Pa

ge1

2014 Crop Genie Malting & Brewing

Trials

December 8, 2015

Pa

ge2

GENIE PILOT MALTING & BREWING TRIALS

Summary

The CMBTC conducted pilot malting and brewing trials with a sample of 2014 Genie barley. In the trials Genie’s performance in malting and brewing were examined and compared with the trial averages for 2014 CDC Copeland barley.

In the pilot malting trial, under the given processing conditions, this Genie barley sample did not show any abnormalities in processing and produced quality malt with very good friability and extract yield, good soluble protein, adequate levels of enzymes, good color as well as very lower beta-glucan content.

In the pilot brewing trial, under the standard CMBTC brewing parameters, this Genie sample performed very well with the exception of a much longer than normal conversion time and slightly longer time to clear. Notable parameters include high brewhouse yield, malt material efficiency and attenuation limit.

1. Barley Analysis

The quality of this Genie barley sample was checked immediately upon arrival at the CMBTC with the test results given in Table 1. Note that all results reported in Table 1 were generated from a single test with the exception of germination.

Table 1. Analysis of Genie barley sample from Great Western Malting, USA

Variety

Mo

istu

re,%

Pro

tein

, %

Ger

min

atio

n

Ener

gy, %

Wat

er

sen

siti

vity

,%

10

00

KW

, g

>6/6

4 s

ieve

,%

>5/6

4 s

ieve

,%

Thro

ugh

, %

2014 Crop Genie 11.0 11.4 99.5 41.0 47.7 94.48 4.76 0.22

2014 Copeland avg. 13.1 11.1 93.9 76.3 47.1 94.56 3.98 1.46

Comments: The Genie barley sample showed selectable quality for malting use. It showed acceptable grain moisture content, desirable protein content, excellent germination energy but with strong water sensitivity. In addition it exhibited good thousand kernel weight and excellent plumpness. Genie’s overall quality was comparable to the 2014 crop CDC Copeland average with the exception of having significantly higher germination energy and much stronger water sensitivity.

Pa

ge3

2. Pilot Malting Trial

Using CMBTC’s pilot malting system, one pilot malting trial was conducted with this Genie barley sample under the CMBTC standard malting conditions which are detailed in Box 1.

Box 1. Processing conditions used in the pilot malting trial

STEEPING CYCLES

Total 44 hrs (8hrs Wet- 13hrs Dry- 9hrs Wet- 14hrs Dry) @14ºC

GERMINATION CONDITIONS

Day 1, Day 2, Day 3 & Day 4 @ 14C

KILNING CONDITIONS 21 hour Kiln with 4 hour Curing @ 82ºC

During steeping, this Genie barley sample showed normal water uptake and chitting (Table 2.); it obtained satisfactory steep-out moisture content (40.26%) and excellent chitting rate (100%) at the end of steep. During germination it showed good growth of acrospire and advancement in modification. Table 2. Steep-out moisture, chitting rate and acrospires growth of Genie barley

Growth 0-¼ (%) ¼-½ (%) ½-¾ (%) ¾-1 (%) >1 (%)

24 hours 0 85 15 0 0

48 hours 0 10 60 30 0

72 hours 0 0 5 85 10

96 hours 0 0 0 90 10

Complete malt analysis was carried out for this pilot malting trial, and the analytical results are given in Table 3. For comparison, the table also includes the average malt analysis of 2014 CDC Copeland malting trials carried out at CMBTC.

