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Studies of Mashing Methods for Beer Brewing with Sorghum

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Abstract

Five cashing methods were studied; one stage decoction, two stage
decoction, three-stage decoction, upward infusion and downward infusion.
Reducing sugars frorm the various nauhing nethods showed that the highest
mount of reducing sugar w ~ ps ro duced i n the second s tage decoction
( 13.6 ng/ul), third stage decoction ria shin^ ( 13.8 ng/nl) and upward
infusion nashing ( 1 3.6 ng/nl). .