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Tags: Malt Extract

Briess White Sorghum Syrup

Sku: 0774

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$ 10.99

White Sorghum Syrup 45DE High Maltose is a concentrated wort made from 100% white sorghum grain produced in a state-of-the-art, five-vessel brewhouse using an all natural, enzyme-based brewing process. As a grain-based syrup, it provides proteins and amino acids necessary for yeast nutrition, head retention and body along with color and flavor. Gluten free, hypo allergenic, non-GMO.
 
APPLICATIONS 
• Functions as a 1:1 substitute for LME for 100% extract brewing to produce gluten free beer 
• Its unique flavor is quite mild, allowing it to be used in any recipe as a unique liquid adjunct to boost initial gravities while increasing overall brewing capacity 
• Use with concentrated worts to produce almost any beer style 
FLAVOR 
Neutral

INGREDIENTS 
White Sorghum Grain, Water

CARBOHYDRATE PROFILE (100g as-is) (Dry Basis) 
Glucose................................................8 .................. 10% 
Maltose.................................................36 .................. 45% 
Maltotriose............................................13 .................. 16% 
Higher Saccharides..............................19 .................. 24% 

TYPICAL ANALYSIS*
Solids .........................................................................79% 
Fermentability.............................................................75% 
FAN (syrup As-Is)......................................................3500 
*Color (8º Plato).......................................... 3.0º Lovibond 

BULK DENSITY AND VISCOSITY
 Temp (ºF) Density (lbs/gal)  Viscosity (cP) 
 80 11.89  25,000 
 100 11.84  9,000 
 120 11.78  2,500 

USAGE INFORMATION
 Desired O.G. Plato Lbs/Gal  Lbs/Brl  Color 
 1.020 5.1  .54  16.8  3
 1.030 7.5  .81  25.0 
 1.040 10.0  1.08  33.6 
 1.050 12.3  1.35  41.7  6
 1.060 14.7  1.62  50.4  8

STORAGE AND SHELF LIFE 
Store at temperatures <90º F. 
Best if used within 24 months from date of manufacture. 
LME naturally darkens with age. Storing in a cool, dark 
location helps to minimize this effect. 

Tags: Malt Extract