Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure

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Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure

Brewing lager beers from unmalted sorghum traditionally requires the use of high temperature mashing and exogenous enzymes to ensure adequate starch conversion. Here, a novel low-temperature mashing system is compared to a more traditional mash in terms of the wort quality produced (laboratory scale...

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Bibliographic Details
Main Authors:	Holmes, Calum P., Casey, John, Cook, David
Format:	Article
Published:	Elsevier 2017
Subjects:	Sorghum Brewing Exogenous Mash Enzymes Mashing Sorghum Starch 42
Online Access:	https://eprints.nottingham.ac.uk/37819/

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