Products
Brewing malt from barley varieties of European selection. Due to the rapid growth of craft brewing, we, together with European partners, have developed a special recipe for the production
of PremiumCraft malt, which allows you to consistently obtain a hoppy drink with a bright, rich taste and a pleasant, balanced aroma.
- Mass fraction of moisture – 3.8 – 4.5
- Mass fraction of finely ground malt extract (d / w) – 82.0-83.5
- Difference in mass fractions of extracts of fine and coarse grinding ( w) – 1.5
- Vitreous grains – 1.2
- Protein – 10.0-14.8
- Soluble nitrogen – 650-750
- Kolbach number – 42
- Free amine nitrogen – 140-170 Wort
- color – 3.0-3.5
- Boiled wort color – 5.0 – 6.0
- Hartong number – 39
- b-glucan – 170
Light barley malt meets the requirements of
GOST 29294-2014 “Barley brewing malt. Specifications”, Technical Regulations of the Customs Union “On Food Safety” TR CU 021/201.
Barley varieties used to produce Type A malt: Grace, Beatrice, Eiffel, Quench, Margrethe, Overture, Pioneer, Sunshine, Traveler, Chill, Explorer
- Humidity – not more than 4.8%
- Extractivity on dry matter – not less than 81%
- Friability – not less than 88.0%
- Protein content on dry matter – 9.5 – 11.5%
- Total soluble nitrogen – 650 -750 mg / 100 g
- Kolbach’s number – 38 – 43
- β – glucan – no more than 200 mg / l
Light barley malt meets the requirements of GOST 29294-2014 “Barley brewing malt. Specifications”, Technical Regulations of the Customs Union “On Food Safety” TR CU 021/201.
- Moisture – no more than 5%
- Extract – no less than 79
- Friability – no less than 85
- Protein – 9.5 – 11.5
- Soluble nitrogen – 600 – 750
- Kolbach’s number – 36 – 43
- b-glucan – no more than 200 mg / l
- Boiled wort color – no more than 7.5
Working products
As a result of the production of malt, waste products appear.
In the process of beating and further cleaning of malt, sprouts remain, which are a dry heterogeneous mixture containing fine and broken malted grain, particles of malt husks and dry broken sprouts. After sieving the malt on the separator, the resulting flow of malt sprouts enters the sprouts storage bin. Malt sprouts, despite their biological value, are, in fact, a waste product. Due to their high content of protein and other nutrients, malt sprouts are a valuable product and are used as an additive in livestock feed.
Working products
As a result of the production of malt, waste products appear.
As a result of sieving barley, grain waste is formed, which is a heterogeneous mixture of barley, with a grain thickness of less than 2.2 mm, broken grain, husks, etc. After sieving the total flow of barley on the separator and passing through the trier, the resulting flow of fodder grain product enters the grain waste storage bin. Grain waste has no value for malt production technology, but is used in the manufacture of feed for farm animals and birds.
Purchase of barley
The quality of the barley has a direct impact on the quality of the malt. To ensure compliance with the guarantee of preparation and preservation of barley for malting production, our purchasing service professionals carefully choose grain on the market while conducting preparatory audits of agricultural producers and elevators. All throughout the season, data on the market conditions for malting barley and grain in general are gathered and analyzed. Throughout the season, parameters for new barley supply contracts may alter dependent on customer demands for malt specs and production capacities.
The production of malt and beer suffers greatly from the high protein content. We give particular attention to research on the breeding of malting barley varieties because malting barley grain is valued on the market more than feed barley grain. The following types of malting barley are favoured by our specifications: Grace, Beatrice, the Eiffel, Margret’s quench, the Overture, the Pioneer’s sunshine, the Traveler’s chill, and the Explorer.
Purity of the varietal, grain size and shape, protein content, and filminess are all given special consideration. It is possible to ascertain the phytosanitary status, the circumstances for harvesting, and the first stages of refinement of the grain crop through a thorough analysis of the organoleptic data of the grain.
The primary indicators of brewing-quality barley are: light yellow or yellow color of the grain, typical barley-grain smell, moisture content of no more than 4.5%, protein content of no more than 10–14%, trash impurities of no more than 1%, particle size of no less than 90%, and viability and germination energy of no less than 95%.
Since this is one of the keys to success and a guarantee of the caliber of the malt produced, we only purchase healthy barley.
In addition to brewing, malt is used to prepare malt extract – a condensed malt extract used as a component of pasta, bakery, confectionery and kvass.
