Brewing-Laboratory Malt Analysis of Three Production Sorghum Malts (Hartwick, 2019)

Description: Complete March 28, 2019 brewing malt panels for three commercial production sorghum malts (red, white, and a second red), analyzed by the Hartwick College Center for Craft Food and Beverage on stated ASBC methods: moisture, fine extract (% d.b.), color, soluble and total protein, S/T, FAN, diastatic power (<20 °L all samples), alpha-amylase (<10 DU all samples), filtration, clarity, and pH. The below-quantification enzyme rows are the instrumental basis for external-enzyme conversion in gluten-free brewing practice; the FAN range (46–87 mg/L) documents the yeast-nutrition deficit. Context and reading notes: https://glutenfreebrewer.com/research/production-data/hartwick-2019-malt-analysis Archived here for citation persistence. Keywords: sorghum malt; malt analysis; diastatic power; alpha-amylase; FAN; gluten-free brewing; certificate of analysis; ASBC methods