The effect of various steeping conditions (time, temperature and aeration) on the quality of sorghum malt for brewing (in terms of diastatic power, free amino nitrogen and hot water extract) was examined. Steeping time and temperature had a highly significant effect on sorghum malt quality. In general, malt quality increased with steeping time (from 16-40 h). Malt diastatic power increased with steeping temperature (up to 30 degrees C) and free amino nitrogen and extract content peaked at a steeping temperature of 25 degrees C. Aeration during steeping appeared to enhance the extract and free amino nitrogen content of the finished malt. Sorghum malt quality was found to be directly related to the sleep-out moisture of the grain
Reference:
Dewar, J, Taylor, JRN and Berjak, P. 1997. Determination of improved steeping conditions for sorghum malting. Journal of Cereal Science, Vol. 26(1), pp 129-136
Dewar, J., Taylor, J., & Berjak, P. (1997). Determination of improved steeping conditions for sorghum malting. http://hdl.handle.net/10204/1659
Dewar, J, JRN Taylor, and P Berjak "Determination of improved steeping conditions for sorghum malting." (1997) http://hdl.handle.net/10204/1659
Dewar J, Taylor J, Berjak P. Determination of improved steeping conditions for sorghum malting. 1997; http://hdl.handle.net/10204/1659.
