Malting Barley Variety Trial 2015 Results

field of ripening grain
Photo by Ellen Mallory.

Ellen Mallory, Tom Molloy, and Andrew Plant, University of Maine Cooperative Extension

Malting Barley Variety Trial 2015 Results (PDF)

Twenty varieties of two- and six-row spring malting barley were trialed at University of Maine research farms in Old Town and Presque Isle in 2015 (Table 1). The trials were conducted in collaboration with nine other institutions from Indiana to Prince Edward Island as part of the Eastern US Spring Malting Barley Evaluation project, organized by North Dakota State University.

Table 1. Spring malting varieties evaluated in Old Town and Presque Isle, Maine in 2015.

Variety Type Developer
AAC Synergy 2-row Agriculture and Agri-Food Canada (Brandon)
AC Metcalfe 2-row Agriculture and Agri-Food Canada (Brandon)
Bentley 2-row FCDC (Lacombe, Alberta, Canada)
CDC Copeland 2-row CDC (University of Saskatchewan)
CDC Meredith 2-row CDC (University of Saskatchewan)
Cerveza 2-row Agriculture and Agri-Food Canada (Brandon)
Conlon 2-row North Dakota State University
Full Pint 2-row Oregon State University
Harrington 2-row North Dakota State University
Innovation 6-row Busch Agricultural Resources, LLC
Klages 2-row USDA-ARS Aberdeen, ID
Lacey 6-row University of Minnesota
ND Genesis 2-row North Dakota State University
ND22421 6-row North Dakota State University
Newdale 2-row Agriculture and Agri-Food Canada (Brandon)
Pinnacle 2-row North Dakota State University
Quest 6-row University of Minnesota
Robust 6-row University of Minnesota
Scarlett 2-row Saatzucht Josef Breun GmbH & Co
Tradition 6-row Busch Agricultural Resources, LLC

† Field Crop Development Center
‡ Crop Development Centre

METHODS

University of Maine Rogers Farm – Old Town, ME: The previous crop was buckwheat, and the soil was a Melrose fine sandy loam, with pH 6.2, and medium phosphorus and above optimum potassium levels. Solid dairy manure was applied on April 30 at a rate of 20 tons/acre and immediately incorporated. The field was prepared with a seedbed conditioner and planted at 1.3 million live seeds/acre on May 1 with a cone seeder (6.5 inch row spacing). Plots were tine harrowed on May 22 when the barley plants had approximately three to four leaves; and were harvested on August 6 with a plot combine.

University of Maine Aroostook Farm – Presque Isle, ME: The previous crop was potato and the soil was a Caribou gravely loam. Soil pH was 5.6. Potassium and phosphorus levels were optimum. Plots were chisel plowed on May 18, seedbed conditioned on May 21, and planted at 1.3 million live seeds/acre on May 21 with a small plot cone seeder (6.5-inch row spacing). Ammonium nitrate was applied on June 10 at 60 lb/acre of nitrogen. A combination of herbicides, MCPA Rhomene at ¾ pint/acre and Harmony at 1 oz/acre, were applied on June 26. Plots were harvested on September 2 with a plot combine.

RESULTS

Grain yields were relatively high at both sites, averaging 96 bu/acre in Old Town and 91 bu/acre in Presque Isle (Table 2). For comparison, the statewide average barley yield in 2015 was 85 bu/acre, and the 15-year average is 59 bu/acre (National Agriculture Statistics Service). The highest yielding varieties were ND22421, Quest, AAC Synergy and Robust. Scarlett and Harrington were the lowest yielding and also the most susceptible to leaf diseases. The primary leaf diseases found at both sites were leaf rust, net blotch and some powdery mildew. Other variety characteristics reported in Table 2 include heading date, spike density, stem height, stem breakage, and grain moisture at harvest.

Grain quality measures are reported in Table 3. The grain from both sites tested low for the mycotoxin deoxinivalenol (DON), which is produced by the Fusarium head blight fungus. Finished grain products with DON levels exceeding 1 ppm are considered unsafe for human consumption (US Food and Drug Administration). DON reached 1 ppm in only one case. Pre-harvest sprouting (PHS) was an issue at the Presque Isle site, due to delayed harvest. PHS reduces malting quality by reducing grain germination ability. PHS damage was assessed with a Rapid Visco-Analyzer (RVA), which reports “stirring numbers.” RVA stirring numbers below 120 indicate PHS damage. The average stirring number at the Presque Isle site was 36. However, Tradition, Robust and Quest, all 6-row varieties, demonstrated PHS resistance with stirring numbers above 120. In Old Town, where harvest was timely, all but seven varieties tested above 120. Grain protein levels at both sites were relatively low, likely due to high yields. The generally acceptable protein range for malting barley is 9.5 to 12.5% (dry matter basis). Kernel plumpness was good to excellent across varieties and sites with Harrington being the one exception. Grain from the Old Town site was suitable for malting. Malt quality results from this site are reported in Table 4.

