Quality of Western Canadian malting barley 2017 - Brewing trials

5. Brewing trials

The brewing trials conducted by the CMBTC according to the standard brewing conditions indicated that malts made from AC Metcalfe, CDC Copeland and AAC Synergy performed satisfactory without posing any specific difficulties in brewing.

AC Metcalfe exhibited a similar conversion and lautering time as well as comparable brewhouse efficiency to the 2016 malt. Average wort color was significantly lighter than past two years. The high attenuation limit indicated good fermentability for 2017 crop AC Metcalfe malt, which was comparable to past two years.

CDC Copeland exhibited longer conversion time, but same lautering time and significantly higher brewhouse efficiency compared to 2016 malt. The average wort colour was significantly lighter than the past two years. The high attenuation limit indicated excellent fermentability of CDC Copeland malt in 2017.

AAC Synergy exhibited longer conversion time and longer lautering time, but its brewhouse efficiency was comparable to 2016 malt. The average wort colour was significantly lighter than last two years. The high attenuation limit indicated good fermentability of AAC Synergy malt in 2017.

Brewhouse observations for AC Metcalfe pilot brewing trials
Brewing parameters 2017 Average (n= 2) 2016 Average (n= 5) 2015 Average
Conversion time (min.) 12.5 12 12
Time to clear (min.) 5 7 7
Lautering time (min.) 49 49 45
Brewhouse Efficiency (%) 87.8 86.5 88.5
Wort pH 5.36 5.30 5.37
Wort Colour (SRM) 3.42 4.42 5.57
Attenuation Limit (%) 84.8 84.9 85.0
Brewhouse observations for CDC Copeland pilot brewing trials
Brewing parameters 2017 Average (n= 2) 2016 Average (n= 4) 2015 Average
Conversion time (min.) 22.5 16 16
Time to clear (min.) 6 7 5
Lautering time (min.) 49 49 46
Brewhouse Efficiency (%) 89.1 87.8 88.0
Wort pH 5.35 5.34 5.51
Wort Colour (SRM) 2.81 3.89 4.37
Attenuation Limit (%) 90.7 88.9 87.6
Brewhouse observations for AAC Synergy pilot brewing trials
Brewing parameters 2017 Average (n= 2) 2016 Average (n= 2) 2015 Average
Conversion time (min.) 16 12 12
Time to clear (min.) 7 9 8
Lautering time (min.) 52 43 47
Brewhouse Efficiency (%) 89.6 89.6 88.1
Wort pH 5.35 5.31 5.35
Wort Colour (SRM) 2.58 4.34 5.43
Attenuation Limit (%) 90.7 86.2 91.1

Brewing conditions

  1. 100% all malt brew with 40 kg of malt (water to malt ratio of 3.75:1)
  2. Mashing: mashed in at 48˚C; 30-minute hold; temperature raised at 1.5˚C per minute to 65˚C; 30-minute hold (iodine conversion test every minute); temperature raised at 1.5˚C to 77˚C; one-minute hold. Mash transferred to lauter tun with 25L underlet water.
  3. 10-minute rest in lauter tun followed by a vorlauf (wort clarification) until wort clarity reading is below 100 FTU. First wort collected into kettle followed by a hot water sparge of the grain bed using 125L of water at 77˚C to a total volume of 275L in brew kettle.
  4. Wort boiled for 90 minutes with 9% evaporation rate. Hop additions: Nugget at 0 minutes into boil time and Mt. Hood at 85 minutes into boil time.
  5. Wort cooled and forced fermentation performed overnight using lager yeast.
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