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Maltsters will pay premiums for properly harvested and stored malting barley that has high germination and intact kernels. Proper combine adjustments and harvesting practices are important to minimize skinned and broken kernels, which cause issues in malting. Whether to straight combine or windrow depends on factors like moisture content and variety; windrowing reduces kernel damage but increases shattering risk. Regular checks should be made during harvesting to monitor kernel quality and make adjustments as needed.
Maltsters will pay premiums for properly harvested and stored malting barley that has high germination and intact kernels. Proper combine adjustments and harvesting practices are important to minimize skinned and broken kernels, which cause issues in malting. Whether to straight combine or windrow depends on factors like moisture content and variety; windrowing reduces kernel damage but increases shattering risk. Regular checks should be made during harvesting to monitor kernel quality and make adjustments as needed.
Maltsters will pay premiums for properly harvested and stored malting barley that has high germination and intact kernels. Proper combine adjustments and harvesting practices are important to minimize skinned and broken kernels, which cause issues in malting. Whether to straight combine or windrow depends on factors like moisture content and variety; windrowing reduces kernel damage but increases shattering risk. Regular checks should be made during harvesting to monitor kernel quality and make adjustments as needed.
Maltsters will pay premiums for malting barley that has been harvested in good condition and stored properly. Bright barley with good germination, sound kernels and intact husks are required for malting and brewing.
PROPERLY THRESHED & STORED MALTING BARLEY
Six-Row Barley Two-Row Barley
Skinned and Broken Kernels
Skinned kernels are kernels with the husk loosened or removed over the germ or with onethird or more of the husk skinned off. Broken kernels are kernels which are cracked or broken. Malting barley which is threshed properly and contains a low percent of skinned and broken kernels generally has short pieces of awns still attached to the kernels. Buyers of malting barley do not object to these short pieces of awns even though they may result in lower test weight. The percentage of plump kernels remaining on barley sieves gives a much more accurate measure of kernel plumpness than does test weight.
Prepared and Distributed by:
American Malting Barley Association, Inc., Institute for Barley and Malt Sciences, & North Dakota State University Skinned Kernels Cause Problems in are easily broken the Malting Process In making malt, barley is steeped in water until it reaches high moisture content. The barley is then germinated under controlled conditions. This sprouting results in activation of enzymes which break down starch granules in the grain so that they may be converted to dextrins and sugars that are important in processes that use malt. Above Properly threshed malting barley. Above Skinned and broken kernels from improper threshing. Below Skinned and broken kernels of malt. Note exposed sprouts.
Below Malt produced from properly threshed
malting barley. Note that the sprout is completely protected by the undamaged husk. off when the barley is stirred during malting. If the unprotected sprout is broken off, germination is interrupted and the kernel is not completely malted. Skinned kernels are also more susceptible to mold growth than kernels which are protected by the husk. Broken kernels are largely removed by cleaning before barley is malted. Broken A high percentage of skinned kernels kernels which cannot be removed before results in inferior quality malt. The malting reduce the quality of the malt. undamaged husk on sound kernels provides a protective covering for the Straight Combining vs. Windrowing/ developing sprout or acrospire which Swathing and Combining grows under the husk towards the awn The first harvesting decision that affects end of the kernel. Skinned kernels take final grain quality is whether to cut and up water faster than sound kernels, and windrow or straight combine the barley therefore grow faster. Germination must crop. Weather conditions, crop variety, be uniform and complete so all the and timing of harvest are factors to kernels are completely malted. Skinned consider when deciding whether or not to kernels or kernels with damaged husks windrow/swath the barley. Barley germinate with exposed sprouts which producers need to consider varietal characteristics such as height, straw day to compensate for changes in strength and susceptibility to shattering temperature or in moisture content of the and sprouting when determining which straw and grain. basic harvesting method to use. The type of harvesting equipment and Barley is considered to be physiologically harvesting practices