Sprout barley for food. Sprouted barley grains to maintain health and vitality. Description of barley variety Bogdan

Malt was used in ancient times, at the dawn of brewing and distilling. Today the product is just as relevant; it is used in cooking, for the production of alcoholic beverages, and kvass. Elite alcohol - whiskey, bourbon - is made from barley malt. In Rus', bread wine has long been made, which is still popular today, using rye and wheat malt. Rye kvass is mainly used to make kvass.

Malt is made from grains such as wheat, oats, barley, rye and other grains. The grain raw material is first germinated and enzymes are formed that convert starch into easily fermentable sugars. The technology of malt production is not a simple and labor-intensive process that takes a long time. Therefore, making malt for whiskey or beer at home is hard work. It is much easier to purchase ready-made malt than to make it yourself.

But nevertheless, despite the difficulties, many brewers and distillers prefer to make do with their own product. Below we describe the full cycle of producing malt from wheat, and how to make rye and barley malt for beer with your own hands.

Malt preparation technology

The whole process can be divided into several stages:

• Selection of grains, testing for germination;
• Cleaning;
• Soaking;
• Germination;
• Drying;
• Removing sprouts;
• Storage.

Selection of grains. The choice of grain is an important stage; the quality of the final product depends on it. First of all, you need to decide which crop to use and why. At home, it is easiest to obtain malt from wheat or rye. These grains germinate faster and are easier to chop. Make barley a little longer. In terms of time, it takes 5-6 days for rye malt, 7-8 days for wheat, green malt from barley takes 9-10 days. Young grain cannot be used after harvesting; it has poor germination ability. The minimum period of grain after harvest is 2 months, and the maximum is 12 months.

You can do your own germination test at home. Select 100 pieces of the largest grains and fill them with water in a glass. Catch the floating grain, and instead add the same amount of grains that are sinking. Next, lay it out on a saucer, put a damp cloth on top and leave it in a warm room for 2-4 days. Then count the number of unsprouted grains, each -1 percent. As a result, if the germination rate is more than 90%, then this is a good raw material.

Preparing for soaking. For malt, clean grain is used, sifted, without debris. Pour it into a suitable container and fill it with water, remove any floating grains, and rinse twice. Fill with clean water 4-5 cm above and leave for 5-7 hours.

Then change the water and rinse the grains thoroughly again. Carry out the disinfection procedure, to do this, pour the grain with a weak solution of potassium permanganate, pour 2-3 grams into 10 liters of water and soak the grain in the solution for 1-2 hours.

Germination. After disinfection, spread the grain mass onto pallets in a layer of 4-5 cm, let it breathe for 24 hours, stir periodically after 2-3 hours. Cover with a damp cotton cloth and leave indoors at a temperature of 15-15 degrees. It is important that there is good air circulation in the room. Every day the grains must be mixed and moistened with a spray, making sure that the mass does not become waterlogged. Typically, use 100-150 ml of water per 10 kilograms of dry grain. After 2-3 days of germination, the temperature inside rises to 20-23 degrees, at this time you need to stir the grain mass more often to prevent the wheat or barley from “sweating.”

When the sprout increases in size to one and a half times the length of the grain, then the malt can be considered ready. Green malt tastes sweetish and smells like fresh cucumber. This product can already be used for saccharification, but its shelf life is very short, only three days. To increase the period, the malt must be dried. Dried malt is suitable for making homemade beer, whiskey and bourbon and can be used to make malted milk.

Drying. To begin with, green malt is disinfected with a solution of potassium permanganate, add 0.3 grams of potassium permanganate to 1 liter of water, and soak the malt in this solution for 15-20 minutes. Drying is done at a temperature of 30-40°C; at higher temperatures, enzymes may die. At home, drying is done in a room with heated floors; a stream of air from a household fan is directed onto the malt. In the warm season, you can dry it in the attic, the main thing is to ensure good ventilation.

Within 3-4 days the malt will dry out and you need to remove the roots and sprouts from it. This is easy to do with your hands, rubbing it in your palms. The resulting light malt has very high enzyme activity; 1 kg is capable of saccharifying 4-5 kg ​​of starch-containing raw materials. It can be used to make homemade beer. Malt is stored in a dry place in linen bags or closed containers. Before preparing beer or other alcohol, it is ground in special mills.

Malt milk. It is not advisable to use malt for saccharification, the raw materials from which it is obtained. For example, for wheat you need to use barley, rye and oat malt. Rye is sweetened with wheat, barley, oatmeal, etc. For better saccharification, malt milk is made (a mixture of malt and water).

How to make your own malted milk. First, sterilization is carried out, the malt is washed three times with water at a temperature of 65 degrees for 6-10 minutes. Then it is dried and ground in a blender or grain crusher to flour. For 170 grams of malt flour take 1 liter of water. Pour 0.5 liters of warm water at a temperature of 50 - 55oC into the flour, mix thoroughly with a mixer until smooth and leave for an hour. Then add the rest of the water and heat to 50 - 52oC. This volume of malt milk is designed to saccharify 2 kg of raw materials.

Homemade caramel malt for making beer

The beer contains base malt and special caramel varieties to give the drink taste, density, and aroma. Caramel is made from fresh white malt by heat treatment. At home, you can prepare caramel malt in a conventional oven or in a slow cooker.

Enzymatic loosening and dissolution of barley components occurs during its germination, and the formation of aromatic, flavoring; coloring 1 substances - during the drying process of malt.

When preparing light malt, they try to achieve high amylolytic activity, good dissolution of the endosperm with the accumulation of a moderate amount of amino acids and a sufficient content of soluble proteins and peptones. The concentration of disaccharides in this malt is about 10% of absolutely dry matter, and monosaccharides - no more than 2%.

Barley is germinated in special rooms called malthouses. The malthouse is equipped with devices and machines for cleaning, sorting (part-time processing) and soaking grain, sprouting and drying it, separating sprouts, and water and air conditioning. There are current and pneumatic malthouses. If the germination of barley is carried out on a concrete or asphalt floor (on a current) in a thin layer, the malthouse is called a current malthouse. Such malthouses are not used in modern factories; they remain only in low-capacity factories. The germination of barley in special mechanized boxes or drums with artificial aeration of the grain is called pneumatic, and malthouses of this type are called pneumatic

tic box, if germination is carried out in boxes, and drums, if it is carried out in rotating drums.

The walls and ceilings of malthouses must be well insulated to prevent moisture condensation when the outside temperature drops.

Sprouting barley in a malthouse. A current malt house is located in a one-story or multi-story building with a smooth floor (current). The temperature in the workroom is maintained at 10-12°C, relative humidity 85~90% (but not lower than 80%). The duration of germination (7-8 days) depends on the quality and type of malt being prepared. Malting produces a large amount of carbon dioxide, which is why malthouses are equipped with supply and exhaust ventilation.

Before unloading soaked barley, the current area is thoroughly washed, disinfected with bleach or Ca(OH) 2 solution and washed again. Before unloading from the locking apparatus, the barley is slightly dried, keeping it for about 2 hours without water. Then the grain is fed to the current, where it is laid in a layer no higher than 40 cm. The edges of the layer, called bed, sealed so that there are no scattered grains. The length and width of the bed is determined by the size of the current. The height of the bed depends on the temperature of the soaked barley: when soaked in warm water, the grain is slightly soaked and has already hatched, so it is laid in a thinner layer; If the temperature in the malthouse is low and the soaking water is cold, the grain is placed in a thicker layer in the bed to warm it up.

The grain is kept in the bed for about 12 hours without turning, then the grain in the bed is shoveled (tossed with a shovel) to remove carbon dioxide accumulated during respiration from the layer and regulate humidity and temperature. When shoveling, the grain is aerated and distributed in such a way that the drier grain from the top and side layers goes down and into the middle of the bed, and the wettest grain from the lower layers goes up. To do this, the free surface area of ​​the current is moistened with water and the top layer of the bed is laid on it, then the middle layer of the bed is fanned out over this layer, and at the end the grain of the bottom layer is shoveled.

Thus, when shoveling in three steps, the driest and coldest top layer of grain is at the bottom, and the bottom, dampest and warmest is at the top.

The frequency of shoveling depends on the air temperature in the malthouse, the humidity of the malt, the degree of endosperm dissolution and other factors. When the bed is first shoveled, its height is reduced to 25-35 cm, then the bed is “dissolved” so that its height is reduced to 12-15 cm by the end of malting.

Malting on current is divided into the stage of development and intensive germination of grain (the first 3-4 days) and the stage of vigorous dissolution of the endosperm (the next 3-4 days).

