Printable pdf of 2019 Variety Release - MT124112 (Buzz) available here

Jamie Sherman, Assistant Professor

Department of Plant Sciences & Plant Pathology

Montana State University

Bozmen, MT 59715-3140

jsherman@montana.edu

Phone: 406-994-5055 Fax: 406-994-1848

Memorandum

From: Liz Elmore and Jamie Sherman, Spring Barley

Date: January 7, 2019

Re: Release of Buzz (MT124112) spring malt barley

 

Pedigree: MT124112 = (ND7293/Bearpaw, Hockett)*4//(LK644, Lewis/Karl)

Recomendation: Public, protected

Name: Buzz

The variety is named after Buzz Mattelin, barley grower and supporter from eastern Montana.

Selection history:

MT124112 is a spring, 2-row, hulled barley developed for malt barley production in Montana. MT124112 has a lax head type, rough awns, white aleurone and long rachilla hairs. MT124112 is an F4 derived selection from backcrossing GPC6H into Hockett (ND7293/Bearpaw) four times. The original donor for GPC6H was Karl through an RIL from a Karl by Lewis cross (line number LK644). MT124112 was advanced by single seed descent from the F1 thru F4 generations. It was increased from a F4 plant to produce seed for preliminary yield testing in 2011. MT124112 was tested for agronomic and malt traits beginning in 2012. MT124112 was confirmed to carry the low protein allele for GPC6H via marker assisted selection (See et al., 2002).

Agronomic Performance and Characteristics:

Across all environments, MT124112 has substantially lower protein than the top performing malt varieties grown in Montana (Fig. 1). When MT124112 is compared to commonly grown lines, plump percentage and test weights are higher; heading dates are earlier while maturity dates are later; plant heights are shorter and less prone to lodging under irrigation (Tables 1A & B). Earlier heading dates and later maturity date increases time of grain fill by about five days (data not shown). The average yields of all lines reported are essentially equal when grown under the conservative nitrogen applications of malt barley production. However, MT124112 features a gene that consistently maintains malt-appropriate levels of grain protein under high fertilizer, thus displaying a substantially higher yield potential (Figure 2).

 Dryland Agronomic Traits

  Variety Variety Mean MT124112 Mean Percent of Variety P-value* No. Locations

 

Yield

bu/ac

Growler 82.5 80.3  97% 0.0459  18 
Harrington 75.1 75.3 100%  0.8059  14 
Hockett 79.3  79.9  101%  0.3029  23 
Metcalfe 75.8  79.9  105%  0.0000  23 
Odyssey 83.9  81.0  97%  0.0065  14 
Synergy 81.9  80.3  98%  0.0185  18 


Protein

AM less than 12%

Adj less than 13%

Growler 13.0   11.4 88% 0.0000 18
Harrington  13.3  11.6 87%  0.0000 14 
Hockett 12.4  11.3  91%  0.0000  23 
Metcalfe 13.2  11.3  86%  0.0000  23 
Odyssey 12.5  11.2  89%  0.0000  14 
Synergy 12.5  11.4  92%  0.0000  18 

 

Plump  

AM & Adj > 90%

Growler 83.6 90.8  109%  0.0000 18
Harrington  81.5 88.8  109%  0.0000  14 
Hockett  88.1  91.0  103%  0.0000  23
Metcalfe 83.3 91.0 109% 0.0000 23
Odyssey 83.3 89.3 107% 0.0000 14
Synergy 86.3 90.8 105% 0.0000 18

 

Test Weight

lb/bu

     
Growler 50.8 53.0 104% 0.0000 18
Harrington 51.9 52.7 102% 0.0000 14
Hockett 53.1 52.9 100% 0.0108 23
Metcalfe 52.5 52.9 101% 0.0000 23
Odyssey 50.8 52.9 104% 0.0000 14
Synergy 52.0 53.0 102% 0.0000 18

 

