2014 Crop Merit 57 Pilot Malting and Brewing Trials

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1 2014 Crop Merit 57 Pilot Malting and Brewing Trials 3/27/2015

2 2014 Crop Merit 57 Pilot Malting and Brewing Trials Summary CMBTC conducted a pilot malting and a pilot brewing trial with a 2014 crop barley sample of Merit 57. This barley sample was provided to CMBTC by Busch Agricultural Resources Inc. The objective of this work was to examine 2014 crop Merit 57 barley s overall quality, malting, and brewing performance. The test results generated in the malting and brewing trials indicated that there were some significant quality differences between Merit 57 vs. the control AC Metcalfe and CDC Copeland. Some of the important quality differences recorded in this work are summarized in Table below: Parameter Compared to 2014 CDC Copeland Average (n=2) 2014 crop Merit 57 Compared to 2014 AC Metcalfe Average (n=8) Barley Analysis Barley grain protein Significantly lower Significantly lower Germination energy Significantly higher Significantly higher Water sensitivity Significantly lower Significantly lower Malting Performance Water-uptake Significantly slower Slightly faster Chitting Significantly lower Significantly higher Acrospire growth Significantly slower but more even Significantly slower but more even Modification More desirable More desirable Extract Significantly higher Significantly higher α-amylase Significantly higher Significantly higher Diastatic power Significantly higher Comparable Beta-glucan Significantly lower Significantly higher FAN level Significantly lower Significantly lower Brewing Performance Conversion time Significantly better Significantly better Lautering time Comparable Better Extraction Efficiency Significantly better Signifcantly better Fermentability Significantly better Significantly better Green = Better Red = Poorer Yellow = Comparable results Page2

3 Introduction CMBTC received one Merit 57 barley sample of 2014 crop from Busch Agricultural Resources Inc. CMBTC examined its overall quality and malting and brewing performance. Barley quality was assessed using CMBTC s standard procedures; malting and brewing trials were conducted using the standard process conditions designed for quality evaluation of 2014 new crop barley. In this work, Merit 57 s barley quality, malting and brewing performance were compared against AC Metcalfe and CDC Copeland barley samples of 2014 crop. Barley Analysis When this barley sample arrived at CMBTC, its quality was examined immediately and the test results are given in Table 1. Please note that except for the germination testing, all the results reported in Table 1 were generated from a single test. This 2014 crop Merit 57 barley sample showed grain moisture content acceptable for safe storage (<13.5%), acceptable protein content, very good thousand kernel weight, and excellent plumpness (Table 1). Its germination energy was very good with insignificant water sensitivity. The RVA value indicated this barley experienced very limited damage of preharvest sproting, therefore, good storability could be expected from this barley. In comparison with the 2013 crop Merit 57, the 2014 crop Merit 57 showed significantly lower grain moisture and protein content, significantly higher germination energy, and significantly less water sensitivity. Table 1. Analysis of Merit 57 barley samples Sample ID Moisture, % Protein, % Germination, % (4ml, n=2) Germination, % (8ml, n=2) 1000 Kernel wt, g Sizing, % >6/64 sieve >5/64 sieve Thin RVA 2014 crop Merit 57 B crop Merit 57 B * 2014 CDC Copeland Average (n=2) AC Metcalfe Mean (n=8) * 2013 crop Merit 57 sample (B ) arrived at the CMBTC facility was pre-cleaned, therefore, no sizing test was conducted. Page3

4 Compared with the crop average of 2014 AC Metcalfe and CDC Copeland, this 2014 crop Merit 57 barley showed significantly lower grain moisture and protein content. Its germination energy was significantly higher than AC Metcalfe and CDC Copeland while its water sensitivity was significantly lower. Its thousand kernel weight was higher than AC Metcalfe, but comparable to CDC Copeland. Its RVA value was significantly higher than the AC Metcalfe and CDC Copeland, which suggested this Merit 57 had better storability than both the AC Metcalfe and CDC Copeland. Pilot Malting Trial A single pilot malting trial was conducted for this 2014 crop Merit 57 sample using the pilot malting system at CMBTC. The malting trial was carried out under the malting conditions given in Box 1, which were similar to that used at CMBTC for quality evaluation of 2014 new crop barley samples. Box 1. Pilot-malting conditions employed in this work STEEPING CYCLES Total 44 hrs (8 hrs Wet- 12 hrs Dry- 9 hrs Wet- 12 hrs Dry-3 hrs Wet) at 14 GERMINATION CONDITIONS Day 1, Day 2, Day and Day 14 C KILNING CONDITIONS A 21 hour cycle with a 4-hour curing phase at 82 C Steep-out moisture, chitting rate, and acrospire growth Under the given trial malting conditions, this Merit 57 barley sample did not exhibit any process abnormalities (Table 2). During steeping, it showed normal water-uptake and normal chitting, and obtained satisfactory steep-out moisture and good chitting rate at the end of steep. During germination, it showed good growth of acrospires and normal progress of modification. In comparison with the 2013 crop Merit 57, this 2014 crop Merit 57 barley showed comparable water-uptake, but higher chitting rate; its acrospire growth was more advanced and even. In comparison with the 2014 crop CDC Copeland and AC Metcalfe, this 2014 crop Merit 57 barley showed water-uptake slower than CDC Copeland, but faster than AC Metcalfe. Its chitting rate was lower than CDC Copeland, but signifantly higher than AC Metcalfe. Its acrospire growth was significantly slower but more even than both Copeland and Metcalfe. Page4