In the first stage, enzymes accumulate, increased growth of the embryo occurs, reserve substances pass into a soluble state and are spent on the synthesis of new substances of the embryo, some of the carbohydrates are used for respiration. On the 3rd or 4th day, life processes are activated, the sprouts develop strongly, become curly, and the malt layer becomes looser. If the growth of the embryo is not inhibited, the temperature in the grain will rise significantly and the malt roots may wither. To slow down the development of grain, the bed is shoveled, gradually reducing the layer height to 20-30 cm and not allowing the temperature to increase above 17°C. In the first days, the grain is shoveled every 12 hours, and then every 8 hours.

In the second stage of malting, accumulated and activated enzymes intensively dissolve the reserve substances of the endosperm. The process goes quickly, soluble substances do not have time to be spent on the growth of the embryo, and their excess accumulates in the endosperm. At this stage, the sprouted grain breathes vigorously, releasing a lot of CO 2 and heat. The influx of oxygen with fresh air entering during shoveling enhances breathing. At the second stage, shoveling is the most effective operation for regulating the malting process.

At the first stage of malting, evaporated moisture condenses on the surface of the grain in the upper layer in the form of drops. If in the first 8-10 hours the temperature in the grain does not increase and drops of condensation do not form in the upper layer, then the bed is sprayed with water (about 10 dm 3 per 1 ton of dry barley). In the second stage of the process, the malt is not sprayed with water, as this can lead to mold development.

Malt with well-developed roots is prone to seizing, in which the roots become intertwined and aeration of the grain layer becomes difficult. When making light malts, they try to prevent the grain layer from setting. Only for sparingly soluble barley setting is allowed on the 5-6th day. For dark malt, the first setting is recommended on days 5-6, and the second on day 7 of germination.

Table 9 shows an approximate mode for producing light malt in a kiln.

When the light malt is fully prepared, the endosperm of the grain is easily rubbed between the fingers, the length of the roots should be from 3/4 to 1"/2 of the grain length, and the length of the germ leaf is 1/2 - 3/4 of the grain length.

Dark malt is germinated for 9 days; its preparation mode differs from the preparation mode for light malt. Barley is soaked to a humidity of 45-47%, germination temperature is 20°C. Ready malt has longer roots (1.5-2 times longer than the grain) and a germ leaf (3/4 or the whole length of the grain).

Ready-made dark malt is characterized by more complete dissolution of the endosperm and a higher content of amino compounds and sugars. This is achieved by aging the malt for 15-18 hours without turning

Table 9

Duration of germination, days	Bed height, cm	Maximum grain temperature, s	Number of shovelings per day	Characteristics of germinating grain
First				Grain pecking. Endosperm is elastic (rubber-like)
Second	25-35			The appearance of 2-3 roots. The dissolution zone is barely noticeable near the embryo
Still others	20-30	16-17	2-3	Good root development
Fourth	20-30	17,5		Juicy and curly roots. The embryonic leaflet has reached half the length of the grain. The endosperm in the lower mat of the grain is loosened
Fifth-Sixth	20-25	17,5		Same
Seventh	15-20			Wither the roots a little. The leaflet is 3/4 the length of the grain. Only the tip of the endosperm is not loosened
Eighths	12-15	15-16		Severe wilting of roots. The leaf reaches the length of the grain. The endosperm is completely loosened

soaking. At the same time, a large amount of carbon dioxide accumulates, breathing fades, and enzymatic processes intensify. Losses of grain dry matter due to respiration and sprout development during germination of dark malt reach 10% or more.

Subject to optimal germination conditions in the malthouses, the highest quality malt is obtained, which is explained by the ability to directly observe the progress of the process and promptly manage it. But when implementing this method, large production areas and manual labor are required; malt is susceptible to infection with mold fungi. Mechanization of work with malt in current malthouses is difficult, and the removal of dry malt from 1 m 2 of production area is approximately 4 times less than in mechanized pneumatic malthouses. Therefore, modern factories prefer pneumatic malthouses.

Sprouting barley in a box malthouse. The operation of a pneumatic malting is based on blowing purified and humidified air at a certain temperature (called conditioned) through a high layer of soaked and germinated air.

Good grain. At the same time, excess carbon dioxide is removed from the grain layer, an influx of air oxygen is ensured and the temperature is regulated. An apparatus for sprouting grain and an installation for preparing and blowing air are the main parts of a pneumatic malthouse. Tedding of grain is provided by auger turners.

A box malthouse consists of several long open malting boxes separated by a wall.

The malt box (Fig. 24) has a rectangular shape in plan. The main bottom 1 is made with a slight slope for water drainage. The second (sieve) bottom 2, on which the soaked barley is placed, is made of galvanized carbon steel. The slot-like holes in the sieves have a size of approximately (1.5-2.0) X 25 mm. The open cross-section of the sieves is at least 15% of the total surface area. Conditioned air is supplied through the under-sieve space into the grain layer. The walls of the 3rd box above the sieves are made 1.1-1.75 m high, the walls of the under-sieve space are about 2 m, and for boxes with removable panels 0.6-0.7 m. A 4 s mobile malt tedder is installed on the walls of the box vertical augers.

Before loading the sieve, the walls and floor are cleaned of impurities, washed, and the under-sieve space is treated with a 2% solution of bleach. Soaked barley along with water is fed from the locking apparatus into a box and, using a screw agitator, is distributed onto a sieve in an even layer 0.60-0.85 m high.

First, the grain is dried by blowing conditioned air, and then aerobic breathing conditions and the required temperature are maintained. On days 5-6, the height of the germinated malt layer reaches 0.8-1.1 m.

To ensure the normal process of grain germination, the blown air must have 100% humidity and a temperature 2°C below the malt temperature. Humidification and bringing the air to the required temperature is carried out in air conditioning chambers equipped with water spray devices and heat exchangers for heating or cooling the air.

To prepare malt with increased enzymatic activity, fresh air is blown through the first five days of germination, regardless of the temperature of the grain. Fresh air for 5-6 days

Rice. 25. Scheme work of the sheave agitator

mixed with exhaust air, and towards the end of germination the amount of exhaust air in the mixture is increased.

The temperature difference between the top and bottom layers of malt should be maintained at 2-4°C.

If the top layer of grain dries out, it is re-moistened by spraying water through nozzles installed on the turner, or in another way.

Turning of malt in a box malthouse is carried out twice a day using a screw turner. Moving from one end of the box to the other, the turning augers rotating towards each other mix the malt, lifting the lower layers to the top.

In Fig. Figure 25 shows a diagram of a screw malt tedder. The rotation of the augers and the translational movement of the turner along the box is carried out from the electric motor b, on the shaft of which a gear 7 is mounted, which is in mesh with a gear 8 located on the shaft 5. Worms are mounted on the same shaft, causing the augers 18 to rotate through worm wheels 17. A worm 14 is placed on the shaft of one auger, which, through gear 4 and roller 15, rotates bevel gear 13. This gear is in constant mesh with two bevel gears 12, which rotate freely on shaft 16, but have no axial movement. Between the gears 12 on the shaft 16 there is a double-sided cam clutch 11 mounted on a sliding key, which, using a fork 10, can move along the shaft 16 from one gear to another. When the clutch 11 is in the extreme position (left or right), it

the cams engage with the end cams of the gears 12, and the shaft 16 begins to rotate in one direction or another.

At the ends of the shaft 16 there are sprockets 1, which, rolling along the lantern rails 9 mounted on the walls of the box, move the agitator along the box. The turner carriage is equipped with four wheels, with which it rests on the walls of the box.

To change the direction of movement of the agitator using lever 2, rod 3 and fork 10, the cam clutch 11 is disengaged from the operating gear 12 and brought into engagement with the opposite one. Typically, the clutch is transferred automatically when lever 2 contacts a fixed stop at the end of the path.

The electric motor is powered through a cable suspended freely above the box on a tensioned wire.

A screw turner is used to level the layer of barley in the box and turn the malt during germination.

When germinating barley of normal quality, tedding is carried out twice a day. The temperature regime for germination is indicated in Table 10.

Table 10

Note. The temperature in the boxes is regulated by the duration of air blowing.

When processing high-protein or difficult-to-soluble barley, the temperature of the malt is increased to 20°C and on days 5-6 the malt is turned up to 3 times a day.

Freshly sprouted malt grown in a box malthouse is close in its chemical composition to current malt. As a result of reducing losses due to respiration and sprout development, the malt yield and its extract content are approximately 1% higher than the yield of malt prepared from the same barley in a curing malthouse.

Germination of barley in a malthouse with a mobile bed. In a malthouse with a mobile bed, which differs from a conventional box malthouse only in the presence of a bucket agitator instead of an auger, the germinated grain is gradually transferred by a bucket agitator along the box from the place where the grain is loaded to the place where the malt is unloaded.

A malt house with a mobile bed (Fig. 26) is a long box 6, in which the under-sieve space is divided transversely by partitions into 10 sections, the number of which is equal to or a multiple of the number of days the malt is grown.