 Heading

julian

     
Growler 176.4 173.2  98% 0.0000  12
Harrington  174.0  171.0  98%  0.0000  14 
Hockett 173.6  171.9  99%  0.0000  18 
Metcalfe  173.5  171.9  99%  0.0000  18 
Odyssey 183.2  175.0  96%  0.0000 
Synergy  175.5  173.2  99%  0.0000  12 

 

Maturity

julian

Growler 210.4 212.7 101% 0.0004 4
Harrington 209.8 211.7 101% 0.0000 4
Hockett 210.7 213.2 101% 0.0000 5
Metcalfe 209.8 213.2 102% 0.0000 5
Odyssey 220.5 218.3 99% 0.0025 2
Synergy 210.5 212.7 101% 0.0000 4

 

Height

cm

Growler 67.5 69.0 102% 0.0000 18
Harrington 68.3 68.8 101% 0.0595 14
Hockett 70.0 69.2 99% 0.0002 23
Metcalfe 71.7 69.2 97% 0.0000 23
Odyssey 61.7 68.6 111% 0.0000 14
Synergy 70.5 69.0 98% 0.0000 18

Table 1A. 2015-18 Dryland agronomic measurements of the top performing varieties in Montana. As location years do not match for each comparison, MT124112 appears against each measured variety trait. AMBA criteria for malting varieties: AM = All-Malt Brewing (barley only) Adj. = Adjunct Brewing ¹ Based on Fisher's LSD at the 0.05 probability level

Irrigated Agronomic Traits

                                Variety Variety Mean MT124112 Mean Percent of Variety P-Value* No. Locations

 

Yield

bu/ac

Growler 114.56 109.01 95% 0.0021 10
Harrington 101.41 102.59 101% 0.3080 11
Hockett 106.44 104.29 98% 0.0083 14
Metcalfe 105.68 104.29 99% 0.0710 14
Odyssey 116.66 109.72 94% 0.0000 7
Synergy 111.91 109.01 97% 0.0179 10

 

Protein

AM ≤ 12%

Adj ≤ 13%

Growler 11.27 11.08 98% 0.0074 10
Harrington 11.7 10.82 92% 0.0000 11
Hockett 11.87 11.11 94% 0.0000 14
Metcalfe 11.87 11.11 94% 0.0000 14
Odyssey 11.03 11.43 104% 0.0000 7
Synergy 11.77 11.08 94% 0.0000 10

 

Plump

AM & Adj > 90%

Growler 94.55 96.12 102% 0.0000 10
Harrington 92.11 95.88 104% 0.0000 10
Hockett 93.93 96.09 102% 0.0000 13
Metcalfe 93.1 96.09 103% 0.0000 13
Odyssey 96.1 96.13 100% 0.8021 7
Synergy 94.91 96.12 101% 0.0025 10

 

Test Weight

lb/bu

Growler 51.5 52.55 102% 0.0000 10
Harrington 52.77 52.49 99% 0.0037 10
Hockett 52.95 52.17 99% 0.0000 13
Metcalfe 52.71 52.17 99% 0.0000 13
Odyssey 51.17 52.34 102% 0.0000 7
Synergy 51.87 52.55 101% 0.0000 10

 

Heading

julian

Growler 180.76 175.19 97% 0.0000 7
Harrington 176.2 171.47 97% 0.0000 10
Hockett 175.88 173.21 98% 0.0000 11
Metcalfe 176.58 173.21 98% 0.0000 11
Odyssey 188.47 179.53 95% 0.0000 5
Synergy 179.14 175.19 98% 0.0000 7

 

Maturity

julian

Growler 216 216.83 100% 0.2532 7
Harrington 213.56 214.11 100% 0.0574 10
Hockett 213 214.11 101% 0.0113 11
Metcalfe 212.67 214.11 101% 0.0000 11
Odyssey 226.33 225 99% n/a 5
Synergy 215.17 216.83 101% 0.0013 7

 

