Thorough analysis
Laboratory Services
The Malting Company of Ireland operates a state-of-the-art on-site laboratory that is essential for ensuring the consistent production of the highest quality malt. Our team of scientific experts rigorously adheres to the most stringent quality control processes and standards. This commitment to excellence is fundamental to our operations and supports our reputation within the industry.
Barley Quality Control
Upon receiving barley from our partners, Dairygold and Tirlán, we analyse the grain for moisture content. We determine the total protein content using the Dumas Combustion Method. Additionally, we assess the germinative energy by using 4ml and 8ml of water, as well as conducting a sieving test to evaluate kernel size. Once the barley meets our strict quality requirements, it is permitted to proceed to production.
Malting
We ensure ongoing communication between the production team and our laboratory scientists during every phase of our malting process. This constant feedback fosters collaboration, aligning the entire team in the production process and resulting in a high-quality malt product that leverages the expertise and experience of all team members.
Malt Quality Control
Once malting is complete on-site, we analyse the malt produced (Casts) to ensure our finished product meets our high-quality standards. MCI participate in the international ring testing scheme to ensure the accuracy and validity of our testing.
Barley Quality Control
Upon receiving barley from our partners, Dairygold and Tirlán, we analyse the grain for moisture content. We determine the total protein content using the Dumas Combustion Method. Additionally, we assess the germinative energy by using 4ml and 8ml of water, as well as conducting a sieving test to evaluate kernel size. Once the barley meets our strict quality requirements, it is permitted to proceed to production.
Malting
We ensure ongoing communication between the production team and our laboratory scientists during every phase of our malting process. This constant feedback fosters collaboration, aligning the entire team in the production process and resulting in a high-quality malt product that leverages the expertise and experience of all team members.
Malt Quality Control
Once malting is complete on-site, we analyse the malt produced (Casts) to ensure our finished product meets our high-quality standards.
Scientific Methodologies employed
Institute of Brewing (IOB)
In an IOB round, we mill the malt using either a 0.2 mm or 0.7 mm grind, depending on customer requirements. The milled malt is then placed in the mash bath, where it is maintained at a constant temperature of 65 degrees Celsius for one hour. After this process, we filter the mixture to obtain the wort. The wort is then analysed for specific gravity, colour, pH, Total Soluble Protein (TSP), and Predicted Spirit Yield (PSY).
European Brewing Convention (EBC)
In an EBC round, we begin by milling the malt using a 0.2 mm grind. The milled malt then enters a congress mash set at 45 degrees Celsius for 30 minutes. After that, the temperature is gradually increased to 70 degrees Celsius at a rate of 1 degree per minute. Once the mash reaches 70 degrees Celsius, it is held for 1 hour. After the mash process, we filter the mixture and analyse the wort for specific gravity, colour, pH, total soluble nitrogen (TSN), saccharification rate, viscosity, boiled wort colour, and free amino nitrogen (FAN).
Customer Support
Our laboratory team takes pride in providing the personal touch. We offer our customers a range of malt analyses, and we work closely with them to help them interpret malt analysis results. This collaboration enables our clients to create the finest whiskies and beers at distilleries and breweries worldwide.
Accreditation
Industry Membership
