Production of Brewing Adjuncts and Sweet Worts from Different Types of Sorghum

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Abstract
Four different sorghum genotypes, white normal (WNO), white waxy (WWX), white heterowaxy (WHWX), and brown normal (BNO), were decorticated in a pilot-plant decorticator mill and then roller-milled into brewing grits. Grain hardness values determined with the tangential abrasive dehulling device mill indicated that the BNO sorghum had the softest endosperm and yielded the lowest amount of decorticated kernels. Decorticated kernels had lower protein, crude fiber, ash, and color scores and higher starch contents than their respective whole kernels. The yield of brewing adjuncts from decorticated WNO, WWX, WHWX, and BNO were 87.4, 89.9, 90.0, and 81%, respectively. Worts produced from WWX brewing adjuncts filtered faster than the heterowaxy and normal counterparts. In practical terms, all sorghum worts, standardized to 14°P, had similar pH, viscosity, α-amino nitrogen, and color scores. The fermentable carbohydrate content of the BNO sorghum wort was slightly lower when compared with all of the white sorghum worts. White sorghums with hard and waxy endosperms were the most suitable for use as brewing adjuncts.