Two grains. One mash.
Keep sorghum malt as the foundation. Choose a partner for a specific contribution, then account for what it changes in the mash and in the glass.
Fixed example: 10 lb / 4.54 kg total grist
The bar represents grain mass. Flavor intensity does not scale with the bar. Rice hulls are a separate processing aid.
FOLLOW THE FLAVOR HYPOTHESIS
Words to test against
Click a descriptor for its definition and anchor status.
GFB-SML is a proposed sorghum-malt lexicon, draft v0.1. Its use for mixed-grain wort is exploratory. Score aroma and flavor separately on 0–15 in 0.5 steps; NA means not assessed. No sensory scores are predicted here.
TURN THE DIAGRAM INTO A USEFUL TRIAL
Change the split.
Keep the comparison honest.
Use the same sorghum lot and comparable process conditions. Record the exact partner product and form, grist weights, enzyme program, measured mash conditions, extract and runoff. Keep intensity and liking separate.
Run the malt lab mash →Notes stay in this page until you download. Reloading clears them.
Basis, limits & source pages
The proportions for rice, millet, buckwheat and corn come from the parent page’s proposed starting ranges. They are untested proposals. Quinoa’s published figure comes from a barley-malt system; it is not evidence of enzyme-free conversion on sorghum. All illustrated flavor profiles are hypotheses derived from the page’s grain descriptions.
- Splitting the Grist — proportions, tradeoffs and cautions
- GFB-SML draft v0.1 — definitions, anchors and scoring
- Sensory evaluation — comparison method and limits
- The Reliable Mash — operating protocol
Blending does not rescue a failed safety result. Flavor scoring cannot establish gluten-free status or mycotoxin safety. The diagram explains a formulation decision; use the linked protocols for operating conditions.