5% > extract and more $ for brewers—Hulless barley malt a dramatic difference

Malt and Grains Session
Brian G Rossnagel, University of Saskatchewan
Co-author(s): William Legge, Agriculture & Agri-Food Canada, Canada; Michael Edney, Canadian Grain Commission, Canada; Aaron Beattie and Graham Scoles, University of Saskatchewan, Canada

ABSTRACT: Hulless barley development has been a significant segment of western Canadian barley breeding and research programs at the Crop Development Centre (CDC), University of Saskatchewan; the Agriculture and Agri-Food Canada, Brandon Research Centre; and the Grain Research Lab, Canadian Grain Commission for more than three decades. Since the CDC’s release of the first hulless Canadian variety Scout (a feed variety) in 1982, program emphasis has shifted to hulless barley for food and malting/brewing. The high performing, agronomically superior variety CDC McGwire (released in 1999) set the stage for and provided the baseline for further hulless malting barley variety development. CDC ExPlus and Taylor, with improved malting quality, were released in 2009 specifically as hulless malting varieties. These have been followed by CDC Clear (released in 2012), which demonstrates agronomic improvement versus the agronomic standard CDC McGwire and malting quality advantages versus CDC ExPlus and Taylor, having lower grain protein, lower malt beta-glucan, and increased malt enzyme activity. Malting and brewing research with other hulless malting prototypes and these varieties consistently demonstrates a dramatic improvement in malt extract. Even a 50% replacement of hulled malt can provide effective filtration results in a >2% extract increase. Combined with less spent grain and lower freight cost for barley and malt, these factors should catch the attention of cost-conscious brewers.

Brian Rossnagel received his Ph.D. degree from the University of Manitoba in 1978 and is currently Professor Emeritus, Crop Development Centre (CDC), University of Saskatchewan. He was a barley and oat breeder at the CDC from 1977 to 2011 and has been the lead scientist in the release of more than 90 varieties of barley and oat.