Soaked grain from vats 7 and 8 is unloaded onto the sieve area located above the first and second sub-sieve sections. The grain is moved to the sieves of subsequent sections and its tedding is carried out every 12 hours using a bucket malt tedder 5, installed along the width of the box of the mobile bed and moved from one box to another using a trolley 4. Tedding of the grain and moving the bed along the sieve to an area equal to the area one sub-sieve section is carried out in the direction opposite to the movement of the agitator. The soaked grain is again loaded onto the vacated area of ​​the sieve. Mode of growing and blowing grain with conditioned air applies the same as for mechanized boxes.

The mass of finished freshly sprouted malt is unloaded into bunker 3 by a bucket turner, and from the bunker it is fed for drying by auger 1 and bucket elevator 2.

Cleaning and sanitary treatment of sieves and the sub-sieve space of the growing box are carried out sequentially for each compartment on a daily basis every 8 days. The sieves are cleaned and disinfected outside the box. Washing and disinfection of the turner is carried out together with the treatment of the sieves of the compartment of the first day of rotation.

Rice. 27. Malt turner

Conditioned air for blowing grain is pumped by a fan into channel 9 running along the box, and then into each compartment of the sub-sieve space. The air supply to the compartments is regulated using dampers.

The main components of the bucket agitator (Fig. 27) are the carriage 6, the bucket conveyor 9 and the drive. The turner carriage with wheels 4 and 7 rests on rails laid on the longitudinal walls of the box. The electric drive powers the forward (working) movement of the turner with two speeds and the reverse (idle) movement.

The bucket conveyor consists of a frame 3, chains with buckets 2 and three sprockets 5, 8 and 10. The conveyor 9 can rise to the uppermost position corresponding to idle speed, or lower to the mesh floor of the box.

During the working stroke of the turner, the freed area of ​​the screens is cleared of stuck grains with brushes and rubber scrapers 1. Having passed along the entire length of the box and throwing the entire mass of germinated grain by 1 step (step is 1.5 m), the turner automatically stops and returns to its original position with the raised up with a bucket conveyor.

Sprouting barley in a drum malthouse. A number of factories operate pneumatic drum malthouses. Such a malting house consists of a group of malting drums and an air conditioning unit. The grain is turned by rotating the drums themselves.

Malting drum with flat sieve(Fig. 28) is a steel horizontal cylinder 7, supported by two bandages 5 on support rollers 9. Attached to one of the bandages

I-1

1 2 3

Rice. 28. Malt-growing drum with flat sieve

worm gear 4, which is in mesh with worm 11, which rotates the drum. There are 6 hatches on the drum body for loading soaked grain and unloading malt, for washing and disinfecting the drum.

A flat sieve 10 is fixed inside the drum, where the sprouted grain is placed in an even layer. At the ends, the drum has two bottoms: through the outer bottoms 2, the ends of the air ducts 1 are inserted with a seal, and the inner bottoms 3 limit the working area of ​​the drum from the ends. Chambers are formed between the outer and inner bottoms for supplying conditioned air and exhausting exhaust air.

The soaked grain is loaded onto the sieve through the upper hatches 6. After closing the hatches, the drum is rotated to level the grain layer. The grain is blown with unhumidified air for 1-1.5 hours to dry it. Then the drum is stopped and kept for 4-6 hours. Grain growth occurs in a stationary drum with the sieve in the lower horizontal position. Conditioned air at a temperature of W-14°C is pumped through the left air duct 1 into the sub-sieve space, passes through the grain layer and mesh 8 into the right chamber between the bottoms and then into the right air duct 1.

To mix the grain, the drum is rotated - after 3 hours on the first-fourth day and after 4-6 hours on the fifth-sixth day. During rotation, the grain in the drum is not ventilated, since it closes the air outlet through the mesh 8. To save energy, the drum rotates very slowly (1 revolution per 45 minutes).

A standard malting drum with a flat sieve with a capacity of 12 tons (for barley) has an outer diameter of 3.1 m, a total length of 9 m, a weight without malt of 11 tons; electric drive power consumption 2 kW.

Rice. 29. Malting drum with mesh pipes

On the last day of germination, the malt is dried by blowing unhumidified air. Before unloading, the drum is rotated to loosen the malt mass. The operating mode of the drum malting plant is set in accordance with the quality of the processed barley.

The quality of the malt grown in the drum malt is good. It is fairly diluted, has a fresh appearance and a clean malty aroma. Molding of malt in drums is rare.

In addition to drums with a flat sieve for growing malt use screen tube drums(Fig. 29). Such a drum represents is a steel cylinder 9 with two 8 bandages lying horizontally on two in pairs support rollers 15. V drum center sieve fixed pipe 7, right the end of which adjoins to the main bottom.

On the drum body there are peripheral sieve pipes 12, whose ends are adjacent to the false (left) bottom,

open, and the opposite ends are closed tightly with removable lids. Pipes 12 serve to supply conditioned air to the germinating grain, and exhaust air is removed from the drum through the central pipe 7.

To direct air through the layer of grain in chamber 5, formed by the main and false bottoms of the drum, a pendulum damper 6 is suspended, loosely mounted on a finger fixed in the center of the false bottom. When the drum rotates, the flap is held by a weight 16 motionless in place, blocking the open ends of the peripheral pipes 12 emerging from the malt layer.

The drum drive consists of a worm 13 and a ring gear 14. When blowing a layer of grain, air from channel 1 passes into a vertical air duct 2, which contains a control damper 3 and a thermometer 4. From the air duct, air enters the chamber between the bottoms and then through the lower peripheral pipes 12 (the upper pipes located outside the malt layer are closed by valve 6) enters the grain layer. Exhaust air is removed through the central pipe 7, vertical air duct 10 into channel 11.

In drums with sieve tubes, the germinated grain can be aerated both during rest and while the drum is rotating.

In pneumatic malthouses, data on the germination technological regime is posted, and each box or drum must have a sign indicating the date of loading of soaked barley and the actual temperature during germination.

Syudorazhenie in one apparatus (Combined malting method). To produce malt in one malt-growing apparatus, two options are used. The first provides for the combination of all processes for preparing malt in one apparatus, i.e., soaking barley, malting and drying freshly sprouted malt; according to the second, only soaking and germination of barley are combined.

To implement the first option, each box is placed in a separate room, thermally insulated, waterproof and equipped with exhaust ventilation.

In Fig. Figure 30 shows an installation for the production of malt with the combination of all processes in one apparatus. The installation consists of a malt-growing box 5 with a screw agitator 4 and equipment for preparing and supplying air, including a fan 1, a steam heater 2 for heating the air when drying malt, and an air conditioner with an irrigation device 3 for air used during soaking and germination. To irrigate grain along the box, nozzles or stationary irrigation devices are installed on the turner body.

The width of the box, 4 or 7 M, is determined by the size of the turner, and the length is determined by the productivity of the plant. Washing of grain, separation of alloy, and disinfection are carried out in a washing machine in the usual way. After this, the grain is filled with water in the washing machine and

4 5

Air

Rice. 30. Installation for soaking, germination and drying malt in one machine

incubated for 6-8 hours with increased aeration. Then the grain with a moisture content of 20-25% is fed into a malting box, where, using a turner, it is distributed into a layer about 60 cm thick. In the box, the barley is soaked by air-irrigation using long air pauses. Water for irrigating grain is supplied at a temperature of 12-14°C during tedding. The first tedding is carried out 4-6 hours after loading the barley, then after 6-8 hours depending on the quality of the barley.

Periodically, the grain layer is blown for 15 minutes with conditioned air at a temperature of 12-14 "C and a humidity of about 90%. The first blowing is after 2 hours from the start of soaking, the subsequent ones - after 1 hour. The temperature in the grain layer is maintained within 13-15 ° C The duration of soaking is about 42 hours.

This method of soaking creates favorable conditions for the development of the embryo, so after 26-30 hours from the start of soaking, the grain begins to germinate. When the humidity reaches 43-45%, grain irrigation is stopped. The soaking stage progresses to the germination stage.

During germination, conditioned air at a temperature of 11-18°C and a humidity of about 90% is periodically blown through the grain layer. The temperature in the grain layer is controlled by changing the amount and temperature of air. When the grain dries, it is re-moistened by irrigation.

Frequency of turning: the first, fourth and fifth days of turning - 2 times a day, the second, third days - 3 times a day. The temperature in the grain layer should be 14-16°C on the first day, 16-17°C on the second or third day, 16-18°C on the fourth, 14-6°C on the fifth. Germination duration 5-5.5 days When the indicators of freshly sprouted malt indicate its readiness, drying is carried out in the same apparatus.

