Table 4.
Summary data for malt and wort quality parameters, based on a total of 54 micromalted barley samples and broken down according to barley variety and season described by mean and 95% confidence interval. Abbreviations: number of samples (n) and germinative energy (GE).
| Variety | Year | n | GE (4 ml) | Malt friability (%) | Malt α-amylase (DU) | Malt β-amylase (betamyl units) | Hot water extract (congress mash; %) | Lab wort filtration volume (ml) | Free amino nitrogen (mg/l) | Lab wort viscosity (mPa·s) | Lab wort colour (EBC) |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Optic | 2010 | 6 | 94.7 ± 1.4 | 95.1 ± 2.2 | 73.3 ± 10.1 | 17.4 ± 2.0 | 82.6 ± 0.29 | 259 ± 19.7 | 179 ± 22.4 | 1.45 ± 0.05 | 3.74 ± 0.28 |
| 2011 | 5 | 95.2 ± 2.3 | 93.3 ± 3.6 | 69.1 ± 8.1 | 17.8 ± 2.6 | 82.3 ± 0.73 | 277 ± 27.8 | 179 ± 11.6 | 1.46 ± 0.07 | 3.76 ± 0.50 | |
| Quench | 2010 | 6 | 94.8 ± 1.9 | 95.1 ± 3.0 | 73.2 ± 7.1 | 16.0 ± 1.2 | 82.4 ± 0.76 | 234 ± 23.2 | 191 ± 11.5 | 1.45 ± 0.03 | 3.89 ± 0.24 |
| 2011 | 11 | 93.7 ± 2.5 | 89.7 ± 4.0 | 60.9 ± 5.8 | 14.4 ± 2.5 | 81.4 ± 0.86 | 241 ± 28.6 | 189 ± 17.4 | 1.49 ± 0.04 | 4.14 ± 0.36 | |
| Tipple | 2010 | 15 | 92.3 ± 3.0 | 83.6 ± 4.0 | 82.1 ± 6.4 | 18.2 ± 1.5 | 81.0 ± 0.91 | 242 ± 17.8 | 190 ± 9.9 | 1.42 ± 0.02 | 3.55 ± 0.18 |
| 2011 | 11 | 91.9 ± 2.5 | 68.6 ± 12.3 | 65.4 ± 6.0 | 18.6 ± 1.8 | 81.1 ± 0.84 | 245 ± 16.7 | 185 ± 13.2 | 1.51 ± 0.04 | 3.67 ± 0.30 |
Abbreviations: number of samples (n) and germinative energy (GE).