Use of unmalted sorghum as a brewing adjunct.

Hydrolysis of three varieties of unmalted sorghum by endogenous amylases produced sufficient maltose and glucose for subsequent brewing of beer. The optimal temperature and pH of the sorghum amylase activities varied between the three varleties. β-Amylase was optimal when used at 60°C and pH 5 for two varieties but at 60°C and pH 6 for another. The optimal α-amylase activity was between about 72°C and 75°C for all the sorghum varieties. The activities of the amylases differed considerably between the species.