DEAS 327:2022  
ICS 67.200  
 
© EAS 2022                                                                                                      Second Editio n 2002  
 
 
 
 
 
 
 
 
 
DRAFT EAST AFRICAN STANDARD  
 
 
 
 
 
 
 
 
Barley for brewing — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST AFRICAN COMMUNITY  
 DEAS  327:2022  
© EAC 2002 — All rights reserved  ii  
 
Foreword  
 
Development of the East African Standards has been necessitated by the need for harmonizing 
requirements governing quality of products and services in East Africa. It is envisaged that through 
harmonized standardization, trade barriers which are encountere d when goods and services are 
exchanged within the Community will be removed.  
 
In order to achieve this objective, the Partner States in the Communit y through their National Bureau  
of Standards, have established an East African Standards Committee.  
The Committee is composed of representatives of the National Standards Bodies in Partner States, 
together with the representatives from the private sectors and consumer organizations. Draft East 
African Standards are circulated to stakeholders through the National Standards Bodies in the Partner 
States. The comments received are discussed and incorporated before finalization of standards, in 
accordance with the procedures of the Community.  
East African Standards are subject to review, to keep pace with tec hnological advances. Users of the 
East African Standards are therefore expected to ensure that they always have the latest versions of 
the standards they are implementing.  
 
© East African Community 2022 — All rights reserved* 
East African Community  
P O B ox 1096  
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Tanzania  
Tel: 255 27 2504253/8  
Fax: 255 -27-2504481/2504255  
E-Mail: eac@eachq.org  
Web: www.each.org  
  
                                                
* 2022 EAC — All rights of exploitation in any form and by any means reserved worldwide for EAC Partner States’ NSBs. 
 DEAS  327:2022  
© EAC 2002 — All rights reserved  iii Introduction  
 
Barley is an important crop in East Africa associated with production of beer. Acceptability of this 
product is determined by its overall malting performance, brewing performance and the beer quality.  
This standard has been prepared to provide guidance in evaluating good quality barley for brewing.  
 
In preparation of this standard co nsiderable assistance was obtained from Indian Standard IS 
6394:1993 - Malting Barley Specification (First Revision) published by the Indian Standard Institution 
and ISO/DIS 10520.2 - Native Starches — Determination of starch content - Ewers polarimetric 
method - published by International Organization of Standards.  
 DEAS  327:2022  
© EAS 2022 — All rights reserved  1  
Barley for brewing — Specification  
 
 
1.0 Scope  
 
This draft East African Standard specifies the requirements sampling and test methods for barley of 
the varieties grown from ( Hordeum vulgare L.)  intended for brewing.   
 
 
2.0 Normative references   
 
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
 
CODEX STAN 193, General stand ard for contaminants and toxins in food and feed  
 
EAS 38, Labelling of pre -packaged foods — Requirements  
 
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
 
EAS 900, Cereals and pulses — Sampling  
 
EAS 901, Cereals and pulses — Test methods  
 
ISO 10520 , Native starch — Determination of starch content — Ewers polarimetric method  
 
ISO 520 , Cereals and pulses — Determination of the mass of 1 000 grains  
 
3.0 Terms and definitions   
 
For the purpose of this standard, the following terms and definitions shall apply.  
 
3.1 sound barley  
kernel of barley remaining after removal of foreign matter (see 3.2) and damaged kernel (see 3.4).  
 
3.2 foreign matter  
all organic and inorganic material  
inorganic  matter: include stones, glass, pieces of soil and other mineral matter  
 
organic matter: any animal or plant matter (seed coats, straws, weeds) other than rice, damaged rice, 
other kernels, inorganic extraneous matter and harmful/toxic seeds”  
 
3.3 foreign kernels  
Food kernels other than the kernel under consideration.  
 
3.4 damaged kernels  
kernels or pieces of kernels that are sprouted or internally damaged as a result of heat moisture, 
weather or microbes.  
 
3.5 broken kernels  
pieces of barley that are less  than three -quarters of a whole kernel and with the germ end broken off  
 
3.7 mealy barley  
kernels which when cut transversely show a white endosperm having an opaque and mealy 
appearance.  
 