Height

cm

Growler 76.78 77.06 100% 0.5181 10
Harrington 80.19 78.32 98% 0.0001 11
Hockett 80.27 78.51 98% 0.0000 14
Metcalfe 81.88 78.51 96% 0.0000 14
Odyssey 68.59 76.68 112% 0.0000 7
Synergy 82.22 77.06 94% 0.0000 10

 

Lodging

%

Growler 28.89 18.89 65% 0.0004 4
Harrington 74.17 22.5 30% 0.0000 2
Hockett 52.78 18.89 36% 0.0000 4
Metcalfe 31.11 18.89 61% 0.0000 4
Odyssey 24.17 22.5 93% 0.2645 3
Synergy 31.67 18.89 60% 0.0000 4

Table 1B. 2015-18 Irrigated agronomic measurements of the top performing varieties in Montana. As location years do not match for each comparison, MT124112 appears against each measured variety trait. AMBA criteria for malting varieties: AM = All-Malt Brewing (barley only) Adj. = Adjunct Brewing ¹ Based on Fisher's LSD at the 0.05 probability level

 

Data from all 2015-2018 Montana trials shows the consistency of MT124112’s low protein levels across a broad range of conditions (38 location years).

Figure 1. Data from all 2015-2018 Montana trials shows the consistency of MT124112’s low protein levels across a broad range of conditions (38 location years).

 

Data from a 6 location/year fertilizer management experiment with variable rates of nitrogen. The protein level of MT124112 increases more slowly with concurrent yield increases along the X axis. Note that the grain protein level for MT124112 grown at the highest yield potential was still acceptable, as were other malt quality parameters (not shown).

Figure 2. Data from a 6 location/year fertilizer management experiment with variable rates of nitrogen. The protein level of MT124112 increases more slowly with concurrent yield increases along the X axis. Note that the grain protein level for MT124112 grown at the highest yield potential was still acceptable, as were other malt quality parameters (not shown).

 

Malt quality characteristics:

The malt quality of MT124112 is suitable for both all-malt brewing (using only barley) as well as adjunct brewing. Generally, malting traits are either statistically equal or superior in performance according to the criteria determined by the American Malting Barley Association (AMBA). These traits stay within the acceptable ranges when grown under dryland or irrigated conditions.

Tables 2A & B show the malting traits compared with the other top performing malt varieties. MT124112 has higher malt extract and lower Beta glucan levels in dryland environments, and performs equally under irrigation. Diastatic power is consistently lower, making this line less enzymatically active than most commercially available lines, and thus ideal for all-malt brewing. Alpha amylase, free amino nitrogen, as well as various protein measurements (total malt, soluble, and soluble/total) are all statistically equal to other malting varieties.

When comparing MT124112’s malt quality performance under rainfed or irrigated conditions, it appears that MT124112 performs better under rainfed, particularly in malt extract and beta glucan (Tables 2A & B). However, this difference is primarily due to the lab malting the line. The MSU malt quality lab follows a malt recipe more similar to that used by maltsters; while USDA-ARS has a different steeping regime. Steep regime highly impacts malt quality performance (Turner et al., submitted to ASBC). It happens that most of the dryland data was provided by MSU; while irrigated data was provided by USDA-ARS. Importantly, direct comparisons made here are under the same malting conditions.

MT124112’s improved quality is in part due to faster hydration of the endosperm during malting. The Chapon Test, which steeps seeds for 48 hours, boils seed for 1 minute, and observes seed after splitting longitudinally, reveals the difficulty in hydrating Hockett’s endosperm (Fig 3). Non-hydrated endosperm is white and chalky, while hydrated endosperm is gray and more translucent. In Figure 3, seeds from each line were grouped by visual scoring for their percent of hydrated endosperm. MT124112 has higher endosperm hydration than Hockett or Metcalfe after 48 hour steep under MSU malting conditions. Maltsters who use Hockett have requested a faster hydrating line, because slow hydration requires the addition of hormones for germination to proceed at an acceptable rate, costing time and money.

