Barley selected for use in the malting industry must meet special quality specifications shown below. Accepted malting barley varieties have to modify evenly and produce a finished malt whose properties lie within the brewer's specifications. The malt quality of a given barley variety is determined by its genetic background and the physical conditions during growth, harvest and storage.
Malting quality has to be tested in micro-, pilot- and industrial malting trials, and brewing trials also in pilot and production scale.
The physical condition of the barley must meet specifications concerning
- Germination % min. 97% after 3 days
- Germination index min. 6,0
- Water content 12,0 %, max. 13,0 %
- Protein content > 9,0 % and < 11,5 %
- Grading min. 90 % > 2,5 mm.
- b-glucan content max. 4 %
- Micro-organisms below a set level.
- Pesticide residues according to national law
- Ochratoxin according to national law
- Aflatoxin according to national law
- Variety purity min. 99 %