01 / CHOOSE THE BEER
Start from the glass
PAIRING: PROPOSED
Ingredient roles, not a recipe or process sequence. Pale base underlies every combination; specialty cards show relative roles, not quantities. Glass colour is illustrative.
02 / EXPLORE THE MALT
Six ways to shape character
Outlined cards appear in your selected beer.
Open any type to examine its support and limits.
BEERS TO EXPLORE
03 / COMPARE DIRECTIONS
What moves as roast deepens?
Compare roast families within each attribute. These are the page’s qualitative directions, not measured intensity, type-specific profiles, or a prediction of your blend.
| Attribute | Medium | Dark |
|---|
“Absent” is the page’s proposed profile label, not proof of analytical absence. Caramel, coffee and toasted cereal are roast-page terms; use the sensory page to map and define descriptors for a formal session.
Bitterness and astringency are different observations.
Tannin-rich sorghum can push both upward at any roast level. A tannin-rich Light can taste more astringent than a low-tannin Dark. The grid stays on its stated low-tannin assumption; it does not invent a numerical correction.
04 / KEEP THE BEER IN BALANCE
When more roast misses the point
05 / TALK TO A MALTSTER
Turn the idea into a roast brief
Use a common type first. If the beer needs something it does not carry, describe the direction. A custom lean means trial roasts and repeat runs; it is development work.
Importing a beer suggestion updates type, leans, beer and desired outcome. Other entries are kept. Selecting a beer above does not overwrite this brief.
THE BASIS FOR THE EXPLORER
Keep the record attached to the idea
M-70 colour
The C-70 production programme recorded 65–75 °L malt. One 50 lb (22.7 kg) addition in a 7 bbl (8.2 hL) beer batch reached about 11 SRM.
One historical batch, not a dosage formula. Malt °L and beer SRM describe different samples. The roast schedule was not recovered.
Cocoa and coffee
The cocoa direction draws on a roasted sorghum malt drink study. The coffee direction draws on a study of roasted raw sorghum grain.
These support a direction; they do not validate the named roast types, their beer pairings, or their use rates.
Pairings and profiles
The beer-style combinations and roasted-family flavour grid are proposals from the page. The roast profiles have not yet been scored by a tasting panel.
Pale is kilned base malt. M-70’s flavour is proposed despite its recorded colour. Open colour targets remain open.
Source pages and how to use the result
Adapted from the roast-profiles branch, revision c87c9b7, reviewed 24 September 2026. The source page owns the pairings and flavour grid; this explorer adds navigation, suggested comparisons and the editable brief.
- Sorghum Malt Roast Profiles ↗
- Base and Roasted Sorghum Malt ↗
- Kilning and Roasting for Character ↗
- Sensory Evaluation of Gluten-Free Malt ↗
- Proposed Sorghum Malt Sensory Lexicon ↗
- Lasekan et al. 1997 — cited cocoa direction ↗
- Abacan et al. 2015 — cited raw-grain coffee direction ↗
Source-page links open the matching page on this site. Start with a controlled hot steep beside a reference, then verify the contribution in beer. External enzymes own conversion. This explorer selects character; it does not provide a roast schedule, conversion programme or gluten-free verification.