 

Percent hydration after 48 hours steep for the released line (MT124112) Buzz, Metcalfe, and Hockett. MT124112 has the best hydration.Figure 3: Percent hydration after 48 hours steep

 

Dryland Malt Quality Traits

                                Variety Variety Mean MT124112 Mean Percent of Variety P-Value* No. Locations

 

Malt Extract

>81% for

AM & Adj

Growler 78.6 82.2 105% 0.0263 3
Harrington 79.0 82.2 104% 0.0199 3
Hockett 80.1 82.2 103% 0.0049 3
Metcalfe 80.4 82.2 102% 0.0129 3
Odyssey 79.1 82.5 104% 0.0560 2
Synergy 80.7 82.2 102% 0.0533 3

 

Beta Glucan

<100 ppm for 

AM & Adj

Growler 120.2 85.5 71% 0.4388 3
Harrington 256.3 85.5 33% 0.0155 3
Hockett 216.0 85.5 40% 0.0638 3
Metcalfe 52.8 85.5 162% 0.2961 3
Odyssey 123.4 66.0 54% 0.3858 2
Synergy 32.0 85.5 267% 0.0961 3

Alpha

Amylase

AM 40-70 DU

Adj >50 DU

Growler 106.8 119.0 111% 0.2036 3
Harrington 84.8 119.0 140% 0.0905 3
Hockett 89.0 119.0 134% 0.0585 3
Metcalfe 105.3 119.0 113% 0.2435 3
Odyssey 54.5 127.3 234% 0.0723 2
Synergy 97.6 119.0 122% 0.0798 3

Diastatic

Power

°ASBC

AM 110-150°

Adj >120°

Growler 195.3 133.0 68% 0.0123 3
Harrington 163.7 133.0 81% 0.0091 3
Hockett 168.0 133.0 79% 0.0115 3
Metcalfe 171.0 133.0 78% 0.0156 3
Odyssey 124.3 129.7 104% 0.3837 2
Synergy 145.8 133.0 91% 0.2135 3

Free Amino

Nitogen

AM 140-190

Adj > 210

Growler 206.3 212.7 103% 0.5760 3
Harrington 193.8 212.7 110% 0.2041 3
Hockett 166.2 212.7 128% 0.0841 3
Metcalfe 219.5 212.7 97% 0.6259 3
Odyssey 124.1 210.6 170% 0.0736 2
Synergy 196.5 212.7 108% 0.3370 3

Total Malt

Protein

AM ≤ 11.8%

Adj ≤ 12.8%

Growler 14.7 12.0 82% 0.0684 3
Harrington 14.2 12.0 85% 0.0089 3
Hockett 13.2 12.0 91% 0.0377 3
Metcalfe 13.9 12.0 87% 0.0116 3
Odyssey 13.7 11.8 86% 0.2338 2
Synergy 12.9 12.0 93% 0.0291 3

Soluble 

Protein

AM ≤ 5.3%

Adj 4.8-5.6% 

Growler 4.6 4.7 101% 0.7418 3
Harrington 4.4 4.7 106% 0.0572 3
Hockett 4.2 4.7 112% 0.0131 3
Metcalfe 4.8 4.7 98% 0.0000 3
Odyssey 3.7 4.6 126% 0.0997 2
Synergy 4.6 4.7 102% 0.1835 3

 

S/T Protein

AM 38-45%

Adj 40-47%

Growler 32.6 40.3 124% 0.0204 3
Harrington 32.1 40.3 126% 0.0065 3
Hockett 32.7 40.3 123% 0.0021 3
Metcalfe 35.8 40.3 113% 0.0175 3
Odyssey 27.7 41.0 148% 0.0430 2
Synergy 37.6 40.3 107% 0.0104 3

Table 2A. 2015-18 Dryland malt quality measurements of the top performing varieties in Montana. As location years do not match for each comparison, MT124112 appears against each measured variety trait. AMBA criteria for malting varieties: AM = All-Malt Brewing (barley only) Adj. = Adjunct Brewing ¹ Based on Fisher's LSD at the 0.05 probability level