3.8 fine appearance  
characteristic appearance of kernel not stain ed and withered.  
DRAFT EAST AFRICAN STANDARD  DEAS  327:2022  
© EAS 2022 — All rights reserved  2  
3.9 steely barley  
kernels which when cut transversely show a vitreous endosperm.  
 
3.10 shrivelled kernel kernel  
kernel  which is poorly filled, light and thin whose build - up of reserves has been halted due to 
physiological or pathological factors  
 
3.11 immature kernel  
kernel which is unripe and/or badly developed and is distinctly green in colour  
 
4 Requirements  
 
4.1 General Requirements  
Barley for brewing purposes shall be;  
a) free from live pests  
b) free from moulds and  
c) free from rodent contamination  
d) when cut transversely, the kernels shall be mealy and not steely  
e) barley shall be free from foreign smells su ch as garlicy.  
f) it shall not be ergoty, smutty, or bleached.  
g) clean, sound, fine appearance, uniform in size, colour and shape of characteristic variety of barley  
h) practically  free from germinated/sprouted kernels  
 
4.2 Specific Requirement  
Barley ke rnel shall comply with the limits given in Table 1 when tested in accordance with the test 
methods specified therein.  
 
Table 1 - Specific requirements for b arley kernel  for b rewing  
 
S/N Characteristics  Requirements  Test method 
(EAS901)  
 Grade 1  Grade 2  Grade 3   
i.  Moisture, % m/m  max  
 13.5 Clause 5  
ii.  Size, %, min, below 2.8 mm 
sieve  [70] 80  65 60  
 
 
 
 
 
 
Clause 4  Size, %, max, less 2.2 mm 
sieve  2 [-] 3 5 
iii.  Foreign matter, % m/m max  
 1 2 3 
iv.  foreign  kernel, % m/m max  
 0.5 1 1.5 
v.  Broken kernels % m/m max  4 
vi.  Damaged kernels,  % m/m 
max  
 1 2.5 4 
vii.  Immature and shrivelled 
kernels,  
 % m/m max  1 1.5 2 DEAS  327:2022  
© EAS 2022 — All rights reserved  3   
viii.  1000 kernel mass, in g min  65 
 ISO 520  
ix.  Specific gravity % m/m max  
. 1.3 
 Annex A  
x.  Protein on dry basis % m/m 
max,  9 11 12.5 EAS901  
xi.  Extract yield on dry basis, % 
m/m min.  70 67.5 65 Annex C  
xii.  Starch content, % m/m min.  50 
 ISO 10520  
xiii.  Germination capacity, % by 
number  
min. 95 90 - Annex B  
xiv.  Germination energy, % by 
number  
min 94 89  Annex B  
 
5.0 Contaminants  
 
5.1 Pesticide Residues  
Barley kernel shall comply with pesticide residue limits established by the Codex Alimentarius 
Commission for this commodity  
 
5.2 Heavy metal  
Barley kernel shall comply with those limits for heavy metals contaminants  specified in CODEX STAN 
193 established by the Codex Alimentarius Commission.  
 
5.3 Mycotoxins  
Barley kernel shall comply with maximum limits for mycotoxins specified in Table 2 when tested in 
accordance with the test methods specified therein.  
 
Table 2 — Mycotoxin limits for barley kernel  for brewing  
S/N Mycotoxin  Maximum limit  Test method  
EAS 901  
i. Total aflatoxins (AFB1+AFB2+AFG1 +AFG2)), 
µg/kg  10 Clause 9 or 10  
ii. Aflatoxin B1, µg/kg  5 
 
 
6.0 Hygiene  
 
Barley kernel shall be produced, prepared and handled in accordance with EAS 39  
 
7.0 Weights and measures  
 
Barley kernel shall be package in accordance with the weights and measures regulations of the 
destination country.  
 
8 Packaging  
8.1  
 
Barley kernel shall be packed in food grade packaging materials which will safeguard the hygienic,  
nutritional, and organoleptic qualities of the products.  
 
