Malt Barley - Europe

[mcfarms]

Thanks for the expanation still not completely clear but it helps as was reading reports out of europe using these numbers and wasn't sure what methodology was used to arrive at them, Traditional protein levels for acceptance in western Canada are 10-12.5 some brewers (modelo) can go a little higher.
Protein and quality of this years crop on our farm are very very good better than 09 in my estimation even ranging from a never seen before at least here 9 to 10.8.
Yields were pretty shiny too ( the new bagger is coming at 1.30)
Interestingly malt can have too low a protein.
.

Ps yes you can malt some real wide specs but then the end product usually reflects it. But as far malting everything no thats not true, however with the new enzyme technolgy that may change things again .

Loooks like a good year to grow malt however if you didn't have a production contract you may have to rely on offshore sales as I hear the domestics are likely going to fill their needs off contracts alone.

Hey maybe even Burbert will get a chance to fire up that 3 tonne and head to town with a load or two

[ianben]

This is taken from http://www.ukmalt.com
as I did not know, thought all malt was
bought on nitrogen. learn something
everyday ,
The amount of nitrogen within a
barleycorn is a direct indication of its
crude protein content; simply multiply
the nitrogen analysis by 6.25. For
brewing in the UK normally 1.60% to
1.75% nitrogen (10.0% to 10.9% crude
protein) is required in the malting
barley to achieve the malt specification
for most brewers needs. If the nitrogen
content is too low then the finished
malt may not match the needs of the
brewer's yeast and other brewing
parameters. Conversely the starch
content in the barley reduces as the
protein increases, and it is the starch
which is modified during malting, and
ultimately converted in the brewers mash
tun into sugars, which the brewers yeast
then converts into alcohol.

Malt for export brewing requires higher
nitrogen in the malting barley it is to
be made from, usually in the range 1.70%
to 1.85% (10.6% to 11.6% crude protein).
This is predominantly for lager beer,
and the higher protein content barley
produces an excess enzyme level than is
needed for malt starch conversion, which
allows unmalted starch to be converted
in the mash tun. Such starch can be in
the form of rice, maize flakes etc.

Malt for distilling is measured in
spirit yield, the production of which
requires a high starch content (and
hence lower protein) in the malting
barley. A nitrogen level of about 1.5%
in the barley is considered optimum and
will be the maltster's target, if the
crop quality allows, but distillers will
use up to 1.65% nitrogen content.

The ability to test bulks accurately for
nitrogen content is imperative to the
success of the maltster in making malt
to the customer's specification.

To view the latest information on the
nitrogen levels in which maltsters will
be looking to purchase barley this year
click here.

Seeded next years malting barley in last
two days, 50% expected yield sold
harvest 12 @ £195/tonne.

[hedgehog]

ianben, who is paying £195?

[ianben]

Frontier ag, which is for our Canadian
friends. Allied Grain (owned by
Associated British Foods - ABF) and
Banks Cargill Agriculture merged in
April 2005 to form Frontier Agriculture.
Allied Grain was based in Norfolk. Banks
Cargill Agriculture had been formed in
February 2001 between Cargill and Sidney
C Banks, a UK grain trader based in
Sandy.

Early June they where offering
£195/tonne ex farm for 1.75 max n Flagon
or Casarta winter barley harvest 12
delivery into Coors Burton on Trent, we
did 3 loads. Should have bought seed
from them but they could not supply
flagon so they agreed we could use our
own.
Sold a load of OSR/canola same week @
£425/tonne bonuses so am hoping for over
£480/tonne including bonus

[hedgehog]

ah yes, june was THE month to sell!