The duration of drying light malt depends on the speed of hot air, the height of the malt layer and is 24-36 hours. Hot

Table 11

dry malt is cooled in a box to 40-50°C by blowing air, after which it is unloaded into an intermediate bunker and then fed into a sprouting machine. An approximate drying regime for light malt is given in Table 11;

The method of soaking, germination and drying in one apparatus accelerates the moistening of the grain and the beginning of its germination, intensifies the biochemical processes in the germinating grain, which makes it possible to reduce the duration of malt preparation by 1.5~2 days, reduce the water consumption for soaking by 5 times, reduce the amount equipment used and production areas.

Germination of barley in a mine malthouse with vertical grain flow. Malt germination in a shaft-type pneumatic malthouse is carried out in a continuous manner. The method is based on irrigative soaking of barley and continuous germination in a gas environment with a high CO 2 content. The accumulation of carbon dioxide in the intergranular space begins already after 50 hours from the start of soaking. In this case, the germinated malt successively passes through zones with a high CO 2 content and abundant aeration (CO 2 content in the intergrain space is below 0.5%). Barley enters the locking chamber continuously, where it is irrigated with sprayed water at a temperature of 10-12°C. This method of irrigating barley makes it possible to wash out carbon dioxide from the intergrain space and maintain the same soaking conditions throughout the entire volume of the locking chamber.

During the soaking process, the grain germ develops intensively. Already after 48 hours from the start of soaking, more than 60% of the grains have eyes, the humidity reaches 43%. The entire process of preparing freshly sprouted malt, including soaking, takes place in approximately 176 hours, of which soaking is 48 hours, malting is 120 hours, and drying is 8 hours.

A mine-type malthouse (Fig. 31) consists of a locking apparatus for alkaline processing of barley, a washing apparatus, three chambers for soaking, an apparatus for separating water from grain, two

Soaked and

Spent

drying

/С_^ [ Condensation

Dry malt

Rice. 31. Shakhtnaya malthouse with vertical grain flow

shafts for growing barley (each shaft is divided into five chambers by unloading mechanisms; only one shaft is shown in Fig. 31), malt dryers.

The chambers for soaking and sprouting barley have a rectangular cross-section (in plan) with walls diverging downwards. There are holes in the walls, covered with mesh, for airing the grain. At the bottom of each chamber there is an unloading mechanism.

The malthouse works as follows. The cleaned and sorted grain is fed into the locking apparatus 1 by a hydraulic conveyor. In the hydraulic conveyor, the barley is washed from dust and other contaminants, and in the locking apparatus it is treated with a 0.1% NaOH solution at a temperature of 9-10°C for 6 hours. From the locking apparatus, the grain is sent to the washing apparatus 9, where it is washed and freed from light impurities, and then fed into the first chamber 8 to continue soaking. All three locking chambers 8 are located one above the other in a common shaft and are equipped with nozzles for irrigating the grain with water. The duration of grain stay in each chamber is about 16 hours.

Using pump 7, the soaked grain is pumped into apparatus 2, where within 3-4 hours it is freed from surface moisture. Then, using a vibrating conveyor 3, the barley is fed into the shaft 4 from above and, passing successively through all five malting chambers, germinates for 120 hours (24 hours in each chamber) at the following temperatures: in the first and second chambers at 15-16 ° C, in the third - at 16-17°C, in the fourth and fifth - at 17-18°C. The malt is mixed by the mechanism -

mi, transferring it from the upper chambers to the lower ones, and is ventilated continuously. In the middle part of the chambers, where the blowing sieves are located, the malt is ventilated more intensively, and at the top and bottom of the chambers in the intergrain space an increased concentration of carbon dioxide is created (up to 10-12%), which contributes to a more complete dissolution of the grain endosperm.

Freshly sprouted malt from the lower soda-growing chamber is lifted into the malt dryer 6 by a bucket elevator 5.

When working according to this scheme, the duration of malting is reduced, the loss of dry matter through respiration is reduced, and the malt extract reaches 80-81% on an absolutely dry matter basis.

Processing of high-protein barley. High-protein barley is characterized by weak tissue capillarity and, as a result, weak swelling, which causes a slowdown in germination. High-protein barley requires an increased degree of soaking - up to 46-48% (in box malts up to 50%). It is possible to soak with less water (about 30%), but then add it at the beginning of germination. The grain should be thoroughly aerated under water and carbon dioxide removed. The air pause is kept until the grain is dried, i.e. all moisture will not be absorbed from the surface of the grain. Soaking temperature 13°C, germination temperature 15°C, germination duration 5 days.

B. Methods of crimes (preparation, commission, concealment) that resulted in a fire, and traces reflecting them.

Variable forms, methods, methods and means of implementing the Program.

Proper preparation of malt is a complex, lengthy and labor-intensive process. If cheap grain is not available, in most cases it is easier to buy a finished product made by professionals in a malting shop than to do it yourself. For enthusiasts who decide to try their hand, I suggest studying the repeatedly proven recipe and technology for producing malt at home.

Theory. Malt is a sprouted grain of cereals (barley, wheat, rye, etc.), in which, under the influence of enzymes, starch is converted into the sugar needed to produce alcohol. In dry grain, vital activity is minimal, but the ingress of moisture activates enzymes that trigger the process of growth and breakdown of starch.

At the right moment, growth is stopped by drying so that the sprouted grain does not have time to use up its entire supply of nutrients. Without malt, it is impossible to make alcoholic beverages such as beer, whiskey (bourbon) and grain moonshine.

Only whole grains with a high germination capacity (90% or more) are suitable for making malt. You cannot take recently harvested barley or rye, as their percentage is much lower. At least 2 months must pass from the date of collection. If possible, choose grains of the same size, this will simplify the work in the future.

The quality of water also plays an important role, which requires a lot. Spring (from a well), filtered or settled water is suitable. At high concentrations of chlorine or heavy metals, grains germinate very poorly.

To check the quality of the selected cereals, I first recommend doing a germination test. To do this, just soak 100-200 grains in water and after 2-3 days see how many have sprouted. If ninety or more sprouted out of a hundred, it means that germination is good and you can make homemade malt. Otherwise, it is better to use the raw materials for other needs.

You will need:

• grain (barley, wheat or rye) – 5-10 kg;
• water - the amount depends on the size of the container and raw materials;
• iodine or potassium permanganate - for disinfecting grain.

Malt recipe (rye and barley)

1. Cleaning and disinfection. At this stage, we remove all debris that interferes with germination and kill pathogenic microorganisms that can spoil the raw materials.

In a large saucepan or bucket, pour barley (rye) with warm water 35-40°C. The layer of water should cover the grains by 5-6 cm. After 5 minutes, stir the contents of the container, then remove any floating debris from the surface. Drain dirty water.

Pour cold water at 10-16°C over the cereals, stir and leave for 60-80 minutes. Then remove debris from the surface and drain the water. Pour a fresh portion of water into which add a disinfectant solution at the rate of 30 drops of iodine or 2-3 grams of potassium permanganate (at the tip of a knife) per 10 liters of water. After 3 hours, drain the water.

Disinfection is not necessary, but it is highly advisable, otherwise mold may appear.

Floating grains are removed

2. Soaking. We saturate the future malt with moisture and oxygen, preparing it for germination.

For one and a half days, alternately every 6 hours, we leave the grain with and without water. That is, first we pour water at a temperature of 10-16°C 2-3 cm above the grain level, wait 6 hours, remove the floating debris, drain the water, mix, wait 6 hours and fill it with water again. Soaking should be done in a dark and cool place (basement).

3. Germination. We launch biological processes that break down starch into sugar.

Spread the grain in an even layer of 2-5 cm onto a tray or baking sheet, cover the top with a cotton cloth, which will absorb excess moisture, and, if necessary, give it back to the grain.

The optimal room temperature is 12-15°C, otherwise the grains will not germinate well. For better air access, the room must have good ventilation. Once a day, the cereals need to be mixed and sprinkled with water.

Well sprouted malt

The duration of germination of barley is 6-7 days, rye is 4-5 days (in the last day the rye is not watered). Readiness is determined by the size of the sprout (root). For rye malt, the length of the sprout should not exceed the length of the grain; for barley malt, the norm is a root that is one and a half to two times longer than the grain. The grain should also taste sweet and smell like cucumber.

Sprouted barley (6th day)

The result is so-called “green malt”, which can be used in moonshine brewing (for saccharification of raw materials), and in some cases for making whiskey. Disadvantage: this type of malt can be stored for no longer than 3 days.

4. Drying. We prepare malt for long-term storage and brewing.

Remove remaining water from the tray with sprouted grain and transfer to a room with high temperature. In summer this could be the attic or the roof on a hot sunny day. In winter, the malt is dried on a radiator. 3-4 days are enough.

Another method is to place the sprouted grain in an oven at 40°C for 25-30 hours and stir every 2-3 hours.

Further technology depends on the purpose for which the malt will be used.

