Cultivation

Malting Quality of Barley

Hordeum vulgare L.

The set of barley grain characteristics that determines its suitability for malting and the production of high-quality wort. It is evaluated through protein content, extractivity, viability, and physical parameters of the grain.

In the reference 752 varieties crop Barley, where this is mentioned in the description.

For malting purposes, two-row barley varieties are preferred, as they possess more uniform grain and thin husks, which contributes to high extractivity. A critical parameter is the protein content within the range of 8–12%; exceeding this level hinders grain modification, while an excessively low content impairs the fermentation process and beer foam stability.

Technological value is determined by an extractivity level of 79–82% and a germination capacity of at least 95%. Important physical indicators are grain uniformity and husk content, which should be 8–9%. Quality is directly dependent on agronomic practices: excessive nitrogen fertilization increases protein content, while disease infection or adverse weather conditions negatively affect germination energy and grain purity.

General information about the subject — on the page Malting quality.

Sources8

Varieties of Barley mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.