5 Table 2. Steep-out moisture, chitting rate and acrospire growth profile of 2014 crop barley samples Steep-out Chitting Acrospire hrs Moisture rate Variety (%) (%) 0-¼ (%) ¼-½ (%) ½-¾ (%) ¾-1 (%) >1 (%) 2014 Merit Merit CDC Copeland (n=2) 2014 AC Metcalfe (n=8) Complete analysis was conducted on the malt generated from the pilot malting trial with this 2014 crop Merit 57, and the analytical results are given in Table 3. For comparison, the table also includes the average malt analysis of 2013 crop Merit 57, 2014 crop AC Metcalfe and CDC Copeland malting trials carried out at CMBTC. Table 3. Analysis of malt generated from the pilot -malting trials* 2014 CDC 2014 Merit Merit 57 Copeland Parameter PM PM Average (n=2) 2014 AC Metcalfe Average (n=8) Moisture, % Friability, % Fine-extract, % Coarse Extract, % F/C Difference, % Soluble protein, % Total protein, % Kolbach Index, % Beta-Glucan, ppm Viscosity, cps Diastatic power, L a-amylase, D.U Wort colour, ASBC Wort ph FAN, mg/l Page5

6 Malting Summary General modification: The values for friability, F/C difference, soluble protein and beta-glucan content all suggested that this 2014 crop Merit 57 barley sample produced malt with good modification under the given trial malting conditions. Extract yield and enzyme levels: The malt produced from this 2014 crop Merit 57 barley exhibited very good extract yield, which was significantly higher than 2013 crop Merit 57. The the malt developed good levels of enzymes. Its diastatic power was lower than 2013 crop Merit 57, but its - amylase was higher. In comparison with 2014 crop CDC Copeland and AC Metcalfe, the 2014 crop Merit 57 malt showed extract yield and enzyme levels ( diastatic power and -amylase) significantly higher than the CDC Copepand and AC Metcalfe. Soluble protein, free amino nitrogen (FAN) and malt colour: The 2014 crop Merit 57 malt exhibited good protein modification. Its soluble protein content was lower than the 2013 crop Merit 57, while its KI was signidicantly higher. The Merit 57 malt developed adequate levels of FAN, but its FAN levels were significantly lower than the 2013 crop Merit 57. The malt developed good color, which was slightly lower than the 2013 crop Merit 57. Compared with the 2014 crop CDC Copeland and AC Metcalfe, the 2014 crop Merit 57 malt showed lower soluble protein, and its KI was significantly higher than CDC Copealnd and comparable to AC Metcalfe. The Merit 57 malt developed adequate levels of FAN and good malt color, its FAN levels and color were significantly lower than 2014 crop CDC Copeland and AC Metcalfe. Page6

7 Pilot Brewing Trial The 2014 crop Merit 57 malt generated from from the pilot malting trial was brewed in CMBTC s 250L pilot brewery. The brewing and fermentation conditions for the pilot brewing trials are detailed below. PILOT BREWING PARAMETERS (250L): Mash tun: 100% malt brew 40 kg of malt and 150L of water added to mash mixer Mash in at 48 C, hold for 30 min. Raise to 65 C, hold for 30 min. Raise to 77 C Pump over to Lauter Tun Lauter tun: Pump over to Lauter tun and let set for 10 min. Vorlauf for 10 min. and until turbidity less than 100FTU Runoff with rakes at slow speed, sparge with 125L water at 77 C Runoff stopped after 275L of wort collected in brew kettle. Brew kettle: First hop (Nugget) boiled for 90 min. 45g Second hop (Mt. Hood) boiled for 5 min. 85g Whirlpool and heat exchanger: Transfer to whirlpool and rest for 15 min. Cooled to 12ºC, oxygenated to 8 mg/l Fermentation, aging, filtering and bottling conditions for the brewing trials: Cooled to 12ºC and oxygenated to 8 mg/l Pitched with lager yeast at 1.25 million cells per ml Fermented for 7 days (3 days at 13.5ºC and 4 days at 15ºC) Cooled and stored at -1.0 ºC for 7 days Filtered through a 1 µm pad filter system, carbonated to 2.5 volumes CO 2 Stored 2 days at -2 o C, and packaged Pasteurized to 15 PU The 2014 crop Merit 57 malt sample was brewed without any processing difficulties or abnormalities. Overall, analysis of processing parameters in the brewhouse showed either comparable or superior qualities when compared with the 2013 Merit 57 sample as well as the 2014 AC Metcalfe and 2014 CDC Copeland crop averages crop Merit 57 brewing results are given in Tables 4 through 8. All of the brewing results are compared with the averages of 2013 crop Merit 57, 2014 crop AC Metcalfe, and 2014 crop CDC Copeland new samples which were malted and brewed under the same conditions at the CMBTC. Page7