Pa

ge4

Table 3. Analysis of the malt generated from the pilot malting trial with Genie barley

Parameter 2014 crop Genie 2014 CDC Copeland

PM-15-025 Mean

Friability, % 90.1 82.6

Fine-extract, % 81.7 81.8

Coarse-extract, % 81.2 80.4

F/C Difference, % 0.5 1.4

Soluble protein, % 4.30 5.05

Total protein, % 11.34 11.3

Kolbach Index, % 37.9 44.7

Beta-Glucan, ppm 43 154

Viscosity, cps 1.44 1.49

Diastatic power, L 151 154

-Amylase, D.U. 55.1 60.4

Wort colour, ASBC 2.08 2.28

Wort pH 5.81 5.91

Fan, mg/L 169 216

Malting Summary

Overall modification: The values for friability, F/C difference, soluble protein content and beta-glucan content all suggested that this Genie barley sample of 2014 crop produced malt with very good modification. Extract yield and enzyme levels: In comparison with the trial average of 2014 crop CDC Copeland, Genie malt exhibited extract yield similar to CDC Copeland. The malt developed adequate levels of

enzymes; its diastatic power levels were comparable to CDC Copeland while its -Amylase levels were significantly lower than CDC Copeland. Soluble protein, free amino nitrogen (FAN) and malt color: Genie malt exhibited good protein modification; however, its soluble protein content and Kolbach Index were significantly lower than CDC Copeland. The malt showed good malt color, which was slightly lower than CDC Copeland. The malt showed adequate levels of FAN, but the levels were significantly lower than CDC Copeland.

Pa

ge5

3. Pilot-brewing Trial

The Genie malt produced from the pilot malting trial was brewed in CMBTC’s three HL pilot brewery. The following are the brewing conditions for the brewing trial:

Mash Mixer

100% malt brew – 40 kg of malt and 150L of water added to mash vessel (3.75:1 Water : malt ratio)

Mash in at 48˚C, hold for 30 min., raise at 1˚C per min. to 65˚C, hold for 30 min., raise at 1˚C per min. to 77˚C and hold for 1 min.

Pump over to Lauter Tun Lauter Tun Rest for 10 minutes, vorlauf for 10 minutes until wort turbidity less than 100 FTU

Rakes at 20 cm above bottom, on slow for entire lautering and lowered when necessary

25L underlet water, 125L sparge water added at 77C to 275L kettle full

Brew Kettle

Boil for 90 min. to 250L kettle knockout volume

1st hops (Nugget) added at 0 min., 2nd hops (Mt. Hood) added at 85 min

Transfer to whirlpool and rest for 15 minutes Fermentation, aging, filtering and bottling conditions

Cooled to 12ºC, pitched with lager yeast at 1.25 million cells per mL

Fermented at 13.5 ºC until 6 ºP, then increased to 15 ºC until finish

Cooled to -1oC for 7 days

Filtered through a 1 µm pad filter system, carbonated to 2.5 volumes CO2

Stored 2 days at 1oC, and packaged

Pasteurized to 15 PU

Brewhouse Performance

Conversion Time (min)

Runoff Time (min)

Time to Wort Clarity (min)

Brewhouse Yield (%)

Malt Material Yield (%)

Runoff First Wort

(oP)

Genie 72 46 12 71.8 88.4 17.2

2014 CDC Copeland 18 45 10 69.9 87.1 14.5

Runoff

Last Wort (oP) Whirlpool

Break Wort Colour

(SRM) Wort pH

Imhoff Cone (mL)

Genie 2.43 Acceptable 5.44 5.38 3.0

2014 CDC Copeland 2.03 Acceptable 5.13 5.40 1.3

Wort Taste Attenuation

Limit (%)

Genie Acceptable 90.0

2014 CDC Copeland Acceptable 88.7

Pa

ge6

Summary

Conversion time (72 min) in the mash tun for the Genie sample was significantly greater than the

2014 CDC Copeland crop 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 labor 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.

Runoff time was comparable to the 2014 CDC Copeland crop average. 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 labor 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.

Brewhouse yield and malt material efficiency were both excellent and greater than the 2014 CDC

Copeland crop average. Brewhouse Yield shows what 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. Brewhouse

material efficiency also is a metric to determine the ease of obtaining the extract from the mash.

Final wort colour was comparable to the 2014 CDC Copeland crop average. Most international

brewers are looking for a lower pale colour to be derived from the malt, so the lower the better.

Wort pH was acceptable and comparable to the 2014 CDC Copeland crop average. Wort pH is

related to beer flavour stability, the 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.

