Abstract
Both white and yellow varieties of Nigerian sorghum have good brewing properties although the white are better. ‘Thermamyl’, the industrial enzyme used by the breweries in Nigeria in mashing unmalted sorghum, influences the brewing properties of both varieties, and yields of extract are increased when a combination of malt and Thermamyl is used. The mashing of sorghum with added enzymes is therefore recommended to improve both malt and beer quality.
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References
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Agu, R.C., Okenchi, M.U., Aneke, G. et al. Short communication: Brewing properties of Nigerian white and yellow malted sorghum varieties mashed with external enzymes. World J Microbiol Biotechnol 11, 591–592 (1995). https://doi.org/10.1007/BF00286379
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DOI: https://doi.org/10.1007/BF00286379