To make homemade light beer or whiskey, the malt must be additionally dried in the oven at 80°C, gradually raising the temperature during the first 30-40 minutes. To prepare dark beers, malt is dried in the same way for 4 hours at 105°C. In the latter case, the grains are actually roasted.

It remains to separate the grains from the roots

5. Separation of sprouts and aging. We get rid of unnecessary things.

Mash the malt with your hands, removing the roots, or pour it into a bag and roll until the dry sprouts separate on their own. Then fan in the wind or under a fan.

Place the finished malt in bags and keep it in a warm, dry place for at least 30-40 days before preparing alcoholic beverages. The yield of homemade malt from barley is 76-79% of the initially steeped raw material, from rye – 75-78%.

Malt is ready

The industrial production of malt for beer is described in the video.

Attention: This article is intended for persons over 18 years of age.

Malt can be added to everything from vinegar and whiskey to milkshakes. In particular, barley malt is most often used in the production of beer, and if desired, it can be obtained at home. Raw barley can be purchased at supermarkets, brewing supply stores, equestrian supply stores, and some pet stores. The process of making malt involves repeatedly steeping the grains to germinate, keeping the grains wet while they germinate, and then drying them to stop the growth.

Steps

Part 1

Soak the barley

Place the barley in a large food grade bucket. You can use any number of barley grains to make malt, as long as you have the appropriate equipment. You will need a large bucket, a strainer, baking sheets and a dehydrator.

Fill a bucket with cold water and leave the barley to soak in it for 8 hours. Pour in enough water to completely cover the grains. Water initiates germination of grains. Do not cover the bucket and place it in a cool place. Soak barley at a temperature of 10–16 °C.

• The soaking process will dissolve the dirt and husks into the water, and then you will drain it. As a result, the malt will be purified and taste better.
• If necessary, barley can be soaked for more than 8 hours, but do not do this for more than 16 hours at a time, otherwise the grains may drown in the water.

1. Drain the water. Place the barley in a large sieve or colander to remove the water. While the water is draining, wash the bucket with hot water and soap. After this, rinse the bucket thoroughly to remove all remaining soap. This way you will prevent the growth of bacteria and fungus.

   Leave the grains to air dry for eight hours. After the water has drained, pour the barley into a washed bucket and leave it there to dry for eight hours at the same temperature so that the grains receive enough oxygen.

   • While the barley is drying, wash the sieve with hot water and soap.

2. Repeat the soaking and drying process. After eight hours, pour enough cold water into the bucket of barley to completely cover the grains. Leave the barley to soak for another eight hours. Then pour it into a colander, and then into a bucket, and leave it to air dry for eight hours.

   • Do not forget to wash the bucket and sieve (colander) with hot water and soap every time.

3. Check to see if the grains have sprouted. Scoop up a handful of barley and see if small white ridges appear at the bottom of the grains. These are small roots that should appear after the barley has absorbed enough water. As a result of the soaking and drying cycles, about 95% of the grains will sprout.

   Part 2

   Sprout barley

   1. Spread the grains in a single layer on the baking sheets. Spoon the grains onto one or more baking sheets and smooth them out with your hand so they are in a single layer. The grains may touch, but should not lie on top of each other.

      • If you have a lot of barley, you will probably need several baking trays.

   2. Place baking sheets in plastic bags. Open a large plastic trash bag and place it on a flat surface. Place the baking sheet with the barley into the bag and tuck the edge under the baking sheet to seal. Polyethylene will retain moisture while the grains germinate.

      • Do the same with the other baking sheets.

   3. Keep the barley in a cool, well-ventilated place. The grains will germinate best at a temperature of 18°C. The trays containing the barley can be placed in a well-ventilated area, such as an attic, garage or basement.

      • If the temperature or humidity is too high, mold can form in the barley. If it is too cold or dry, the grains will not germinate properly.

   4. Spray and turn the grains every 4–8 hours. Barley produces heat as it germinates and care must be taken to keep it cool and moist. Remove the baking sheet from the bag and spray the grains with cold water. At the same time, turn each grain by hand. Then place the pan back into the bag and tuck it under the bottom of the pan.

      Monitor the size of the seedlings. Each time you spray and turn barley, take a few grains and check how much the sprouts have enlarged. Turn the grain over onto the flat side and use a knife to cut the husk lengthwise. You will find a sprout that is growing upward (in the opposite direction from the roots). The germination process is complete when the sprouts reach approximately the same length as the grains themselves.

   Part 3

   Dry the barley

   1. Place the barley on the racks of your food dehydrator. Remove the baking sheets from the bags and pour the grains onto the food dehydrator racks. Lay them out by hand in a single layer.

      • Drying the beans at a low temperature will stop their growth and remove excess moisture.

Few people have ever sprouted grain at home. And even those who decide to try it usually choose wheat, since it is cheap and available. But it is far from the only one on the grain market. But people remember barley only in association with malt and beer. And it’s completely in vain, because a small grain contains a huge amount of vitamins and minerals that our body needs. Today we’ll talk about how to germinate barley. Perhaps for some this will be the first step towards changing their life and eating habits.

We select quality grain

Everything is very simple here. By purchasing grain on the market, you may end up with a spoiled product, grain with mold, or grain treated with special compounds that do not allow it to germinate. The latter technique is used when feeding barley prepared for animal feed. Even if the grain gets damp, it will not sprout and will not spoil. But in our case it doesn’t fit at all.

Any grain must undergo careful inspection and selection. By using low-quality grain, you get a small yield of the required product, which means you waste time. So, there are a few rules to consider:

• Use barley that was harvested no more than 2 months ago.
• It wouldn’t hurt to check it for germination. To do this, you need to soak about 100 beans from different batches. This gives the germination percentage. Practice shows that it is better not to use grain with an indicator of less than 90%.

Soak

It is important to carefully study the question of “how to germinate barley” before you move on to practice. At first glance, the question is not too complicated, but there are pitfalls that can deprive you of a good half of the sprouts.

So, the first secret: you need to first soak the grain in water at room temperature. To do this you need to do the following:

• Pour the grain into a container and fill it with water until it completely covers it.
• We remove floating grains and debris, after which the water must be drained.
• Re-fill the grain with cool water.
• Disinfection. Since germinating barley is quite troublesome, you need to make sure that the seedlings are not spoiled by mold. The simplest treatment helps make barley more resistant. As an antiseptic, you can use iodine or ordinary potassium permanganate. For 10 liters of water you need to add only 30 drops. The solution must be poured into a container with grain and left for at least 3 hours. This does not affect germination, but allows most grains to produce strong, excellent shoots.

On a note

If you are interested in how to germinate barley, remember: proper and prolonged soaking is the most important secret. It must be kept for at least 48 hours. During this time, you need to change the water every 6-12 hours and remove any residual debris. The water needs to be cold so that the grain does not begin to sprout prematurely. This procedure will create conditions for germination.

Germination procedure

You will need to prepare a wide box or tray. Its size depends on the amount of grain. The layer thickness is no more than 6 cm. The washed wet grain is carefully distributed along the bottom of the tray. Be sure to cover it on top with a cotton cloth. It will not allow the water to evaporate, but will not interfere with ventilation. For this purpose, you can use stretch film in which you need to make cuts. The first method is preferable, as it makes it possible to moisten the grain without removing the covering material and without disturbing the microclimate.

Main indicators

Speaking about how to germinate barley at home, it is necessary to note the importance of two points. The grain will hatch only at the optimal temperature and with sufficient moisture. The germination process should take place at a temperature of about 20 degrees. In this case, it is necessary to mix the grain every day and spray it with water from a spray bottle. Check the moisture content of the covering material and do not allow it to dry out completely.

Basically, that's all you need to know about how to germinate barley at home. Usually, already on day 2-3 you can see the first sprouts. How long should the grain be aged? It depends on the goals you are pursuing.

Eating sprouts

The maximum benefit lies in sprouts whose size does not exceed 5 mm. After the barley grains germinate, they need to be washed in cool water. It's best if you eat them right away. If there are any unused sprouts left, place them in the refrigerator to slow their growth. Strongly sprouted seeds are hard and have a bitter taste. Be sure to wash them before eating. Now you know how to germinate barley for food. But there are other ways to use it.

Germination for malt

In order to activate the processes that lie dormant in each grain, a soaking procedure is used. Essentially, it simulates spring, when meltwater and sun stimulate grain to grow. We've talked about how to properly germinate barley for food, but barley is also used to make malt. In this case, the conditions need to be slightly changed.

Temperature and humidity

Low humidity, about 40%, is required for germination to begin. That is, the grains are slightly wetted and remain in this state until the development of the embryo begins. Now you need to increase the humidity to 50%. This can be achieved simply, you just need to increase the frequency of spraying. This is important information for those who are looking for options on how to germinate barley for malt. In this case, it is necessary to control the humidity much more carefully.