8.2  
Each package shall be securely closed and sealed.  
 
 DEAS  327:2022  
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9.0 Labelling of retail containers  
 
In addition to the requirements in EAS 38, each package shall be legibly and indelibly labelled with 
the following:  
a) product name as “Barley kernel”;  
b) grade;  
c) name, address and physical location of the producer/ packer/importer;  
d) batch number;   
f) net weight, in metric units;  
h) storage instruction as “Store in a cool dry place away from any contaminants’’;  
i) crop year;  
j) packing date;  
k) Instructions  on disposal of used package;  
l) country  of origin; and  
m) declaration on whether the b arley kernel was genetically modified or not  
 
9.1 Labelling of non -retail containers  
Information in 9.1 shall be given either on the container or in  accompanying documents, except that 
the name  of the product, lot identification, and the name and address of the process or or packer as 
well as storage instructions, shall appear on the container.  
 
However, lot identification, and the name and address of the processor or packer may be replaced by 
an identification mark provided that such a mark is clearly iden tifiable with the accompanying 
documents.  
 
10.0 Sampling   
Sampling shall be done in accordance with EAS 900  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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ANNEX A  
 
DETERMINATION OF SPECIFIC GRAVITY  
 
A-1 APPARATUS  
50 ml measuring cylinder with ground stopper  
 
A.2 REAGENT  
Toluene  
 
A.3 PROCEDURE  
Fill the cylinder with toluene at about 20°C and weigh Then empty the cylinder. Add about 20g of 
kernel and toluene up to three quarters level. Close the cylinder with the stopper and slowly turn to 
and from. Fill the cylinder completely with tol uene and put the stopper in such a way that no air bubble 
remains; wipe the cylinder dry and weigh. Finally pour the contents of the cylinder into a large fluted 
filter preferably of Kiesel guhr containing paper. The filtered toluene can be re -used several  times.  
A-4 CALCULATION  
Specific gravity = M2 (0.8825 - 0.009 t) (M~ + MZ) + Ms  
where M2 = mass in g of cylinder with stopper and toluene. M~ = mass in g of barley introduced  
M3 = mass in g of cylinder containing barley and toluene and t = temperature of t oluene in °C.  
When the toluene stock is kept as close as possible to 20°C and a quantity of 20g is 
weighed too, use the following formula  
Specific gravity = 17.4  
(m~ + Mz) _ Ms  
where M~ = mass in g of barley introduced  
   M2 = mass in g of cylinder with stopper and toluene; and M3 = mass in g of cylinder containing 
barley and toluene.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DEAS  327:2022  
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ANNEX B  
DETERMINATION OF GERMINATION CAPACITY AND GERMINATION ENERGY  
 
B1 - APPARATUS  
 
B1.1 Soil and Sand Bo xes - Paraffined cardboard box es of suitable sizes (preferably 
115x115x40mmor215x215x45mm)  
B1.2 - Sprinkling Devices - A suitable sprinkling device for moistening the substrata.  
B1.3 Thermometers  
B1.4 terminator - Any kind of germinator in which it s possible to maintain the necessary conditions of 
temperature and moisture.  
 
B.2 GERMINATION SUBSTRATA  
B.2.1 Sand  
B.2.2 Germination paper  
B.3 PROCEDURE  
 
B.3.1 Take 100 kernels of malting barley and place them in moistened germination paper or sand and 
keep  in the germinator maintained at temperature between 15 to 20°C. The first count of germinating 
shall be made after 3 days and final count after 6 days. Note the percent kernels germinated at the 
time of each count.  
 
B.3.1.1 Carry out the tests in either d uplicate or triplicate.  
 
B.3.2  The percentage of barley kernels germinating on first count represent the germinative energy.  
 
B.3.3 The percentage of barley kernels germinating at the final count represents  the germination 
capacity of the sample under test.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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ANNEX C  
DETERMINATION OF YIELD OF EXTRACT.  
 
C.1 APPARATUS  
C.1,1 Grinding mills - Miag - Seck type. For fine grinding use cone type, 300 rev/mn  and for coarse 
grinding roll type 150 rev/mn  
C.1.2 Mash Beakers and counter weights. - Made of eithe r pure nickel Stainless Steel  or brass and of 
such dimensions as to assure tight connection between beakers and  
grinding mill. If counter weights are use d for mash beakers, their tare should be checked frequently.  
 
C.1.3 Mashing apparatus - The beakers, stirrers and solders used should be of the same metal. Each 
stirrer should be provided with a blade which during operation has clearance of about 2 mm from  
bottom and 5 mm from wall of the mash beaker. The blade is approximately 8 mm wide and each side 
has 45 pitch, arranged as in a propeller, to force mash upward. Speed of the mash stirrer shall be so 
to 100 rev/min, each stirrer of each beaker shall have t he same speed. Stir water in the bath 
thoroughly by mechanical means to assure uniformity of temperature and have level of water above 
maximum mash level.  
 