Table 2. Agronomic characteristics of malting barley varieties grown in Old Town and Presque in 2015.

Yield†
(bu/acre)
Grain Moisture at Harvest‡
(%)
Foliar Disease Severity
(1 – 9) §
Height
(in)
Stem Breakage
(1-9) #
Spike Density
(num/ft2)
Heading date
Days after 5/31
Variety Old Town Presque Isle Old Town Presque Isle Old Town Presque Isle Old Town Presque Isle Old Town Presque Isle Old Town Presque Isle Old Town Presque Isle
AAC Synergy 104 106 16.3 14.0 5.3 3.7 30.2 25.5 1.3 1.0 71 68 25 47
AC Metcalfe 95 93 15.0 14.3 4.8 5.5 33.7 23.5 3.0 1.0 86 59 26 55
Bentley 100 91 16.3 14.0 4.5 4.5 32.4 24.7 3.3 1.3 51 61 25 48
CDC Copeland 98 89 15.0 14.7 5.0 5.0 32.2 25.9 3.3 2.3 83 61 31 48
CDC Meredith 100 99 16.0 14.3 4.2 3.5 30.8 24.4 3.3 1.7 77 81 30 46
Cerveza 101 98 14.7 14.0 3.8 3.3 30.6 22.8 1.7 1.7 79 62 26 47
Conlon 89 75 16.0 14.0 5.0 6.3 29.0 23.8 2.0 2.0 57 74 19 38
Full Pint 80 78 16.0 14.0 5.0 5.8 19.6 15.3 1.3 1.3 81 84 31 51
Harrington 69 64 15.3 14.0 8.2 8.7 35.8 27.3 4.0 3.0 91 63 28 55
Innovation 106 100 19.0 13.0 5.0 4.8 29.8 25.1 1.0 1.7 36 43 20 39
Klages 92 98 17.0 14.7 4.5 5.2 32.4 25.1 2.7 1.3 96 77 31 54
Lacey 109 100 19.3 14.0 5.0 5.3 32.7 24.8 1.3 1.3 44 39 20 41
ND Genesis 94 86 18.3 14.0 4.7 6.3 28.5 24.6 1.0 1.0 62 67 21 43
ND22421 114 118 20.3 13.7 4.5 5.3 29.2 24.1 1.0 1.0 48 35 21 41
Newdale 105 82 15.7 14.0 5.5 4.3 27.7 21.4 1.7 1.0 59 73 26 51
Pinnacle 86 84 18.3 14.3 7.7 7.3 32.1 24.8 2.7 2.3 75 58 21 44
Quest 101 103 18.7 14.0 4.0 3.7 35.6 29.1 1.7 2.7 55 48 21 42
Robust 105 103 18.7 14.0 4.2 3.5 34.4 29.0 1.7 2.0 39 41 21 43
Scarlett 74 58 16.3 14.0 6.8 8.0 27.2 22.6 2.3 4.3 78 75 31 47
Tradition 93 101 20.0 13.7 5.3 5.7 31.4 27.0 1.0 1.0 45 37 21 41
Site average 96 91 17.1 14.0 5.2 5.3 30.8 24.5 2.1 1.8 66 60
LSD (0.05) 16 16 1.4 0.6 2.4 2.3 3.0 2.1 1.2 1.1 19 16 25 46

† Yield at 13.5% moisture.
‡ Measured at time of harvest.
• Scored visually using a scale from 1 = no disease pressure to 9 = high disease pressure. Scored on June 22 in Old Town and Aug 11 in Presque Isle.
# Scored visually using a scale from 1 = no stem breakage to 9 = severe stem breakage.

Table 3. Grain quality characteristics of malting barley varieties grown in Old Town and Presque Isle in 2015.