directly affect malting mature at approximately 35% moisture in barley quality. Combine equipment and the seeds and can be cut when the combine systems adjustments must be moisture content is 20-30% and allowed considered during the harvesting to dry in windrows or swaths. Barley operation. Platform, feeder, feeder house, harvested at 18% or higher moisture cleaning and grain handling adjustments content can be easily damaged during are similar on rotor and walker type threshing in the combine. However, there combines. The rotor, cylinder, concave is a high potential for shattering when and fan adjustments must be set mature barley is allowed to stand for an differently on each type of combine. extended period of time before Kernel damage, quality of straw, harvesting. Producers who choose to presence of weeds, and the amount of straight combine may need to choose material other than grain in crop sample between harvesting wet barley or losing are the most important quality factors some grain to shattering while it is affected by combine settings. standing. Barley combined at moisture levels above 13.5% requires artificial Combine Adjustments drying for proper storage. To avoid any The combine platform and feeder grain storage problems, it is critical that adjustments are similar for most types of the farm operator understands the platforms and feeding systems. All types different aspects of using natural-air vs. a of headers must be properly leveled to grain drying system that uses heat (see ensure the crop feeds evenly into the Drying Barley). Pre-harvest desiccants feed house and onto the combine should never be used on malting barley cylinder. There should be 3 mm (1/8) as the malting and brewing industry will clearance between the feeder conveyor not knowingly buy malting barley treated chain and the feeder housing floor. The with desiccants. belt speed of pickups used with windrowed grain should be slightly faster Harvesting Issues than the combines ground speed. All makes and models of combines can be adjusted and operated to thresh barley with a low percentage of skinned and broken kernels. Threshing without mechanical damage requires more attention and greater care during adverse harvest conditions. When threshing malting barley, regular checks should be made for skinned and broken kernels. If more than a few kernels in a handful are skinned or broken, adjustments should be made to reduce this damage. Minor adjustments may be necessary during the Walker Type Combine Threshing and separating the grain from speed results in wasted grain blown out the straw and chaff is accomplished the rear of the combine while fan speeds differently in rotor and walker-type that are too slow cause sieves to combines. In rotor-type combines if the overload or plug. The upper sieve, rotor speed is set too fast kernels can be sometimes called a chaffer, should be set skinned and broken and more material with a 14-18 mm (0.5-0.7) opening, and other than grain will enter the cleaning the lower sieve should be set to have a 4- system which reduces combine 8 mm (0.2-0.3) opening. efficiency. Set rotor speeds between 600 Modern combines allow the operator to and 900 rpm. Rotors operate in make most threshing and separation conjunction with the concaves. Select adjustments from the operators cab concave clearance according to based on information supplied by recommendations for barley threshing. electronic monitors and sensor systems. Reducing the clearance between the rotor and concave adds additional threshing The grain handling system includes the aggression but can cause cracked clean grain and return grain elevators, the kernels. Set the concave clearance grain tank and unloading auger. To between 10-25 mm (3/8-1). In both types reduce the potential for kernel damage, of combines the cylinder and concaves maintain the proper elevator chain operate together to thresh the crop. The tension, so the grain doesnt get caught recommended cylinder and concave between the chain and gear. clearance in walker-type combines is also between and 10-25 mm (3/8-1) the Grain Elevators cylinder speed is 600-900 rpm. On Improper adjustment, operation, or use of specific combines the clearance and on-farm hauling and elevation equipment speed designations may be indicated in at the storage site can be a source of different graduations which would require kernel damage. Auger elevators should the operator to consult the operators be in good operating condition and used manual to determine the specific at recommended speed and capacity. distances and speed settings. Bent augers, dented auger housings or ragged edges cause skinning and breaking. Pneumatic (air) elevators can be used to elevate barley with minimum damage. Do not operate this type of equipment above the recommended speed. Air elevators will skin and crack barley when run at excess speeds. Improper feeding can also cause damage. Sharp angles, long distances, and high velocity air