Malted Sorghum has some distinct advantages over un-malted Sorghum. There is a significant reduction or elimination in the “Twang” many experience with Sorghum Syrup. Malting activates the natural enzymes and begins the conversion of starch into the sugars necessary for brewing.
Advantages of brewing with Sorghum Malt.
Sorghum Malt is reported to have a higher PPG value than millet. The larger grain size Of Sorghum also means it is easier to run through a standard grain mill and promises less difficulty when mashing with a standard false bottom.
Due to the low enzymatic content of gluten free malts a rising step mash with exogenous enzymes is recommended as detailed in the book Gluten-Free Brewing: Techniques, Processes, and Ingredients for Crafting Flavorful Beer by Robert Keifer from Brewers Publications.
Malted Sorghum has a gentle fruity flavor making it a perfect base malt for IPAs Sours and yes even Lagers. Malting significantly reduces or eliminates in the “Twang” many experience with Sorghum Syrup beers, and activates the natural enzymes and begins the conversion of starch into the sugars necessary for brewing.
The larger grain size of Sorghum makes it is easier to run through a standard grain mill and promises less difficulty when mashing with a standard false bottom. Recommended as 50-70% of the grist.
Due to the low enzymatic content of gluten free malts a rising step mash with exogenous enzymes is recommended as detailed in the book Gluten-Free Brewing: Techniques, Processes, and Ingredients for Crafting Flavorful Beer by Robert Keifer from Brewers Publications.
Additional information
Weight
5 lbs
Dimensions
12 × 12 × 3 in
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