Brewing barley quality requirements

There are several kinds of commonly used in beer brewing malt including domestic malt and imported malt. Domestic malt is divided into primary and secondary malt of malt. And for Australian wheat main imported malt. As the main raw material of beer, how to identify its quality first: the appearance of wheat luster, is pure light yellow, with fresh wheatgrass fragrance, grain full, neat uniform, thin skin, thin dense. Second: the physical examination ( 1) Grain 35 ~ 45 g. ( 2) Wheat evenness abdominal diameter 2. 5 mm, more than 85% of the wheat grain of barley, abdominal diameter 2. 2 ~ 2. 5 mm is secondary barley, primary barley, secondary barley for liquor-making raw materials. Belly size 2. Under 2 mm for barley, used for wine. ( 3) Endosperm state endosperm section for powder with the plasmid, high starch content, good water imbibition, easy to decompose. Endosperm of vitreous or half glass shaped, poor water imbibition, starch is not easy to decompose. ( 4) Germination force and germination rate of germination force refers to within 3 days of germination percentage, requires no less than 90%. Germination rate refers to the five days of germination percentage, requires no less than 95%. Finally: chemical test ( 1) Moisture content of barley water content below 13%, otherwise difficult to storage. ( 2) Extract quality score general requirement is 72% ~ 80% ( Never dry matter) Above, differ with starch quality score about 14. 7%. ( 3) Protein mass fraction 9% ~ 12% general requirements ( Never dry matter) , excipients dosage for up to 13. 5%.