sorghum malt supplier? - Page 3

z987k · 09-08-2009, 07:29 PM

Quote:

Originally Posted by kontreren

I've had zero luck converting anything with amylase. Have you been successful with it? If so please tell me your method and quantities. I've only tried to convert flaked corn but I would think it would be the easiest as starchy as it is. I was not successful.

I have never used it, but I would imagine it would be rather easy. Dough in around 155+, and add enough to convert. (I have no idea how much that is)

**kontreren** · 09-09-2009, 05:59 PM

I learned a lot about sorghum when I stumbled across this page: Sorghum, Milo of the Midwest

All certified food grade sorghum is white sorghum.

Apparently the sweet sorghum syrup we've all grown to know and love is produced from the sweet juice found in the stalks and perhaps the reason that there is no sorghum malt available. However there is a grain sorghum as well and surprising to me a lot of it is referred to as millet.

Reading this one page info sheet on sorghum has expanded my understanding of the difference in the maltable grains and the fermentable syrup. Till now I have always referred to sorghum syrup as sorghum malt extract. Apparently it is not extract in the traditional sense, as in a non-GF extract kit.

**ElDuderino** · 09-10-2009, 06:07 PM

I haven't come close to finding sorghum malt. The only raw sorghum I've found so far is sudan grass, which won't do. I think the chances of finding the red variety grown for beer are slim, so may be something like this is the answer:

Sand Hill Preservation Center: Grain Catalog - amaranth, barley, lentils, sesame, sorghum, and teff

I've also wondered if someone with connections to South Africa could mail a handful of the favored seeds grown for home malting and opaque beer manufacture.

**kontreren** · 09-10-2009, 06:25 PM

Quote:

Originally Posted by ElDuderino

I haven't come close to finding sorghum malt. The only raw sorghum I've found so far is sudan grass, which won't do. I think the chances of finding the red variety grown for beer are slim, so may be something like this is the answer:

Sand Hill Preservation Center: Grain Catalog - amaranth, barley, lentils, sesame, sorghum, and teff

I've also wondered if someone with connections to South Africa could mail a handful of the favored seeds grown for home malting and opaque beer manufacture.

From what I've read it is the white sorghum that is certified food grade. I can't promise anything yet but I did a search on "whole sorghum" and found some and ordered 5 lbs. It is a sorghum grain and not the stuff that syrup is made from. I have no idea whether it will malt or not. I'm really hoping it will. You can find it here at this link but you might want to hold off on ordering it until I determine if it will malt. That is unless you just want to cook with it.
Shiloh Farms Whole Grain Organic Gluten-Free Sorghum

Also read this article: Sorghum, Milo of the Midwest

**ElDuderino** · 09-10-2009, 06:38 PM

I found this course listing:
Certificate Course in Opaque Beer Brewing at the University of Pretoria
CourseDetail

It's a long shot, but why not give it a try...
Hello,
This email is directed to those involved in the certificate course in opaque beer brewing (p000516). I am writing in the hope someone could help me attain a handful of the sorghum seed variety used to produce opaque beer so that I may try and grow it in the state of Oregon, USA. My hope is to grow the grain, malt it and then produce opaque beer on a small scale as a home brewer. Unfortunately, the varieties of sorghum available in the US are not appropriate for brewing; they are either silage varieties or those whose stalks are sweet and produce syrup. There is an interest in this among the brewing community and if I could get any seeds to thrive, I would share them with others, hopefully spreading an appreciation of this unusual (for us) drink. I have been trying to locate a source without luck for some time now.

If there is anyone who could help me secure a handfull of seeds to try this, please contact me.

Here is a link to a current discussion of this subject on a popular North American brewing website:
sorghum discussion on homebrewtalk.com

Thank you for you help,
Jeff Omundson

**Lcasanova** · 09-10-2009, 06:47 PM

Quote:

Originally Posted by kontreren

From what I've read it is the white sorghum that is certified food grade. I can't promise anything yet but I did a search on "whole sorghum" and found some and ordered 5 lbs. It is a sorghum grain and not the stuff that syrup is made from. I have no idea whether it will malt or not. I'm really hoping it will. You can find it here at this link but you might want to hold off on ordering it until I determine if it will malt. That is unless you just want to cook with it.
Shiloh Farms Whole Grain Organic Gluten-Free Sorghum

Also read this article: Sorghum, Milo of the Midwest

Nice, I bet that will work, not too bad on the price either!

Edit: Are you worried about the "cyanide" that is in the rootlets and sprouts? I'm sure you can get them off once dried, but still. I read this in an older posting, the link was to this site Sorghum and millets in human nutrition Look at the section "Processing Malted Grains"

**kontreren** · 09-10-2009, 08:08 PM

Quote:

Originally Posted by lcasanova

Nice, I bet that will work, not too bad on the price either!

Edit: Are you worried about the "cyanide" that is in the rootlets and sprouts? I'm sure you can get them off once dried, but still. I read this in an older posting, the link was to this site Sorghum and millets in human nutrition Look at the section "Processing Malted Grains"

Well there's a wrench in the engine. The way I read it I think we are okay because we aren't going to eat it. This could also be a reason why malted sorghum isn't produced and put on the market. But I really don't know. I sure would hate to produce drinkable poison.

DKershner · 09-10-2009, 08:36 PM

Subscribed. I have brewed a couple brews with the Syrup for my GF GF, and the second one seems like it will be good (a Belgian Tripel), but I would like to do something a little more complex.

I went on the same search as you about a month or two ago and ended up giving up for the time being and using the syrup and experimenting with Beers that already had GF adjuncts in it.

I know Sorghum makes a great base for GF beer, but is there another grain we can use instead? What about using a different type of corn that can convert on its own? Also, what about using some sort of rice instead to help the conversion?

Just some ideas I thought I would throw out there...

**Lcasanova** · 09-10-2009, 08:46 PM

Sorry to sour the mood but I thought I'd put it out there in case you didn't know!

I think you just need to make sure that the rootlets and sprouts are completely removed- I mean, the big guys are doing this aren't they? There's GOT to be a way to do this yourself!

I'll look into this more tonight and post if I find anything, but hey, you've found the grain and that seems like a step in the right direction.

DKershner · 09-10-2009, 08:50 PM

Also, one more thing I thought I would add for the Oregon guys in the thread, Deschutes is now making their own Sorghum-based gluten free ESB, and they have to be getting it from somewhere.

I could hit up the brewery and ask em while I am on one of the touristy tours.