Chill

Chill is a medium-maturing barley variety for brewing with a vegetation period of 68 to 82 days. It ripens approximately simultaneously with the Nur and Raushan varieties, slightly earlier than Ataman and slightly later than Elf. Chill is recommended for cultivation in the Northwestern and Central regions, where it yields an average of 27.6 centners per hectare. The variety is characterized by resistance to lodging, which helps maintain grain quality under adverse weather conditions.

Chill grain has a high thousand-grain weight — from 38 to 53 grams — as well as high uniformity and size, reaching 96%. The grain density (test weight) is 637 g/l, indicating high grain quality. The grain protein content reaches 12%, and starch content — 61%, making this variety particularly suitable for brewing. The malt extractiveness is 79%, with malt protein content at 11.9% and wort viscosity at 1.05 mPa·s. The saccharification time is 15 minutes, ensuring efficient sugar production for fermentation.

Chill has good resistance to lodging and moderate drought tolerance, which is at standard or slightly below standard levels. In field conditions, it is lightly affected by powdery mildew, but may be severely affected by root rot and helminthosporium. These characteristics should be considered when selecting agronomic measures to ensure maximum productivity and grain quality.