Malting Quality of Barley

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.