Barley Brewing

Unlock cost savings and sustainability with barley brewing

Using barley over other cereal adjuncts offers significant advantages to the brewer. Because its starch has a similar gelatinisation temperature (53-58˚C) to malted barley (61-65˚C), it can be easily incorporated into conventional malted barley mashing procedures. Its endogenous ß-amylase ensures maltose production during mashing. Likewise, the presence of a husk can aid mash filtration through a traditional lauter tun. However, because of its low endogenous enzyme levels and high levels of unmodified cell wall components, brewing with raw barley can present many processing difficulties to a brewer.

Barley brewing also has a significantly positive environmental advantage over malting, because it is a less energy-intensive process. The potential savings for brewing with barley, and the decision at what level to brew with, depend on several factors, including:

  • Raw material prices

  • Percentage of barley used

  • Quality of barley (and malt)

  • Process design (milling, mashing, brewhouse lautering/filtration system) and final product specifications (e.g. taste panel and consumer acceptance)

 

Typical Savings (including Enzyme spend) per 1000 hl with Increasing Percentages of Barley

Barley % € Savings/1000hl
0 0
10 180
20 340
50 690
80 1080
100 1390

Kerry portfolio for brewing processes - Barley

Typical Barley Brewing Problem Kerry's Solution
Poor mash or beer filtration Promalt, Bioglucanase
Insufficient levels of free amino nitrogen Promalt, Bioprotease
High mash viscosities and starch positive wort Hitempase
Wort clarity Whirlfloc
Limited vitamins, essential salts and amino acids for yeast Yeast nutrients
Beer clarity/stability Biotannin™, Profix