Tropical Ale Brewing Using Sorghum Malt

  • AE Asagbra Fermentation Department, Division Of Biotechnology, Federal Institute Of Industrial Research Oshodi, P. M. B. 21023 Ikeja, Lagos, Nigeria
  • SA Odunfa Fermentation Department, Division Of Biotechnology, Federal Institute Of Industrial Research Oshodi, P. M. B. 21023 Ikeja, Lagos, Nigeria
Keywords: Ales, Mashing, Sorghum malt, Wort, Yeast

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

Published
2005-05-09
Section
Articles

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eISSN: 0189-7241