Sorghum Coffee–Lactose Stout Production and Its Physico-Chemical Characterization
2019
Fali Mbeh. Harry | Desobgo Zangué Steve Carly | Nso Emmanuel Jong
Sorghum (Safrari) was valorized into sorghum coffee-lactose stouts using Vernonia amygdalina as a bittering ingredient. These sorghum grains and subsequent sorghum pale malt were tested for their acceptability in the brewing field. Results obtained were the germinative capacity of 99.29 ±: 0.58%, a germinative energy of 98.56 ±: 1.79%, a thousand corns weight 48.08 ±: 0.02 g for the grains, and a diastatic power of 187.44 ±: 7.89 WK for sorghum malt. The worts and beers produced were characterized and were found suitable. Moreover, alcohol content in stout beers obtained was between 8.8% and 9.4% ABV. Sensory evaluation was implemented on beers using 30 panellists and the best combination was the one using 50% lactose (250 g) and 50% coffee (250 g) in 5 L of wort during wort boiling.
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