Test Wt.
(lbs/bu)
TKW†
(g)
DON‡
(ppm)
Protein
(%)
Plump Kernels§
(%)
Color
(L-value)
RVA# Germ. Energy
(%)
Variety Old Town Presque Isle Old Town Presque Isle Old Town Presque Isle Old Town Presque Isle Old Town Presque Isle Old Town Presque Isle Old Town Presque Isle Old Town
AAC Synergy 49 49 49.0 50.7 0.1 0.1 8.2 9.8 98 98 50 51 77 3 96
AC Metcalfe 52 50 46.7 48.7 0.0 0.1 8.7 10.6 95 97 51 51 164 3 96
Bentley 51 49 50.3 51.7 0.0 0.2 8.7 9.6 98 98 52 51 162 4 96
CDC Copeland 51 47 46.3 47.0 0.0 0.1 8.4 9.6 96 98 52 51 114 3 98
CDC Meredith 49 48 47.0 48.3 0.0 0.2 7.9 9.5 95 98 50 50 92 4 96
Cerveza 49 47 46.3 48.3 0.0 0.2 8.5 9.7 94 96 51 51 81 2 96
Conlon 52 50 55.0 55.7 0.0 0.0 10.1 11.8 99 99 52 51 104 34 94
Full Pint 50 48 46.7 50.3 0.0 0.2 9.5 11.1 87 98 50 51 149 2 97
Harrington 49 48 38.0 38.0 0.0 0.2 9.7 11.1 62 77 49 50 178 82 100
Innovation 49 49 45.3 44.7 0.0 0.3 9.9 11.9 99 98 51 51 162 6 97
Klages 50 50 44.0 46.7 0.0 0.0 8.8 10.5 85 94 51 51 178 8 99
Lacey 50 49 44.3 43.7 0.0 0.2 10.3 10.9 98 97 51 50 157 47 97
ND Genesis 50 50 51.0 49.7 0.0 0.1 8.7 9.6 89 98 50 51 147 6 93
ND22421 47 49 44.7 44.7 0.0 1.0 9.7 11.2 99 98 51 52 106 44 94
Newdale 51 47 46.0 46.0 0.0 0.2 8.7 10.1 95 97 51 50 127 4 99
Pinnacle 49 50 53.0 53.0 0.0 0.0 8.0 9.4 90 98 50 50 165 48 94
Quest 49 49 40.0 40.3 0.0 0.1 9.9 11.3 91 93 51 51 176 121 97
Robust 50 50 43.0 44.0 0.0 0.4 9.9 11.6 96 97 51 50 179 128 98
Scarlett 47 46 39.0 39.3 0.0 0.1 8.4 11.1 91 92 49 50 118 24 98
Tradition 48 50 43.0 43.7 0.0 0.1 9.6 11.5 97 98 51 52 159 150 100
Site average 50 49 45.9 46.7 0.0 0.2 9.1 10.6 93 96 51 51 140 36 97
LSD (0.05) 1.8 1.8 2.6 2.5

† TKW = Thousand kernel weight.
‡ DON = Deoxynivalenol, a mycotoxin caused by Fusarium head blight.
Protein on a dry matter basis. Acceptable range is 9.5% to 12.5%.
• Kernel plumpness is measured as the percentage of barley kernels that remain on the top of a 6/64” by 3/4” slotted sieve after shaking.
# RVA = Rapid Visco-Analyzer, which measures damage from pre-harvest sprouting. A stirring number less than 120 indicates grain with sprout damage. The lower the number the higher the levels of damage from pre-harvest sprouting.

Table 4. Malt quality results for malt made from the barley varieties grown in Old Town in 2015.

Variety Fine Grind Extract†
(%)
Diastatic Power‡
(°L )
Alpha-Amylase
(DU)
Soluble Protein§
(%)
Wort Color
(ASBC)
FAN#
(Mg/L)
Beta-glucan¥
(mg/L)
AAC Synergy 83 43 67 5 3 230 314
AC Metcalfe 82 68 73 5 3 249 285
Bentley 83 52 63 5 3 229 302
CDC Copeland 83 54 67 5 3 241 229
CDC Meredith 82 48 64 5 4 211 193
Cerveza 83 52 69 5 3 198 352
Conlon 82 67 57 5 3 227 574
Full Pint 80 64 76 6 4 228 326
Harrington 79 59 54 5 3 200 372
Innovation 82 96 73 5 2 215 337
Klages 82 64 70 6 3 229 390
Lacey 81 82 68 5 3 207 390
ND Genesis 83 46 58 5 3 206 499
ND22421 81 57 67 5 3 219 507
Newdale 82 61 70 5 3 210 370
Pinnacle 83 44 60 5 3 184 552
Quest 82 79 71 5 2 224 488
Robust 81 110 54 5 2 201 345
Scarlett 82 50 77 6 4 237 200
Tradition 81 88 71 5 2 216 494
Site average 82 64 66 5 3 218 376

† Indicator of the maximum yield of soluble components in the wort (hot water mixed with ground malt). Soluble components are primarily carbohydrates, the source of fermentable sugars, and proteins. Reported as a percentage of original malt weight on a dry matter basis. Minimum acceptable level is 80%.
‡ Indicator of the strength of all starch-degrading enzymes in the malt. Reported in “°Lintner”.
≠ Indicator of the strength of the alpha-amylase enzyme. Reported in dextrinizing units (DU). Acceptable levels for an all-malt mash is >30%.
• The amount of soluble proteins in the wort expressed as a percentage of malt weight. Acceptable range is 4.5-5.5%.
# FAN = Free amino nitrogen. A measure of amino acids and small peptides available in the malt to support yeast during fermentation.
¥ The concentration of beta glucan (cell wall material) is associated with lautering issues.


Updated July 2016

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