Temperature also has a serious influence on physiological processes during germination. Ideally, it should be 14-15 degrees. At lower rates, development will slow down, and at higher rates it will accelerate and occur unevenly. The duration of this process is 6-7 days. If all recommendations are followed, good malt will sprout. Most believe that the warmer it is in the room where the grain is germinating, the faster it will germinate. But in order to get high-quality sprouts, you must adhere to the described rules.

Processes inside the grain

To understand well how to germinate barley grains, you need to imagine how the embryo develops. It first breaks through the fruit and seed coats, and then moves between them and the dorsal colored shell. With artificial germination, the embryo develops only to a certain size. If the temperature is higher, the germ sprouts from the top of the grain, which reduces the quality of the finished malt.

Evaluating the result

At the end of the germination process, malt can be assessed by its external characteristics. And first of all, you can evaluate the smell. The fresh cucumber aroma indicates that everything was done correctly. But the sourish fruity taste allows us to conclude that the germination of the malt was done incorrectly. Most often this is too long soaking and excessive irrigation. Do not forget that for proper growth and development, grains need slight and constant moisture. If the material is overdried, the life in it will cease. At the same time, we should not forget that if moisture is excessive, this is fraught with rotting and mold growth.

The appearance of brown, wilted sprouts indicates that they are severely lacking moisture. Increased fragility of sprouts is the result of unsatisfactory operation of the turner. The sprouts must be turned several times every day.

Main difficulties

When barley germinates during the first four days, its chemical composition changes significantly. Based on this, it is necessary to control the appearance of the sprouted grain and the degree of infection by microorganisms. This can usually be assessed fairly easily by the color of the grain. Bright, green spots, black or red specks are a sign of bacterial damage. That is, you need to process the entire batch of grain, otherwise you will not get sprouts that are suitable for eating. The situation is similar with the batch that was intended for the production of malt.

Subsequent harvesting

Since it is not possible to germinate barley seeds at home too quickly, it is logical to make a larger batch at once. If the sprouts are intended to be eaten, then the leftovers are put in the refrigerator, where they can be stored much longer. And the finished malt is dried. In addition, by changing the drying phases and temperature conditions, you can obtain raw materials that give the drink a unique taste and color. This applies to both kvass and alcoholic beverages.

Instead of a conclusion

Today, a healthy lifestyle is becoming increasingly popular. And without a sufficient amount of vitamins and minerals, it is difficult to imagine a proper diet - the basis of the basics. To do without pharmacy vitamin complexes, you can use sprouted grain. This is a real storehouse of essential microelements. Moreover, any grain has beneficial properties, be it buckwheat, legumes or wheat, oats or other grains. The principle of germination is the same for any of them, so if you master this technology, you can easily provide yourself with fresh sprouts every day. There is evidence that daily consumption of one spoon of fresh sprouts provides the body with a complete set of microelements for the whole day.

Barley is one of the most common grain crops. If you want to grow it yourself, be sure to read our article. You will learn everything about plant varieties and growing conditions.

A detailed description of the technology of sowing, caring for and harvesting will help you cope with the cultivation of grain crops, and you are guaranteed to get a rich grain harvest at home.

How to grow barley

Among grain crops, barley is considered the earliest ripening, so you need to know exactly how to grow it at home to get a good harvest.

When cultivating this crop, you need to take into account some features: requirements for soil, heat, humidity and lighting.

Growing conditions

Proper sowing plays a key role in obtaining a good harvest. The main condition for high seed germination is early sowing. Thanks to moderate temperatures and sufficient humidity, the crop germinates evenly and quickly gains green mass.

Due to the structure of the root system, it is demanding on soil fertility. The area for sowing must be fertilized and cleared of weeds in advance. Potatoes, corn, winter crops and leguminous crops are considered the best crop predecessors.

Growing technology

Sowing begins in the first week of spring field work. If planting is done later, the sprouts may be damaged by diseases and pests, and the yield will be reduced. Despite the fact that narrow-row and row methods are used for sowing, preference should be given to the first.

Note: With the narrow-row sowing method, the distance between the rows is only 7.5 cm. Thanks to this, the seeds germinate more closely and almost simultaneously, and the high plant density prevents the development of weeds.

Using the narrow-row method, it is necessary to strictly adhere to sowing standards, since planting too densely will negatively affect the quality and quantity of the harvest. Depending on the region, the following standards are used:

• Far East and Non-Black Earth Zone - 5-6 million per hectare;
• Central strip and Chernozem zone - up to 5.5 million grains per 1 hectare;
• Ural and Volga region - 3.5-4 million seeds per hectare.

The sowing depth also plays an equally important role. If the seeds are close to the soil surface, they will begin to germinate unevenly, and if the grains are placed at a greater depth, some of the sprouts will die without ever breaking through to the surface.

The average sowing depth depends on soil and climatic conditions. For arid regions it is 6-8 cm, for sandy soils - 5-6 cm, and for heavy clay soil - no more than 4 cm.

The growing technology with all stages is shown in detail in the video.

Types of barley

For human consumption and preparation of feed raw materials, only cultivated varieties are used. They come in several types (Figure 1):

• A two-row plant produces only one spikelet, and the lateral shoots do not produce a harvest;
• Multirow – a plant with multiple ears. It is characterized by high yield and resistance to drought;
• The intermediate one produces from one to three ears. This species is considered rare for our country, as it is found only in some regions of Asia and Africa.

Figure 1. Main types of crops

In addition, a classification by type has been adopted depending on nutritional value. Grain of the 1st grade is used for the production of cereals, and the second - for the preparation of malt and animal feed. Additionally, it is divided into winter and spring (differing in sowing time, germination and yield).

Where is barley grown in Russia?

It is difficult to clearly determine where barley is grown in Russia, since this grain crop is considered one of the most widespread in the world.

Note: In the world it ranks fourth in terms of area under crops, second only to wheat, rice and corn. In Russia, it is the crops of this plant that occupy a leading position due to the undemanding nature of the crop.

The crop is grown everywhere in Russia. The only exceptions are the northern regions (the northern border of the crops passes through the latitude of the Kola Peninsula and Magadan). In general, the undemanding nature of the crop and the varieties specially bred by breeders make it one of the best for cultivation in the Russian climate.

Barley varieties

Due to the wide variety, beginning farmers often have the question of which plant variety to choose. In this case, you need to be guided not only by soil and climatic conditions, but also by the level of yield and the characteristics of certain varieties.

Below are the characteristic features of the best varieties of barley for growing in the Russian climate.

Barley variety in memory of Chepelev

The Chepelev memory variety was created by breeders by crossing several varieties. The main feature of the variety is that it was created specifically for cultivation in the climate of Siberia and the Urals (Figure 2).

Figure 2. Chepelev memory variety

In addition, the crop has good acclimatization to different growing conditions and has stable yields regardless of soil, temperature and lighting conditions. The variety also effectively resists drought, and although they are considered mid-season, the shoots are highly resistant to diseases and pests.

Description of barley variety Bogdan

This variety is one of the subspecies of grain crops. This grain is used primarily for the production of animal feed.

A characteristic feature of the variety is that it can not only be grown in the field by sowing, but also found in the wild. It is most often found in arid regions. The crop is valuable due to its unpretentiousness, and high yields and grain quality make it possible to produce nutritious and fortified animal feed based on it.

Maned barley planting and care

It is rather a decorative crop that is actively used in landscape design. The plant has soft stems that end in lush tassels (Figure 3).

Note: During the flowering period, it is better to pick off the tassels to prevent self-seeding.

Planting and caring for the crop is very simple. Since it is unpretentious, it is enough to sow it just once in the garden. Further care only involves removing the tassels during flowering, but even if the crop spreads throughout the garden, it will be easy to remove. The root system is shallow, so the plant is very easily pulled out by its roots.

Figure 3. Maned barley: photo

The crops do not need to be fed, but in the spring, after the first shoots appear, it is advisable to remove weeds and organize regular watering in dry weather.

Soil preparation and fertilization

The soil for sowing is prepared in the fall, immediately after harvesting the predecessor. The soil is dug up and measures are taken to retain snow cover. This helps saturate the soil with moisture before spring sowing.

Read also: How to grow wheat at home

In the spring, immediately before adding seeds to the soil, additional shallow loosening is carried out, which allows the soil to be saturated with moisture and air.

Figure 4. Fertilizing crops at home

Timely application of fertilizers plays an important role in obtaining good yields (Figure 4). Since the crop is demanding on soil fertility, fertilizers are applied in the fall and spring (repeatedly).

Note: After the emergence of seedlings, it makes no sense to fertilize the plants, since they will not be able to fully absorb the nutrients.

