Investigation of the influence of millet malt qualities on extract recovery
It was found that lautering of millet malt worts is dependent on germination time of the malts. The longer the germination time, the worse lautering became and the more pentosans were released into the wort.
With sorghum malt also, protein modification increases, and with it the concentration of soluble nitrogen and FAN content in the malt wort rises, as germination time increases. Therefore it is proposed that, when brewing beer from millet, the millet malt to be mashed in should consist of a mixture of malts with different germination days; this mixture was referred to as synergy malt.
Introduction
Sorghum grains contain hemicellulose (b-glucans and pentosans) and water-soluble gums and mucins (b-glucans, pentosans, galactans and mannans) (1) and (2).
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