Irrigated Malt Quality Traits

                                Variety Variety Mean MT124112 Mean Percent of Variety P-Value* No. Locations

 

Malt Extract

>81% for

AM & Adj

Growler 81.3 81.3 100% 0.9493 3
Harrington 80.9 81.5 101% 0.5273 5
Hockett 81.2 81.5 100% 0.6493 5
Metcalfe 81.6 81.5 100% 0.7931 5
Odyssey 81.0 80.4 99% 0.5844 2
Synergy 81.6 81.3 100% 0.7178 3

 

Beta Glucan

<100 ppm for

AM & Adj

Growler 133.1 183.3 138% 0.2530 3
Harrington 260.9 162.2 62% 0.1999 5
Hockett 218.5 162.2 74% 0.4502 5
Metcalfe 100.4 162.2 162% 0.1365 5
Odyssey 108.2 215.2 199% 0.4065 2
Synergy 115.0 183.3 159% 0.0282 3

Alpha

Amylase

AM 40-70 DU

Adj >50 DU

Growler 95.8 115.4 120% 0.1266 3
Harrington 81.2 112.5 139% 0.0123 5
Hockett 93.7 112.5 120% 0.1892 5
Metcalfe 103.0 112.5 109% 0.3391 5
Odyssey 57.7 106.2 184% 0.1643 2
Synergy 103.7 115.4 111% 0.3891 3

Diastatic

Power

°ASBC

AM 110-150°

Adj > 120°

Growler 150.8 129.9 86% 0.2295 3
Harrington 144.6 135.5 94% 0.4940 5
Hockett 163.9 135.5 83% 0.0042 5
Metcalfe 152.9 135.5 89% 0.3192 5
Odyssey 130.0 135.7 104% 0.4123 2
Synergy 154.7 129.9 84% 0.2060 3

Free Amino

Nitrogen

AM 140-190

Adj >210

Growler 215.9 230.6 107% 0.2947 3
Harrington 201.1 240.0 119% 0.0054 5
Hockett 228.4 240.0 105% 0.5439 5
Metcalfe 250.4 240.0 96% 0.6463 5
Odyssey 145.8 233.5 160% 0.0380 2
Synergy 217.2 230.6 106% 0.1570 3

Total Malt

Protein

AM ≤11.8%

Adj ≤12.8% 

Growler 12.8 12.3 96% 0.2167 3
Harrington 12.0 12.2 102% 0.7668 5
Hockett 12.8 12.2 95% 0.0744 5
Metcalfe 12.2 12.2 100% 0.9652 5
Odyssey 12.8 13.0 102% 0.2952 2
Synergy 12.6 12.3 98% 0.7280 3

Soluble

Protein

AM <5.3%

Adj 4.8-5.6%

Growler 4.8 5.0 104% 0.0117 6
Harrington 4.9 5.3 108% 0.0001 8
Hockett 5.1 5.3 103% 0.0570 8
Metcalfe 5.1 5.3 102% 0.0896 8
Odyssey 4.1 5.0 122% 0.0000 5
Synergy 5.1 5.0 99% 0.3144 6

 

S/T Protein

AM 38-45%

Adj 40-47%

Growler 39.6 42.9 108% 0.2090 3
Harrington 42.0 45.4 108% 0.1194 5
Hockett 41.9 45.4 108% 0.0444 5
Metcalfe 44.1 45.4 103% 0.4564 5
Odyssey 34.3 40.6 118% 0.0604 2
Synergy 42.5 42.9 101% 0.6761 3

Table 2B. 2015-18 Irrigated malt quality measurements of the top performing varieties in Montana. As location years do not match for each comparison, MT124112 appears against each measured variety trait. AMBA criteria for malting varieties: AM = All-Malt Brewing (barley only) Adj. = Adjunct Brewing ¹ Based on Fisher's LSD at the 0.05 probability level

 

Disease resistance:

Since 2015, trials have not had consistent disease pressure for disease scoring, although occasional observations of rust and leaf spots occur in Sidney under irrigation. We have ongoing trials in Sidney and North Dakota evaluating fusarium infections with subsequent DON (deoxynivalenol) testing by North Dakota State University. Not surprisingly, MT124112 responds to head blight similarly to Hockett.