Wort taste was acceptable. A quick test to look for off-flavors. The wort should be malty, sweet with

no off-flavors.

Wort fermentation attenuation (90.0%) was excellent and was significantly greater than the 2014

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 better.

Under the standard CMBTC brewing parameters, this Genie sample performed very well with the exception of a much longer than normal conversion time and slightly longer time to clear. Notable parameters include high brewhouse yield, malt material efficiency, and attenuation limit.

Pa

ge7

The grist analysis revealed a slightly higher than average proportion of husk and slightly lower proportion of flour compared to the 2014 CDC Copeland average.

Normal mash profile with no variations from the norm.

0

10

20

30

#10 (%)#14 (%)

#20 (%)#30 (%)

#60 (%)#100(%) pan (%)

11.1121.23 28.83

11.8 13.97

5.33 7.69

Grist Analysis

LCS Genie 2014 Copeland

Pa

ge8

Overall runoff turbidity was above average with increases late during runoff.

Wort gravity profile from the lauter tun showed above average values throughout runoff.

Pa

ge9

Lauter tun flow met standard profile (5.54L/min average).

Wort Carbohydrate and Overnight Fermentation Spectrum

Maltotetraose

(g/L) Maltotriose

(g/L) Maltose

(g/L) Glucose

(g/L) Fructose

(g/L) Ethanol

(v/v)

Genie Overnight Fermentation

3.588 1.894 0.144 0.128 0.058 5.84

Genie Wort 3.855 17.75 69.29 16.65 3.588 -

2014 CDC Copeland 3.080 13.97 58.56 11.43 1.98 -

The wort carbohydrate spectrum was in general comparable to the 2014 crop Copeland wort samples. Unfermentable carbohydrates (Maltotetraose) in the Genie wort were higher than the 2014 crop Copeland wort samples. The Genie wort sample had total fermentable sugars significantly higher than the 2014 crop Copeland wort sample. Overnight forced fermentation analysis for Genie showed low levels of residual fermentable sugars and very good ethanol potential levels in final beer.

Pa

ge1

0

Wort Sample HPLC

Overnight fermentation sample HPLC

Pa

ge1

1

Final beer analysis for Genie brewing trial

Parameter Genie 2014 Copeland

Average

Apparent Ext. (Plato) 0.86 1.57

Real Ext. (Plato) 2.98 3.47

Alcohol (v/v %) 5.84 5.22

Color (ASBC) 3.63 4.4

pH 4.17 4.15

Initial Turbidity (FTU) 129 49.7

Chill Turbidity (FTU) 24 Hr 145 51.7

Genie beer organoleptic properties

Parameter Genie

Oxidation 3.9

Diacetyl 3.4

Phenols 2.3

Esters 3.0

Sulphurs 3.1

Flavour Intensity 3.9

Palate 4.7

Bitterness 2.8

Sweetness 3.6

Sourness 3.7

Maltiness 3.8

Trueness to Type 6.0

0 Less OXIDATION More 10 0 Low FRUITY ESTER High 10

0 Less Diacetyl More 10 0 Less Pleasant Palate More Pleasant 10

0 Less Phenols More 10 0 Less Bitterness More 10

0 Less Esters More 10 0 Less Sweetness More 10

0 Less Sulfurs More 10 0 Less Sourness More 10

0 Less Flavour Intensity More 10 0 Less Maltiness More 10

Pa

ge1

2

Genie beer organoleptic properties

For more information, please contact CMBTC:

Peter Watts, Managing Director Tel: (204) 983-1981 Email: pwatts@cmbtc.com Dr. Yueshu Li Director of Malting and Brewing Operations Tel: (204) 984-0561 Email: yli@cmbtc.com Fax 204-984-5843 Website www.cmbtc.com

0.0

1.0

2.0

3.0

4.0

5.0

6.0Oxidation

Diacetyl

Phenols

Esters

Sulphurs

Flavour Intensity

Palate

Bitterness

Sweetness

Sourness

Maltiness

Trueness to Type