Re: [Distillers] Re: "Seed or Sorghum Beer" - request for information
> IThe defination of "sorghum" or "milo" is very hard to track down or
> found one obscure sentence reference buried at the bottom of one
> webpage that mentioned that Milo grain could be used in the
> production of ethanol.
explain. Sorghum usually refers to the cane varities and the word milo
usually refers to the grain varities of the same plant family. Some if
not all varities of milo were produced by using some sorghum varities in
the past and the volunteer seeds would return back to their parent
stock in the following year. Their is a over-whelming number of
different kinds of milo and sorghum varities and combinations of the
two. Milo is also called maize and so is corn.
For ethanol production the fuel alcohol people use both corn and milo.
Some plants only use milo, because it is cheaper to buy and because it
is more available in their area. Others only use corn. The alcohol
yield is the same for both or about 2.5 ( plus or minus a little)
gallons of ethanol for each bushel fermented. It is also basised on what
they are set up for. No one that I have ever heard of uses wheat. They
say it likes to foam, not only in the fermenter but also in the
distillation columns. That it likes to plug things up and is harder to
clean up after. This is what I have been told by one fuel alcohol
I got some milo from a farmer (free, he just gave it to me) to try and
make beer out of. Millet is not milo or sorghum. Millet is a crop
completely in it's own right. Millet seed is smaller than milo seed.
Milo comes in red, bronz, white, and yellow. All millet I have ever
seen is white in color with different seed sizes. Their could be other
but not that I have seen.
--- In Distillers@yahoogroups.com, Ludwig <Bluestar792@n...> wrote:
Sorghum usually refers to the cane varities and the word milo
> usually refers to the grain varities of the same plant family. >
Gluten Free Beer http://glutenfreebrewer.com/default.htm This
webpage discusses one man's efforts to produce a beer from gluten
free grains. He has a alergic reaction to gluten content in grains.
He lists 'Sorgum grain' as his primary material to work with The
page is a little on the thin side for content but is interesting just
- cornfed15@... wrote:
> and the word miloGrain sorghums include durra, milo, shallu, kafir, Egyptian corn, great
> > usually refers to the grain varities of the same plant family. >
millet, and Indian millet. Sorghum is especially valued in hot and arid
regions for its resistance to drought and heat.
This is a quote from the same page. As I said milo usually referrs to
the grain part of the family. Theis is all kinds of grain sorghum but
there is also all kinds of sorghum grass or cane. The seed from the
cane side is very small, black and hard. Nothing you would want to
grind or ferment for alcohol or beer. The grain from the milo side is
usually very plump and I think a very good grain for alcohol or beer.
Their is no one description for sorghum. The cane side would be good if
crushed and the juice fermented but the milo juice is very bitter. Hard
to even get a cow to eat it. The cane they like. Their both called
sorghum something or another. How they are classified is more a
national description or even a regional description. Here in the US
their is several different names for milo. Hybred sorghum cane has a
kernel very much similiar to milo but when it reproduces the grain head
is so high it would be very difficult to harvest. The yield would also
be very low. It also likes to return to it's parent stock which is the
small, hard black kernel. Milo is short so it can be harvested. Older
varities would also return back to their parent stock, giving rise to
shatter cane. Grain sorghum is bred to produce grain, Sorghum sudan,
cane, etc is bred to produce stock. They both do some of each but one
is far better than they other at what they do
I have never heard of anybody harvesting sorghum, (grass, sudan, cane,
etc) for the grain. That's not to say they don't somewhere but theiy
would be a lot better off planting milo if they do. To each his own.
I hope this helps everybody concerned to clear this up. It is very hard
to explain because of the wide variety of names for so many diffeent
crops. You could call it anything you like, but only you would know
what you are talking about if you did.
- In message <b1uirb+8a0a@...>, "CornFed (Randy)
<cornfed15@...>" <cornfed15@...> writes
>--- In Distillers@yahoogroups.com, Ludwig <Bluestar792@n...> wrote:My copy of The Homebrewer's Garden (Fisher & Fisher) has a short section
> Sorghum usually refers to the cane varities and the word milo
>> usually refers to the grain varities of the same plant family. >
on sorghum (sorghum bicolour). There are apparently four different types
all producing seeds: grain, sweet, grass & broomcorn (?), only grain &
sweet are suitable for brewing etc. Sweet sorghum is grown for it's
stalks which are crushed & boiled down to produce a sweet sap which
could then be used as a brewing etc. adjunct. Grain sorghum produces, as
would be expected, grain !! Guinness produced in South Africa uses
malted sorghum grain as an ingredient.
Recently went to a talk given by the Head Maltster at our local
maltings. He initially trained & worked in the Nigerian brewing industry
before coming to Scotland & talked about the use of sorghum in brewing,
showing us samples of many different varieties of sorghum grain, all
sorts of colours & ranging from 1/8" to 1/4" diameter. Malting seems to
be fairly straight forward but if I remember rightly sorghum malt has to
be mashed at a higher temperature than barley malt, think it was about
80 deg C rather than 65-67 deg C but you'd need to check.
Fra' Auld Reekie