To strengthen the roots and form large ears, phosphorus and potassium fertilizers are applied during autumn plowing and directly during sowing. It is important that the plant responds better to mineral fertilizers than to organic fertilizers.

Requirements for the site for sowing

Despite the fact that the crop is grown in all climatic zones, it is demanding on the level of soil fertility. If the soil is acidic, young shoots may stop growing or even die, and with high humidity, the crop is affected by rot and fungal diseases.

Lighting

For normal fruiting, plants require good lighting. If the area is poorly lit, the plants will develop slowly and the period for the formation of ears will be delayed.

This condition is relevant not only for mid-season, but also for early varieties, so the areas for sowing should be well lit throughout the daylight hours.

Barley: heat requirements

The culture grows well in any climate zone, regardless of temperature. Thanks to early sowing, young shoots are resistant to frost and produce high yields.

In addition, it is one of the earliest grain crops, and the timing of sowing and emergence allows the shoots to grow stronger before the first weeds and pests appear.

Humidity

The crop tolerates drought well, and excess moisture can cause root rot and provoke fungal diseases. Plants require the most liquid at the stage of eruption and at the beginning of the formation of ears.

A severe lack of moisture, as well as its excess, at the initial stage of plant development leads to the formation of barren shoots or causes the death of plants.

Caring for barley crops

Caring for the crops includes only a few activities, since this grain crop is considered unpretentious:

1. In arid regions and areas with light soils Immediately after sowing, rolling is carried out, but if a crust appears on the surface of the soil, it is necessary to carry out surface transverse harrowing.
2. At later stages of cultivation, already in the grain ripening phase, they add fertilizer, which helps increase the amount of protein in the product.
3. During culture growth they use herbicides to control weeds and special preparations to prevent lodging of crops.

It is also necessary to regularly inspect the field and spray if pests or their larvae are detected.

From the video you will learn how to grow crops hydroponically at home.

Storing unripe barley grains

The main purpose of storing grains is to preserve their nutritional value and ability to germinate. Small volumes of crops can be stored on the floor in barns or sheds. The main condition is that the room must be dry and clean, and the interior space must be well ventilated (Figure 5).

Figure 5. Methods for storing grain

Varietal seeds intended for sowing are stored in bags made of thick fabric. In such containers, seeds consume less oxygen and retain their ability to germinate.

Read also: Methods of combating diseases and pests of barley

When storing grain, humidity and temperature play a particularly important role. The moisture level should not exceed 12%, otherwise the raw materials will begin to rot and become moldy. The temperature should not exceed 10 degrees. When this indicator increases, microorganisms begin to develop in the storage facility that can destroy the entire crop.

One of the most effective green manures is barley. It is planted both before winter and in spring; the grains of this crop sprout quickly and well-rooted seedlings are not afraid of frost. In addition, these are winter crops that, once sown in the fall, can be used in the spring. Barley is undemanding to growing conditions, but it is strongly influenced by the nutritional value of the soil.

This culture perfectly structures the soil, destroys many types of weeds and quickly forms green mass in the spring. In addition, barley has a special property - it can withstand drought very well compared to other grains. For this reason, it is advisable to grow barley as green manure in arid regions. He develops well when planted in early spring, during winter sowing, it can withstand without shelter (without snow) a temperature drop of up to 5 degrees below zero. Seed consumption per 100 m2 is 1.8-2 kilograms. You can mow the green mass of barley 1-1.5 months after sowing.

Roots and vegetative mass of barley buried in the soil inhibits the growth and development of weeds. The greens of this crop contain the same amount of minerals as animal waste. In the soil, barley decomposes quickly and immediately supplies the plants with basic nutrients. Using the greenery of this crop on the site many beneficial microorganisms develop. In addition, it reduces acidity, increases water permeability and moisture capacity of the soil. The beneficial influence of this green manure crop continues for 4 years.

Conditions for growing barley

Temperature. Seeds can be sown in early spring after the soil has warmed up to 1-2 degrees Celsius; viable seedlings are formed at 4-5 degrees Celsius. But at these temperatures, the appearance of seedlings is prolonged; the most suitable growth temperature is 15-20 degrees. Barley sown before winter does not tolerate winters with little snow, severe frosts, stagnant waters and sudden spring temperature changes.

Seedlings not covered with snow can withstand short-term frosts up to 8 degrees. At later stages of growth, resistance to low temperatures decreases. Adult barley is damaged by frosts of 1-2 degrees; if grain has formed, it is unsuitable for making beer.

Humidity. Barley can withstand drought better than other spring crops. But moderate temperatures and normal humidity contribute to the formation of many shoots. This crop requires the most moisture during booting and heading. In dry conditions it produces more grain, but due to a weak root system there is less green mass.

Landing location The most important condition for obtaining a large amount of barley is the choice of predecessors suitable for this crop. When growing winter barley, rapeseed, early potatoes, and peas performed well. For spring crops, crops that leave a lot of nitrogen in the soil are best suited. Fertilizers of organic origin are applied to the soil only when its fertility is low; most often, barley is sown after row crops that require fertilizing with fresh manure. Mineral fertilizers are beneficial for both spring and winter barley, potassium and phosphorus fertilizers are applied during autumn plowing of the soil, and nitrogen fertilizers are applied during pre-sowing cultivation.

Subspecies of barley Varieties of barley are multi-row, two-row and intermediate.

In a multi-row variety of the crop, grains are formed in all spikelets. There are two groups of this subspecies:

1. With six-row regular grains;

2. With the wrong ones.

Spikelets of the first type are hexagonal, dense and hard, while the second type resembles a quadrangle in appearance and are located slightly irregularly.

Two-row barley began to be called so for the reason that one of the three spikelets is female, and a grain is formed from it. “Male” spikelets are only scales in appearance. Growing barley of this type is practiced over large areas; the appearance of the ear can be seen in the photo.

The intermediate subspecies of the crop grows 1-3 spikelets, and the final number of grains depends on this.

Multi-row barley is most often grown.

Sowing barley

Winter barley is usually grown in areas with a mild climate. Its main advantage is the short period from sowing to harvesting, it lasts 2-4 months. For this reason, after it it is possible to grow crops with a short growing season. Or this area will be able to “rest” for more time, which will allow it to be better prepared for the next season. The timing of seed sowing is calculated taking into account the variety and climatic conditions of the region. For him, not only the sowing location is important, but also the weather conditions of the planting area. Most often, the planting date for this crop is the second ten days of September.

Barley will grow well after crops such as legumes, sunflowers and forage grasses. After growing the previous plant, the area must be harrowed to a depth of 7-10 cm in order to process the remaining weeds and roots of the previous “owner”.

The seed material is pre-sorted. Seeds intended for sowing are treated with substances that destroy pathogenic microorganisms. Sowing is done using seeders, after which it is necessary to roll the soil. In late autumn, if a little snow has fallen, rodent extermination and snow retention operations are carried out. After the snow melts in the spring, the area is fertilized and sprayed with compounds designed to exterminate weeds.

Spring barley– a cereal plant that can grow very quickly. It is classified as a crop that requires very early sowing in the spring. If the start of work is delayed by 2-3 days, you can lose a large amount of the harvest. The soil for it is prepared in the same way as before sowing winter barley. Seeds are sown in narrow rows or in rows. Only for this crop the free space between the rows is reduced. In order for the seedlings to appear smoothly, they must be sown in moist soil; after sowing, the area must be rolled to the same depth. If you do not perform this operation, then some plants will appear earlier, the pecking of others will be delayed, they can sit in the ground even until the first rain.

Before sowing, the seed material is treated with compounds against diseases and pests and the seeds are sorted.

Spring barley is sown very early - this can happen even in February, so weeds do not pose a great danger to it - they simply do not have time to break through and grow. But when sowing at a later date, it is necessary to carry out work to control weeds. During the development of barley, it is advisable to feed the crops with mineral fertilizers.

Barley is an agricultural plant that satisfies not only food and feed needs, but also technical purposes.

Barley is grown for grain, green manure and as feed for livestock.

Barley grain, a nutritious product, is a cereal that is processed into cereals, flour, and even a coffee drink. Barley grain is actively used in brewing, but barley flour is rarely used for the production of bakery products due to the low level of gluten, which has a detrimental effect on the quality of bread.

• Description of the plant
• Caring for barley plantings

Description of the plant

Barley is a crop that is widely cultivated for grain production. Barley grain is the basis of nutrition for the livestock and poultry industries.

Barley includes more than 35 species, wild and cultivated forms.

The culture has been known since ancient times; its age is about seven thousand years. The two-row cultural form of barley was the first to be cultivated; the plant found wide distribution in Mesopotamia and ancient Egypt, and from these countries migrated to Europe.

Two-row barley has two forms: spring and winter. Botanical characteristics are represented by a thin erect stem, about half a meter high, golden or brown ears, linear, flat in shape, with awns diverging in different directions. The awns are represented by three-horned lobed appendages – the furcated spike.

