why high nitrogen barley is not preferred for brewing
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The malting characteristics of high and low nitrogen barleys were compared. Results confirmed that low nitrogen facilitates malting rate and extract development. Modification rate was not related to β-glucan content. In general, these low nitrogen barleys and high nitrogen barleys had similar levels of α-amylase but high nitrogen barleys tend to have higher levels of β-amylase. Since barleys of similar nitrogens had different levels of α-amylase and β-amylase, nitrogen may not be a reliable indicator of the potential of the grain to develop amylolytic enzymes.
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