Description
Red Sorghum Malt
SRM 2-3
PPG 33
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.
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