@article{icrisat6837,
           title = {A Study on the suitability of unmalted sorghum as a brewing adjunct},
       publisher = {John Wiley \& Sons Inc.},
          author = {C V Ratnavathi and S B Ravi and V Subramanian and N S Rao},
           pages = {383--387},
            year = {2000},
          volume = {106},
         journal = {Journal of the Institute of Brewing},
          number = {6},
        keywords = {Sorghum; brewing adjunct; brewing; hot water extract},
             url = {http://oar.icrisat.org/6837/},
        abstract = {Grain samples of thirteen sorghum cultivars with diverse chemical composition were assessed for their suitability as brewing adjuncts based on proximate analysis. Sieving analysis of the grain as well as hot water extractables (HWE), hot water extractable protein (HWEP) and free amino nitrogen (FAN) were also determined. Cultivars with high starch and amylose contents together with low protein and fat percent are better suited as adjuncts depending on their hot water extracts and hot water extractable protein yields. Large variations in the uniformity of grain size were found, two of these cultivars (CSV-14R and M 35-1) had highest grain size. Cultivars CSH-5, CSV-11 and CSV-13 among the released cultivars were identified as better adjuncts which could be used along with barley malt for brewing lager beers}
}