Quality of Malting Barleys Grown at Different Locations in the United States and Canada

Abstract

This research was undertaken to compare Ostwald extract viscosities of 18 cultivars of barley from 10 harvest sites, and to search for relationships between the extract viscosities and four quality traits, namely, percent kernels on 6/64″ sieve (plumpness), malt protein, wort protein, and wort color. Analyses indicated that differences in extract viscosities for most of the barley cultivars were very significant among locations but not among cultivars. Deficiency of soil moisture content in some locations was large and a main factor in increasing extract viscosities. In general, the extract viscosities appeared to be more influenced by growing conditions (environment) than by cultivars. The Ostwald viscosity was closely related to wort protein. Wort protein was highly correlated with malt protein and wort color. The malt protein, wort protein, and wort color were inversely related to percent kernels on 6/64″ sieve (plumpness). This cross-location study on the extract viscosities of barley cultivars provides guidelines for selection of the proper cultivars for planting at some locations.