Changes in Sorghum Malt During Storage
Okokon U. EtokAkpan 1,2
1 Department of Brewing Science & Technology, P M B 1017, Uyo, Akwa Ibom State.
2 Corresponding author. E-mail: oetokakpan@yahoo.com
J. Inst. Brew. 110(3), 189-192, 2004 | VIEW ARTICLE
ABSTRACT
The diastatic power of the freshly kilned sorghum malt at 68.1°WK had a 29% drop after six months of storage. Freshly
kilned sorghum malt displayed high wort turbidity (4.9 EBC)
which dropped to 0.95 EBC and 1 EBC after 2 and 6 months of
storage respectively. The colour of the malt worts faded slightly
over the trial period from 7.6 EBC in freshly kilned malt to 6.8
EBC after six months. Extract remained fairly steady throughout
the study period most likely due to the use of external amylolytic
enzymes during mashing. The protein in extract /protein in grain
fluctuated between 46.6% in the freshly kilned malt to 43.2% at
the end of six months. The apparent extract after final attenuation
(AEFA) indicates more fermentability beginning from two
months after storage. Free ?-amino nitrogen (FAN) dropped
from 238 mg/L to 194 mg/L after six months of storage. Mash
filtration with a micro-mash filter remained prolonged (86-93
min) throughout the six months of storage.
Key words:
AEFA, DP, FAN, sorghum malt, wort separation,
wort turbidity.
Publication no. G-2004-0810-206 ©2004 The Institute & Guild of Brewing