may all damage grain. Rotary-Type Combine Drying Barley Combine cleaning systems include a fan and set of sieves that operate in relation If malting barley is harvested at moisture to each other. Fan speed settings vary for levels above 13.5% it must be dried using different combines but excessive fan various methods to assure the barley maintains quality in storage. Natural A grain kernel will either lose or gain air/low temperature drying generally costs moisture, depending on its moisture less and yields higher quality malting content and the temperature and relative barley compared to high temperature humidity of the surrounding air. Water drying. High temperature drying, if not moves from an area of high vapor properly monitored, can reduce test pressure to areas of low vapor pressure. weights and germination, and can result Eventually, the vapor pressure inside the in cracks in the kernels which are then kernel will equate to the vapor pressure of more prone to breakage. the air. When this occurs, the grain has reached the equilibrium moisture content. Natural air or low temperature drying is Higher temperatures and lower relative energy efficient, economical and reduces humidity result in lower equilibrium drying bottlenecks. Drying time is moisture contents. The equilibrium normally three to four weeks using airflow moisture content for barley is about 12% rates of 0.75 to 1.0 cubic feet per minute at 70F and 60% relative humidity. This per bushel (cfm/bu). An airflow rate of moisture content is recommended for 0.75 cfm/bu permits drying barley at long term storage to prevent mold growth. moisture contents up to 17% and 1.0 cfm/bu up to 18% when average outdoor Adding supplemental heat to a natural-air temperatures are 70F or lower (day drying system will reduce the equilibrium temperature + night temperature/2). The moisture content of the grain and only maximum moisture content for natural air reduces the drying time slightly. Normally, drying is 16% with an airflow rate of at air should be warmed no more than about least 0.75 cfm/bu if air temperatures 5F. Warming the air by 5F will reduce average between 75 and 80F. Drying the relative humidity by about 10% and occurs in a zone that moves from the the barley moisture content by about bottom of the bin to the top, if the air is 1.5%. As a rule of thumb, one kilowatt of pushed up through the barley. Grain at electric heat per fan motor horsepower the top will stay near the initial moisture will warm the air about 5F for wheat and content until the drying zone reaches the barley. Adding more heat will result in top of the grain, so adequate airflow to over drying unless the grain is stirred. dry the barley within its allowable storage The air will normally be warmed 3-5 F time is critical. The allowable storage time by the fan operating at a static pressure (or drying time) is related to the grain of about 6 when drying barley. Consider temperature and moisture content. The the effect of the fan heat on air relative allowable storage time is about 25 days humidity before adding supplemental for 18% moisture barley at 70F, 35 days heat. Normally, additional heat is not at 17%, and 50 days at 16%. The required. Adding heat frequently causes allowable storage time is about 13 days grain to be dried to a moisture content for 18% at 78F, 17 days at 17% and 35 lower than desired. days at 16%. The allowable storage time Drying temperatures need to be limited is approximately doubled for each two when using a high temperature dryer to percentage point reduction in moisture prevent damaging the quality of malting content and for each 10F reduction in barley. Since germination is important in temperature. Generally, a centrifugal fan the malting process, 100F is the of adequate size is needed to provide the maximum recommended drying air airflow. temperature. will cause a moisture accumulation and A moisture variation develops in the crusting in the top central part of a bin if kernel when barley is dried in a high about a 20F or more temperature temperatures, with the outside being drier difference exists in the stored grain. This than the inside. This moisture variation temperature variation occurs if the stored causes electronic meters to give an barley is not cooled using aeration as erroneously low value, since they are outdoor temperatures cool. Begin influenced primarily by the outer surface aeration to reduce the grain temperature of the kernel. If the outer surface is wetter when the average outdoor temperature is than the inside of the kernel, the meter about 10 to 15F cooler than the grain reading will be erroneously high. To temperature and the grain can be cooled determine if the meter reading is below 70F. Two, or more, aeration erroneous, place a sample in a plastic cycles will be required to cool the grain bag and allow the moisture to equalize in during the fall, eventually cooling to about the kernel for about 12 hours and then re- 20 to 25F