The Oregon State University Malt Lab was developed to produce research pilot malts with optimal quality, and in sufficient quantity for meaningful testing and brewing. This lab will support research that is focused on meeting the needs of craft brewers, especially considering increased interest in the flavor contributions of various barley varieties and growing conditions. It will also support research on new barley varieties, heritage barley varieties and alternative grains and cereals such as quinoa, sorghum, rice, etc.
The Brewers Association grant funded the purchase and staff training for the lab’s “mini-Malter”. The equipment is capable of producing malt in batches from 100 to 300 lbs in size. This scale will allow the production of malts that more closely match commercially available malt products, while supplying enough malt to brew beer that is representative of commercial examples. Such beers can then be brewed at the OSU pilot brewery or in commercial pilot brew-houses, and analyzed from a flavor and process performance standpoint. The design plan for the “mini-malter” has also been made publicly available to facilitate the development of similar projects throughout the industry.
The malt lab is also equipped to provide the following analyses:
- Grain sampling and grading – kernel sizing, test weight, grader, pearler, etc.
- Protein and moisture
- Malt extract
- Diastatic power
- Sprout damage
- Alpha amylase
- Wort color
- Free Amino Nitrogen
- Wort viscosity
- Wort β-glucan
- Malt moisture
Visit Oregon State University’s Barley World page for more information.