Barley

Barley is a palatable cereal grain primarily used in livestock diets to supply energy. It provides slightly more crude protein and fiber than corn. Although it contains less energy than corn, it can be used in a similar fashion. However, it should be milled before use in livestock diets. In addition, barley has a higher relative feed value to corn in ruminant diets than in swine and poultry because of its fiber content.

In the United States, barley grows in nearly half the states, in both dry environments and those that need commercial irrigation. Barley is a short-season, early maturing crop. Barley’s primary uses include animal feed, seed and malt production. In the U.S., a small amount of barley is used for food products, including bread and cookies as well as soups and pilafs. Malting barley is an ingredient for whiskey and beer.

Because barley is a whole-grain food, consumption provides several health benefits. It is high is soluble fiber and can reduce blood cholesterol and blood glucose levels. Barley is also low in fat.

Malting barley is usually lower protein which shows more uniform germination, needs shorter steeping, and has less protein in the extract that can make beer cloudy. Two-row barley is traditionally used in English ale style beers. Six-row barley is common in some American lager style beers, especially when adjuncts such as corn and rice are used.

Grades and grade requirements for Six-rowed Malting barley

and Six-rowed Blue Malting barley.

Grade

Minimum limits of--

Maximum limits of--

Test

weight

per

bushel

(pounds)

Suitable

malting

types

(percent)

Sound

barley

(percent)

Damaged

kernels 1/

(percent)

Foreign

material

(percent)

Other

Grains

(percent)

Skinned

and

broken

kernels

(percent)

Thin

barley

(percent)

U.S. No. 1

U.S. No. 2

U.S. No. 3

U.S. No. 4

47.0

45.0

43.0

95.0

97.0

94.0

90.0

87.0

2.0

3.0

4.0

5.0

0.5

1.0

2.0

3.0

2.0

3.0

5.0

4.0

6.0

8.0

10.0

7.0

10.0

15.0

1/ Injured-by-frost kernels and injured-by-mold kernels are not considered damaged kernels or considered against

sound barley.

Grades and grade requirements for Two-rowed Malting barley.

Grade

Minimum limits of--

Maximum limits of--

Test

weight

per

bushel

(pounds)

Suitable

malting

types

(percent)

Sound

barley

(percent)

Wild

oats

(percent)

Foreign

material

(percent)

Other

Grains

(percent)

Skinned

and

broken

kernels

(percent)

Thin

barley

(percent)

U.S. No. 1

U.S. No. 2

U.S. No. 3

U.S. No. 4

50.0

48.0

97.0

95.0

98.0

96.0

93.0

1.0

2.0

3.0

0.5

1.0

2.0

3.0

2.0

3.0

5.0

7.0

10.0

5.0

7.0

10.0

1/ Injured-by-frost kernels and injured-by-mold kernels are not considered damaged kernels or considered against

sound barley.

Barley

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