8 Table 4. Main Brewhouse observations for Merit 57 pilot brewing trial 2014 AC 2014 CDC 2014 Merit Merit 57 Parameter Metcalfe Copeland (n=1) (n=1) Average (n=8) Average (n=2) Conversion time (min.) Time to clear (min.) Lautering time (min.) Brewhouse Yield (%) Wort ph Wort Colour (SRM) In the brewhouse, the 2014 crop Merit 57 conversion time was shorter than the 2013 crop Merit 57, 2014 AC Metcalfe average, and 2014 CDC Copeland average. Conversion time is a metric that is important for the brewer in regards to the economics of his brewhouse. Longer conversion times could translate into higher operating costs in more energy requirement, higher labour costs or decreased capacity. Conversion time is related to the enzyme content of the malt, and can be manipulated by changing malt: water ratio and temperature. The time for wort to clear to less than 100 FTU during lautering for the 2014 crop Merit 57 sample was shorter than the 2013 crop Merit 57 and 2014 crop CDC Copeland average. It was comparable to the 2014 crop CDC Copeland average. Time required for the wort to clear is a metric that is important for the brewer in regards to the economics of his brewhouse as well as the quality of the finished beer. Most brewers want clear wort, it provides better quality beer and also allows for better capacity utilization in fermentation. The time to obtain wort that is clear (less than 100 FTU) is therefore related to capacity and manpower utilization. The lautering time for the 2014 crop Merit 57 malt was shorter than each of the 2013 crop Merit 57, 2014 crop AC Metcalfe average, and 2014 crop CDC Copeland average times. Time to complete the runoff is a metric that is important for the brewer in regards to the economics of his brewhouse. Longer times could translate into higher operating costs in more energy requirement, higher labour costs or decreased capacity. Runoff time is related to the beta-glucan content of the malt as well as the friability and milling of the malt. The 2014 Merit 57 malt had a significantly greater brewhouse yield when compared with the 2013 crop Merit 57, 2014 crop AC Metcalfe average, and 2014 crop CDC Copeland average. Brewhouse Yield shows the percentage of the extract that was recovered into the cast wort. It is a measure of how easily the extract is recovered from the malt. Wort clarity and break in the wort kettle were acceptable for all the samples. Wort clarity and good protein precipitation is related to improved colloidal stability of the final product. Although, the wort ph of the 2014 crop Merit 57 sample was higher than its previous year s ph, it was was within the accepted range and was comparable with the 2014 crop CDC Copeland and AC Metcalfe averages. Wort ph is related to beer flavour stability, the Page8

9 higher the ph the more flavour stable the beer is through time. However, the ph cannot be too high or else the possibility of flavour changes and microbiological infection can occur. The 2014 crop Merit 57 sample recorded a lower wort colour than the 2013 Merit 57, 2014 AC Metcalfe, and 2014 CDC Copeland crop averages. Wort colour is positively correlated to the barley protein content, as well as malt colour and malting processing conditions. Most international brewers are looking for a lower pale colour to be derived from the malt. Wort taste was acceptable. This is a quick test to look for off-flavours. The wort should be malty, sweet with no off-flavours. Table 5. Wort sugar concentration for the brewing trials (g/l) 2014 Merit 2014 AC Metcalfe Average 2014 CDC Copeland Average Carbohydrate 57 (n=8) (n=2) Maltotetrose Maltotriose Maltose Glucose Fructose Normal and generally comparable wort sugar spectra were recorded for all the samples (Table 5) Merit 57 crop recorded lower levels of unfermentable Maltotetraose sugars than 2014 CDC Copeland crop average. Although the 2014 Merit 57 wort had a lower than average concentration of fermentable fructose sugar, it recorded a higher than average concentration of fermentable maltose sugar when compared with the 2014 crop Metcalfe average. Table 6. Fermentation observations for Merit 57 brewing trials 2014 Merit 2013 Merit 2014 AC Metcalfe Parameter 57 (n=1) 57 (n=1) Average (n=8) 2014 CDC Copeland Average (n=2) Attenuation Limit (%) Fermentabilty of the wort sample was excellent (Table 6). The 2014 crop Merit 57 had greater fermentability than the 2013 crop Merit 57, 2014 crop AC Metcalfe average and 2014 crop CDC Copeland average. Fermentability is important in that it is a measure of the amount of beer that can be produced from the original malt. The higher the fermentability the better. Figures 1 through 4 below detail the brewing trial with Merit 57 sample: Page9

