Increasing pressures on grain supply make it necessary to have the most efficient raw materials available. Maltability is that character of a barley variety which enables it to be malted in a short period of time to produce the desired material for the brewer. Efficiency of malting process is synonymous with maltability. The main areas of maltability relative to variety are: uniform sizing, correct husk character, ease of carbohydrate and protein breakdown, optimum rate of modification, efficiency of higher extracts, a standard level of enzymes, inherent growth stimulators and relatively low glucan content. The six row varieties would seem to warrant most improvement.
Keywords: barley malting properties quality variety