But there are also ears without awns. The three ears located on the protrusion of the stem are different: the middle one is single-flowered, bisexual, fertile. The grain is filmy, golden in color, and is actively involved in agriculture in Europe and Asia.

Six-row barley, whose homeland is considered to be Asia, is represented by an annual spring crop. The spikelets are light yellow, brown, rarely black, differ in density, shape and size, spinous or without.

The stem ledges are crowned with fertile single-flowered spikes, hexagonal or tetrahedral. The grain is filmy, classic yellow in color. The culture shows excellent resistance to weather anomalies: drought and low temperatures.

These qualities of barley have won recognition throughout the world.

The productivity of barley is high, the crop requires little heat, is drought-resistant and not afraid of cold, and grows on any soil, including acidic soil.

The plant is early ripening, ripening in 70-90 days after sowing. After the formation of the panicle and during the ripening of the grain, it is demanding of sunlight and heat.

During grain ripening, barley can withstand temperatures up to 45 °C. This hardy feature distinguishes the plant from other grains, however, during the filling of ears, the plant requires an additional source of moisture and nutrition.

The most suitable soil for cultivating barley is neutral loams and deep-plowed chernozems. In general, barley is a crop that calmly endures all the hardships associated with weedy, poorly enriched or acidic soil.

Selective work to improve the barley crop continues; new varieties of barley, bred by domestic and foreign breeders, have introduced completely new characteristics to the crop.

A low threshold for lodging, resistance to fungal and putrefactive infections, increased productivity, and the development of new, dwarf varieties were made possible by selecting and crossing the best varieties of barley, which have proven themselves more than once.

The resulting rain-fed barley varieties are several times more productive than wheat, and the amount of grain harvested does not stop at 3.5 tons per hectare, but is constantly increasing.

Highly productive barley varieties

The variety of varieties and forms of barley makes it possible to choose the type that will bear fruit well in your region.

Azov variety

One of the most common varieties in Russia, it shows amazing vitality, is not capricious, and produces yields even on unenriched soils. Ripens in 3 months, resistant to lodging, fungal infection, and cold-resistant. Cultivated in the southern regions of Russia and in the middle zone. It is used as food raw material, and also goes to feed livestock. About 65 centners of grain can be obtained from 1 hectare. arable land. The weight of 1000 grains reaches 60 grams.

Variety Viscount

Hybrid variety, erect plant. Ripens within three months after sowing. The weight of 1000 grains ranges from 50 to 80 grams. The yield of feed grain is high. Viscount is used in brewing. Barley grains of this variety are distinguished by a high protein content of about 12%. Shows resistance to fungal diseases and rot, temperature changes. The average yield is about 65 centners per hectare. Sowing dates begin in early spring, as soon as the snow melts. Grain consumption per hectare is approximately 4-6 million seeds; in arid regions, the crop density is increased.

Barley variety Helios

High germination rate, unpretentiousness to soil. In conditions of high humidity it produces excellent grain yields. Botanical characteristics are similar to the Vakula variety. Ripens in 3 months, produces high-quality grain. With a seeding rate of 3.5 million grains per 1 hectare, about 88 centners can be harvested.

Barley variety Mamluk

The variety is early ripening, productive, with high germination. It is resistant to many forms of fungus and short-term drought.

It is included in the list of highly productive and valuable varieties of the country.

Grown for fodder and processed into cereals. Compliance with agrotechnical measures when sowing the Mamluk variety eliminates the development of rust and fusarium, but its tendency to lodging negatively affects the harvesting and yield of grain, so you should not delay harvesting barley. It achieved popularity thanks to the high yields obtained in the Stavropol and Krasnodar territories. The yield per hectare reached 72 centners, when 4.3 million seeds were sown.

Variety Duncan

The Canadian barley variety has become widespread due to its high yields and low seed costs. The seedlings grow together, the ears fully ripen in 2.5 months and produce up to 84 centners of high-quality grain per hectare.

The sowing rate for the Duncan variety is 2 million grains per hectare. Under no circumstances should you thicken the crops too much; this will have a detrimental effect on the development of the ear. Duncan is unpretentious, cold-resistant, and has good resistance to putrefactive infections.

Barley variety Vakula

Good yields and high adaptability to climate change. The variety is highly productive, the grain yield reaches 85 centners per hectare. Grain germination reaches 95%, protein content is 8%, sowing rate is 2-4 million per hectare. One thing worth considering is that too thick crops will not produce grain of high quality and caliber.

Growing barley: for grain or green manure

Barley is good because it gets along with most agricultural crops; in many subsidiary farms it is grown with chickpeas, lentils, peas, rapeseed and wheat. When cultivating, industrialists resort to methods of intensive farming of barley.

Growing barley in the same place for more than three years in a row is not recommended. Agricultural technology implies obligatory adherence to crop rotation; grains, green manure, and potatoes will become quite tolerable predecessors to barley.

Legumes can be considered as a predecessor only when barley is grown for feed, but for brewing, the crop obtained after legumes will not be suitable, since the characteristics of the grains will decrease due to abundant tillering.

At a temperature of +1 degree, crops begin to actively germinate.

Barley reaches its peak growth at a temperature of +21. A young plant can tolerate short-term frosts of -7 degrees. Barley becomes susceptible to climatic changes during the period of flowering and ear formation. The most resistant varieties are plants from the northern regions.

The soil for sowing is prepared in advance, first deep plowing is carried out, then cultivation is carried out to get rid of weeds, then organic fertilizers are applied and the soil is harrowed.

Before harrowing, phosphorus-potassium fertilizers, about 45 kg, are applied to enrich the poor soil. per hectare of arable land.

The time for sowing barley is the first half of spring, as soon as tractors can enter the field. Sowing on a personal plot is done manually. On an industrial scale, it is mechanized, with grain seeders, with a row spacing of 15 cm.

The method has disadvantages; at 100% germination, the crops thicken. The solution is to increase the distance between grains to 1.2 cm, with a seeding rate of 4.5 million grains.

For sowing, only large, seed material with high germination is used. Before planting, the seeds are treated with fungicides and treated with effective growth stimulants.

The timing of planting winter barley varies depending on the region of cultivation and is carried out from September to October.

The standard seeding rate is considered to be about 165-215 kg. per hectare This is approximately 3.5-4 million grains. Varieties prone to tillering and lodging are sown in smaller volumes.

Caring for barley plantings

Barley is an unpretentious and hardy crop, but, like all agricultural crops, it requires adherence to agricultural technology.

If the arable land after sowing is covered with a carpet of weeds or has a crust that makes it difficult for young plants to break through, it is recommended to carry out harrowing.

If the situation is different and weeds are already attacking the seedlings, harrowing is carried out on the seedlings; it is not recommended to carry out the procedure with low crop density. The garden plot with barley is processed manually. Herbicides aimed at killing weeds are rarely used, as they have a detrimental effect on the germination and growth of crops.

But fertilizing is welcome, and on poor soils you can’t do without it. Fertilizing is carried out by spraying fertilizers. At the beginning of the growing season, nitrogen fertilizers are applied, and during the formation of the ear, phosphorus-potassium fertilizers are applied.

Barley does not need regular watering if cultivated in a temperate region; in dry areas, irrigation is established to increase yield. For example, irrigation techniques increase germination, and in the process of ear formation, increase yield by almost 47%. Agronomists still recommend watering cereal crops twice during the growing season.

The situation is different with barley grown for brewing; these crops are watered only once, during the period of active growth, since late watering for beer varieties can cause the growth of false stems and delay the process of formation of high-quality grain.

Barley for grain and green mass, harvesting and storage

Small homestead plantings of barley are harvested by hand; the harvest begins in dry, hot weather, in August, when the grain reaches full ripeness. The harvested reapers are subsequently threshed.

Industrialists harvest barley using direct and two-phase combining. At the time of harvesting, barley grain should not exceed the moisture level of 20%. Direct combine harvesting involves one-time harvesting and threshing.

Two-phase combining is used in fields with uneven grain ripening; the ears are first cut and placed in the headers, and then collected and threshed.

Barley grown for green mass is harvested by mowing in two stages. The first stage of mowing is carried out before the barley blooms, approximately 55 days after sowing, about 50% of the crops are harvested, the second stage of mowing occurs during flowering. After mowing, the green mass is sent to feed livestock.

After threshing, the barley is delivered to elevators for further processing for long-term storage. Wet grain is placed in grain dryers, then poured into storage bins, granaries or sent for export.

The conditions imposed on granaries are high, because if grain storage is not organized correctly, losses can amount to up to 35%. The grain masses are thoroughly cleaned and cooled before being sent for storage. Barley can be stored for a long time both in bulk indoors and in bins.