C.1.4 Filter Paper - Whatman No.1 or equivalent.  
 
C.1.5 Funnels - Short -stem glass funnels having ap proximately a diameter of 20 cm. The stem shall 
extend 3 to 5 cm into the receiving flask.  
 
C.1.6 Flasks - Erlernmeyers of 500 ml capacity  
 
C.1.7 Pyknometers  
 
C.1.8 Water Bath - automatically controlled  
 
C-2 DETERMINATION  
 
C-2.1 Grinding - Weigh approximat ely 55g of sample at room temperature into a Cared mash beaker 
and grind through mill set for standardized fineness of grind. Collect finely ground barley in same 
mash beaker. Mix and without delay place mash beaker with contents on balance and adjust mass  of 
the barley to 50.00 ± 0.05g by removing excess.  
 
C-2.2 Mashing Procedure,  
Mash in ground barley with 200 ml water at 46°C and mix well with glass rod to prevent formation of 
lumps. Carefully rinse glass rod and wall of beaker with small quantity of water. Promptly place mash 
beaker in mashing apparatus containing water previously heated to 46°C and set the stirrer in motion. 
Place thermometer in the mash beaker. Keep temperature at 45°C exactly for 30 minutes from the 
time the beaker was placed in th e mashing apparatus. Raise mash temperature at the rate of  
 
'` 1°C per minute till it reaches 70 to 71°C and mash for 60 minutes at 70°C. Care should be taken 
that temperature deviations during mashing procedure do not exceed 0.5°C.  
 
C.2.3. Cooling and Filtration  
After 60 minutes, cool mash promptly (within 10 to 15 minutes) to the prevailing room temperature. 
Stop stirring. Remove thermometer after adhering mash particles are rinsed into the beaker with 
water. Remove the beaker with it stirrer from the mashing apparatus. Rinse mash particles adhering 
to the stirrer into beaker with water. Dry outside of the beaker taking care to remove the moisture 
adhering to the rim. Without delay adjust the mass of contents of mash beaker to 450.00 ± 0.5 g by 
adding w ater. 
 
Stir mash thoroughly with glass rod, once when removing the beaker from balance pan and again 
immediately before pouring mash into filter (stiring shall be not less than 5 minutes and not more than 
15 minutes part) while stiring cooled mash, take ca re to prevent splashing or spilling. Mix drops DEAS  327:2022  
© EAS 2022 — All rights reserved  8 adhering to beaker wall into mash by rotary stiring with glass rod.  
Pour entire contents of beaker into funnel provided with specified filter paper. Cover funnel with 
approximately 20 cm diameter watch -glass d uring entire filtration. In case of slow running works, stop 
filtration after 2 hours. In case of coarse ground malt mash collect exactly 200 ± 2 ml wort. When 
filtration is complete mix wont in receiving flask thoroughly by rotary motion. Speed of filtrat ion is 
normal if filtration is complete within one hour after returning the filtrate to filter bed; slow if filtration 
takes longer.  
 
C.2.4 Specific gravity.  
Rinse empty pyknometer twice with about 10 ml wort. Fill with wont, place in water bath maintained  at 
20°C. Weigh filled pyknometer within 3 hours of completed filtration. Difference between this mass 
and that of empty pyknometer represents wort capacity of pyknometer at 20°C. Calculate specific 
gravity of wont to 5 decimal places rounding off to 0.000 05 to 0.00010 by dividing mass of wort by 
mass of water.  
C.3 CALCULATION  
C.3.1 Determine extract yield of wort by reference to specific gravity values given in table 1.  
C.3.2 Calculate yield of extract of barley (on dry basis) as given below  
a) Extract as - is basis P(800 + M)/(100 -P) 
 
where  
P = g extract in 100 g wort (as calculated from table 2).  
M = percentage moisture in the barley  
 
b) Extract (on dry basis) _ (E x 100)!(100 -M) 
where E = Extract as is basis and  M = percent moisture in barley.  
 
 
 
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 DEAS  327:2022  
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