for winter storage. check the moisture content. The required aeration cycle time can be Managing Stored Barley estimated by dividing 15 by the airflow rate. It takes about 150 hours to cool Grain stores best if it is cool, dry and grain with an aeration airflow rate of 0.1 clean. The recommended maximum cfm/bu. Make sure the fan runs long moisture content for storage of clean, enough to cool all the grain. Little if any sound barley during warm summer drying will occur during aeration. Also, temperatures is 12%. Barley can be very little rewetting will occur if the fan is stored at slightly higher moisture contents run during humid weather as long as the if it is kept cool. Examine an allowable fan is operated only long enough to cool storage time chart to determine the grain. The aeration fan or duct should acceptable temperatures and grain be covered whenever the fan is not moisture contents. Grain that contains running to prevent insects and snow from considerable foreign material or broken blowing into the bin and to prevent warm kernels will be more susceptible to mold moist air from warming and wetting the and insects than sound clean grain. The grain in the spring. grain should be cleaned to reduce this hazard or be dried to a moisture content Grain may be warmed in the spring if it of at least one percentage point lower has been cooled to below 20F, but than that of clean grain. should only be warmed to about 35 to 40F for summer storage. Research has Cooling stored barley with aeration is not shown that it is better to warm the critical to maintain grain quality. Insect grain than to leave it at about 20 to 30F. reproduction is slowed at grain Moisture accumulation during the temperatures below 70F, they become summer due to moisture migration dormant at temperatures below about typically occurs in the center of the bin at 50F, and insects can be killed if grain depths of two to four feet below the grain temperatures are maintained at or below surface. The moisture increase will 30F for about two months. The allowable normally be less than 1%. Grain should storage time, based on quality loss, is not be aerated during the summer except approximately doubled for each 10F that to cool warm grain typically near the top the barley is cooled. Moisture migration of the bin. Aeration to cool the grain at the 5. The fan speed should be high enough top of the bin should push the air up to "float out" most chaff but low enough through the grain, only when outside to permit the grain to fall through. Many temperatures are below 60F, and the fan machines use more wind for barley should only be operated long enough to than other small grains. cool the top surface. Warming barley to 6. Sieves and air should be adjusted for 70 F, for example, will add moisture to minimum material other than grain in the grain and put the grain at a the return. temperature conducive to mold growth and insect activity. 7. Review the operator's manual, and consult the company representative for Check stored grain at least every two proper combine adjustments for weeks during the fall until the barley has harvesting malting barley. been cooled and a history of the grain has been developed. Check the stored 8. Cooling stored barley with aeration is barley at least monthly during the winter critical to maintain grain quality. after the grain has been cooled to 20 to 9. Check the stored barley at least 25F, and again every two weeks during monthly during the winter. the spring and summer. Search for small changes that are indicators of potential This pamphlet covers some of the more problems. Check and record the important aspects of harvesting and temperature and moisture content at several locations. Examine samples from Careless Threshing, Handling and several locations for insects. Storing Can Make Feed Barley Out of Good Quality Malting Barley. General Recommendations for Harvesting Quality Malting Barley storing malting barley. For specific 1. Pre-harvest desiccants should never adjustments for your combine or be used on malting barley. elevating equipment be sure to follow the directions in your operator's manual. 2. Harvest barley when the grain moisture Further storage tips should be obtained content is lower than 18%. Only with by local extension or purchasing agents. adequate drying capabilities should barley be harvested above 13.5% ACKNOWLEDGEMENTS moisture to the maximum of 18%. We are very thankful for all the input 3. When threshing malting barley, regular provided by the NDSU Agricultural checks should be made for skinned Engineering Department, members of and broken kernels. AMBA, IMBS, and equipment 4. Excessively high cylinder speeds are manufactures. We regret that the mainly responsible for skinned and individuals providing input are too broken barley kernels. With slower numerous to detail here. cylinder speeds, concaves can be adjusted close enough to thresh the grain without excessive skinned and broken kernels.