Abstract
Three basic samples of beers were produced: A, B and C. The grit of A and B contained as unmalted adjuncts 15% (plus 10% of saccharose) and 25% of sorghum grains or maize grits, respectively. The reference beer C was produced with barley malt only. The study of the effects of the unmalted adjuncts on the brewing and the quality of beer revealed that: (a) the use of 15 to 20% of maize or 25% of sorghum increased the content of iso-compounds in wort; (b) the combination of maize grit and saccharose improved the colour of the wort and beer; (c) the addition of 25% sorghum extended saccharification time, slowed down both wort and beer filtration and also produced wort of a darker colour and beer with a slightly bitter aftertaste.
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Ugboaja, F.C., Bednarski, W. & Babuchowski, A. The technology and properties of beer produced from unmalted sorghum or maize grains. World Journal of Microbiology and Biotechnology 7, 225–230 (1991). https://doi.org/10.1007/BF00328994
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DOI: https://doi.org/10.1007/BF00328994