Screening for Fusarium head blight resistance in ND

  Langdon 2015 Fargo 2016 Langdon 2016
ID %Severity DON ppm %Severity DON ppm %Severity DON ppm
Craft 16.5 20.5 27.7 35.4 30.0 83.7
Haxby 23.3 12.4 30.0 11.6 36.7 74.3
Hays 30.0 19.0 30.0 8.1 60.0 69.9
Hockett 10.0 14.9 30.0 9.7 50.0 59.3
MT124112 30.0 15.4 36.7 29.5 53.3 43.7

Table 3. Rates of DON accumulation over three years of testing. Analysis fails to show statistically significant differences over time. For brewing, the tolerance is <1ppm DON.

Purification/seed stocks

We purified MT124112 in 2017 by planting 100 F9-derived F10 headrows at Bozeman Post farm. We evaluated for phenotypic uniformity before bulking all headrows. The 2018 breeder strips appeared uniform and were regularly rogued by barley breeding employees and Foundation staff.

Summary:

MT124112 is well-suited for production across all malt barley growing regions of Montana.

Agronomic Strengths

• Low grain protein in dry land and with higher nitrogen applications

• Can be grown at higher yield potential without damaging quality

• Shorter plant height and low percentage of lodging under irrigation

• Longer grain fill period • Higher test weights and percentage of plump seed

Quality Strengths

• High Malt Extract

• Low DP value

• Low Beta glucan

• Faster hydration

• More stable quality across variable growing conditions

 

MSU Barley Breeding Program:

Jamie Sherman, PI

MSU Breeding Staff - Liz Elmore, Ron Ramsfield, Joe Jensen, Jessica Williams, Andrew Burkhart, Traci Hoogland, Megan Getz, Dylan Mangel, Jay Kalous, Ali Brunke, John Corbett, Nathan Sickler, and Kristal Kiel and the early breeding work done on this line by Tom Blake.

MSU Malt Quality Laboratory - Hannah Turner, Sarah Olivio, Kia Simshaw

Data Provided By:

MAES Research Centers Current and Former Staff/Faculty:

SARC - Ken Kephart, Kent McVay, Qasim Khan, Valerie Smith

NARC - Darin Boss, Peggy Lamb WTARC - Gadi Reddy, John Miller

CARC - Patrick Carr, Jed Eberly, David Wichman

EARC - Chengci Chen, Frankie Crutcher, Calla Kowatch NWARC - Jessica Torrion, Bob Stougaard, Brooke Bohannon WARC- Zach Miller, Kyrstan Hubbel, Marty Knox

MSU Cereal Quality Lab - Deanna Nash, Harvey TeSlaa

USDA-ARS Malt Quality Lab, Madison WI; Jason Walling and Chris Martens

North Dakota State University - Robert Brueggeman, Patrick Gross, Rich Horsley and Paul Schwarz

Support and Assistance:

Irene Decker, Jim Berg, Doug Holen, Karen Maroney, Jack Martin, Jennifer Lachowiec, David Baumbauer, Perry Miller, Jeff Holmes, Mary Burrows, Monica Brelsford, Heather Unverzagt, Phil Bruckner, Kevin McPhee, Derek Lewis, Luther Talbert, Hwa Young Heo, Jason Cook, Andreas Fischer, Deanna Crow, Autumn Weis, John Sherwood, Mike Giroux, Andy Hogg, Jeff Johnston, and Craig Cook

Critical Financial Support:

Montana Wheat and Barley Committee

American Malting Barley Association

Brewers Association

USDA

MSU Fertilizer Advisory Committee

New Belgium Brewing

American Society of Brewing Chemists

US Wheat and Barley Scab Initiative