate
2.5
2.4
2.3
Hop Aroma
0.9
0.8
1.1
Hop Bitterness
1.7
1.4
1.4
Estery
2.0
1.8
1.4
Cereal
1.6
1.6
0.9
Turbidity
0.7
1.3
0.3
Sour
1.4
1.3
1.1
Sweet
1.0
0.7
1.0
Sulphury
0.4
0.6
0.5
Overall Quality
2.7
2.7
2.4
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Figure 14. Final beer organoleptic property
Quality scale
0 – Undrinkable
1 – Defects at high level (consumer would notice)
2 – Slight defects (expert would object, typical slightly aged market beer)
3 – Normal good beer (nothing really good or bad, reasonably fresh)
4 – Excellent (no real defects and many good characters)
Additional Terms Rating Scale
0 – Non existent
1 – Light, faint
2 – Mild
3 – Very noticeable
4 – Very strong
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For more information, please contact CMBTC:
Rob McCaig, Managing Director and Director of Brewing
Tel:
(204) 983-1981
Email: [email protected]
Yueshu Li, Director of Malting Technology
Tel:
(204) 984-0561
Email: [email protected]
Fax
Website
204-984-5843
www.cmbtc.com
1365-303 Main Street • Winnipeg, Manitoba, Canada R3C 3G7 • Telephone 204-984-4399 • Fax 204-984-5843
Email [email protected] • Website www.cmbtc.com