barley handling - best practice

7/31/2019 Barley Handling - Best Practice

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Barley Handling Best Practice


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Targets

Post harvest improvement of malting barley

quality with focus on barley viability Preparation of malting barley for post harveststorage

Minimizing risks on infestation and

microbiologic contamination throughoutstorage

Monitor and maintenance of malting barley

quality throughout storage


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Post Harvest Improvement of MaltingBarley Quality

Maturation of dormant malting barley

Immaturity

Fundamental Dormancy Water Sensitivity


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Fundamental Dormancy Subject to variety and pre

harvest weather conditions

Duration in between twoweeks to > 6 weeks afterharvest

Natural protection againstpre germination of the grainwhilst on the ear

Cannot be influenced bymalting process parameters

Decrease by oxidation ofgermination inhibitors (asseen on Hydro Peroxidetest)

Best practice


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Breaking of Fundamental Dormancy

Immediate aeration of grain after receipt to remove CO2 &humidity of respiration and supply the grain with Oxygen

Air temperatures on grain temperature level (+/- 30 Kelvin,relative humidity of air maximum 70%) can be applied up to twoweeks after receipt

Consistent monitor of germinative energy on a weekly basis! Consistent monitor of grain temperatures and infestation issues

on a weekly basis! No grain cooling below 150C until maximum of germinative energy

(check 4 ml test) has been obtained! Otherwise the dormancywill be preserved


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Water Sensivity

Subject pre harvestweather conditions

Can be influenced by maltingprocess (steeping method)

Decrease by simulating ideal

maturing conditions

Best practice


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Overcome of Water Sensivity

Simulation of ideal maturing conditions = warm storage at graintemperatures up to 300C in silo (not in warehouses as increasedrisk of infestation!) up to four weeks after receipt

Immediate temperature increase after receipt by aeration (ifambient temperatures > 30 0C) or by grain dryer (see barleydrying) and transfer in cleaned and fumigated silo

Storage up to four weeks, sampling on a weekly basis (cycling for

10 minutes, no transfer!) and monitor of germinative energy (4ml) and water sensivity (8 ml) If 8 ml test shows figures equal or above 75% barley is safe to

steep, in case barley is supposed to be stored grain cooling hasto be initiated (Check 4 ml results prior to cooling!)


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Preparation of malting barley for postharvest storage

First Step: Risk assessment

Grain moisturesGrain temperatures

Actual germinative energyActual water sensivity Planned duration of storage

Safe Storage (Carlsberg)


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Maximal length of storage for maintaining malting barley quality under different storage conditions.

Temperature Seed moisture content

10% 12% 14% 16% 18%

0C 16 years 6 years 2 years 1 year 190 days

2C 14 years 5 years 1.8 year 315 days 160 days



8C 7.5 years 2.5 years 1 year 170 days 89 days

10C 6 years 2 years 300 days 140 days 70 days

12C 5 years 1.6 year 240 days 110 days 55 days

14C 3.8 years 1.3 year 190 days 85 days 45 days

16C 3 years 1 year 150 days 65 days 35 days

18C 2.3 years 290 days 115 days 50 days 25 days

20C 1.8 year 220 days 90 days 40 days 20 days

22C 1.4 year 170 days 70 days 30 days 15 days

24C 1 year 130 days 55 days 25 days 12 days

26C 290 days 100 days 40 days 18 days 9 days



At the Carlsberg Research Laboratory loss of seed vigour has been studied intensively (EBC 1989 and 1991). Barleyseeds lose both their ability to germinate fast and evenly as a consequence of storage. The rate at which seed vigouris lost is dependent on the storage conditions. It is our experience that malting barley can be stored safely for themaximal length of time indicated in the table.


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Barley Drying

Air temperature at barley in feed max.

650 C!Grain temperatures max 400C!Consistent monitoring of air and grain

temperatures and grain moisture!Consistent monitoring temperature

sensor calibration!


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Improper drying of barley at air temperatures >650C and/or grain temperatures > 400C can causeirreversible damage of living tissue inside the grain

(embryo, aleurone)!!!

Modification issues during the maltingprocess !

Issues on formation of enzymes during themalting process!

Issues on malt quality! Issues on brewing performance and beer

quality!


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Barley Cooling

Cooling by aeration and/or transfer Air temperatures must beat least 5 degrees lower

than the lowest grain temperature measured in thegrain stock to avoid dew point of cooling air

Relative air humidity max. 70% to avoid dew point ofair

Monitor of grain temperatures throughout the grainlayer and grain moistures before cooling is initiatedcompulsory!

Consistent monitor of grain temperatures within thebatch during cooling compulsory!


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Minimization of risks on infestation andmicrobiologic contamination throughout

storage Safe storage at grain moistures < 14% at grain temperatures 1 month without grain movement/graintransfer

Previously Prophylactic spray treatment of conveyor equipmenton a scheduled basis during April to September with ACTELLIC.


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Infestation management - Pitfall traps


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Infestation management Probe traps


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Monitor and maintenance of maltingbarley quality throughout storage

Barley transfer program including barley

sampling and analysis!Consistent monitor of grain temperatures!

Consistent monitor of sensor calibration!

Prophylactic infestation management

Consequent risk assessment of barley stocks!

barley handling - best practice

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