Tropical Ale Brewing Using Sorghum Malt

Abstract

The brewing qualities of sorghum derived (pale and light) ale drinks produced with hops were compared. The alcohol content (3.15 – 4.50 %), titratable acidity (0.190-0.220), extract gravity (0.997%), apparent attenuation (80%) and original gravity of (1037-1046) were essentially similar to those of Best Bitter (BB - commercial ale). Light and pale ales were produced by controlled fermentation for 5 days.

The ales were found to be acceptable by sensory evaluation and Institute of Brewing (IOB} standards.

KEY WORDS: Ales, Mashing, Sorghum malt, Wort, Yeast

Nigerian Food Journal Vol.22 2004: 154-159