What percentage of protein is typically found in barley grain?

Barley grain typically contains about 7-12% protein, making this range the most accurate representation of its protein content. This protein level is significant for brewing, as the proteins in barley contribute to the formation of foam, mouthfeel, and overall flavor profile of the beer. In addition to these functional properties, the protein content also impacts the enzymatic activity during mashing, which is essential for converting starches into fermentable sugars.

Higher protein levels, such as those found in options indicating 15-20% or more, are generally associated with other grain types or specific barley varieties not typically used for brewing purposes. Lower protein content, such as in the range of 2-3%, is not representative of standard barley utilized in brewing, as those values are too low for the nutritional and functional requirements in the brewing process. Thus, the 7-12% range is not only correct but also crucial for brewers in achieving desired beer characteristics.