Consumer demand for imported and craft beer is increasing. Almost all the malt used by craft beer companies is imported. This study sought to develop a malting technology to expand the use of domestic barley, the main raw material for beer, and to examine its influence on the quality of domestic malt. The Hopum cultivar of beer barley was purchased and used at the Jeollanam-do Seed Management Center. A pilot-scale malting facility built by the National Institute of Crop Science was used. One sack (40 kg) of barley was sieved through screening sieves, and the barley was classified according to size (3.1, 2.8, 2.5, 2.2, and 2.2 mm), with the size-related composition being 18.1, 48.9, 23.3, 6.4, and 1.0%, respectively. The malt yields were 89.0, 87.6, 86.6, 82.2, and 76.1%, respectively. The coleoptiles elongation decreased as the barley size decreased. The protein content of malt tended to be high at small particle sizes of 2.2 mm. The soluble solid content of wort prepared from malt revealed good values of 17.4-17.5oBx, except for 15.3oBx for particles <2.2 mm in size. According to barley size in the malting process, these findings should be valuable quality indicators of malt.

Abstract
서 론
재료 및 방법
결과 및 고찰
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References

• 박지영(농촌진흥청 국립식량과학원 중부작물부) | Jiyoung Park (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 박혜영(농촌진흥청 국립식량과학원 중부작물부) | HyeYoung Park (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 김홍식(농촌진흥청 국립식량과학원 중부작물부) | Hong-Sik Kim (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 정현정(전남대학교 생활과학대학) | Hyun-Jung Chung (Division of Food and Nutrition, Chonnam National University)
• 오세관(농촌진흥청 국립식량과학원) | Sea-Kwan Oh (National Institute of Crop Science, Rural Development Administration) Corresponding author