10 Figure 1: 2014 Merit 57 mash temperature profile. Figure 2: 2014 Merit 57 runoff turbidity. Page10

11 Figure 3: Specific gravity during Merit 57 runoff. Figure 4: 2014 Merit 57 runoff flowrate (6.47 L/min. average). Page11

12 Table 7. Final beer analysis for Merit 57 brewing trial Parameter 2014 Merit Merit AC Metcalfe Average (n=3) Apparent Ext. (Plato) Real Ext. (Plato) Alcohol (v/v %) Color (ASBC) ph Foam (Nibem) Initial Turbidity (FTU) Chill Turbidity (FTU) 24 Hr The 2014 crop Merit 57 sample was bottled and produced beer with good qualities. Apparent extract was significantly lower compared with the 2013 crop Merit 57, the 2014 crop AC Metcalfe average. Its beer alcohol concentration was significantly higher than the 2014 crop AC Metcalfe average and 2013 Merit 57 beer. Final beer color was lower (lighter) than both the 2014 crop AC Metcalfe average and 2013 Merit 57 beer. The 2014 crop Merit 57 beer had an acceptable ph reading. Its foam stability was comparable to both the 2013 crop Merit 57 and 2014 AC Metcalfe crop averages. Initial and chill turbidity for 2014 Merit 57 beer indicated acceptable physical and colloidal stability, which were comparable to the 2013 crop Merit 57 and 2014 crop AC Metcalfe averages. In terms of sensory, the 2014 Merit 57 beer received comparable marks to the control 2013 Merit 57 crop, and was rated as normal good beer with slight defects and some good characteristics. It was rated better when compared with the 2014 AC Metcalfe crop average. Beer sensory data is presented in Table 8 and Figure 5 in more details. Page12

13 Table 8. Beer organoleptic properties of 2014 Merit 57, 2013 Merit 57, and AC Metcalfe average. Parameter 2014 Merit Merit AC Metcalfe Average (n=3) Freshness Body Flavour Smoothness Hop Aroma Hop Bitterness Estery Cereal Turbidity Sour Sweet Sulphury Overall Quality Rating Scale 0 Stale OXIDATION Fresh 4 0 Low FRUITY ESTER Hi 4 0 Thin BODY Full 4 0 Low CEREAL GRAIN Hi 4 0 Less FLAVOUR More 4 0 Clear CLARITY Cloudy 4 0 Harsh PALATE Smooth 4 0 Low SOUR ACIDIC Hi 4 0 Low HOP AROMA Hi 4 0 Low SWEET Hi 4 0 Low HOP BITTER Hi 4 0 Low SULPHURY Hi 4 Overall Quality scale : 0 Undrinkable 1 Defects at high level (consumer would notice) 2 Slight defects (expert would object, typical slightly aged market beer) 3 Normal good beer (nothing really good or bad, reasonably fresh) 4 Excellent (no real defects and many good characters) Page13

14 Sour Sweet Sulphury Overall Quality Oxidation Body Flavour 2014 Merit Merit 57 Turbidity Palate 2014 AC Metcalfe Average (n=3) Cereal Hop Aroma Estery Hop Bitterness Figure 5. Beer organoleptic properties of 2014 Merit 57, 2013 Merit 57, and AC Metcalfe averages For more information, please contact CMBTC: Peter Watts, Managing Director Tel: (204) pwatts@cmbtc.com Dr. Yueshu Li Director of Malting and Brewing Operations Tel: (204) yli@cmbtc.com Fax Website Page14

2013 Crop AAC Synergy Pilot Malting and Brewing Trials

2014 2013 Crop AAC Synergy Pilot Malting and Brewing Trials CMBTC 4/4/2014 Page2 2013 Crop AAC Synergy Pilot Malting and Brewing Trials Summary CMBTC conducted pilot trials on two AAC Synergy barley samples