Hartwick 2019 Malt Analysis: The Founding Numbers, in Full
The Hartwick College Center for Craft Food and Beverage ran a standard brewing malt panel on three production sorghum malts. The DP and alpha-amylase results sit below the assay quantification limits — the instrumental statement of the fact this site is built on: sorghum malt does not convert itself. The rest of the panel is just as instructive.
The dataset
| Measure | Red (ML-19-752) | White (ML-19-753) | Clays Red (ML-19-754) |
|---|---|---|---|
| Moisture, % | 6.8 | 7.40 | 9.3 |
| Fine extract, % d.b. | 68.8 | 76.8 | 66.8 |
| Color, °SRM | 1.77 | 1.0 | 2.08 |
| Soluble protein, % | 1.56 | 1.5 | 1.2 |
| Total protein, % | 11.8 | 8.7 | 9.5 |
| S/T, % | 13.2 | 16.8 | 12.6 |
| FAN, mg/L | 87 | 57 | 46 |
| Diastatic power, °L | <20 | <20 | <20 |
| α-amylase, DU | <10 | <10 | <10 |
| Filtration time | normal | normal | slow |
| Clarity | slightly hazy | slightly hazy | hazy |
| pH | 6.18 | 5.83 | 6.32 |
Reading notes
- The enzyme rows are the doctrine. All three malts sit below quantification on both enzyme measures — not low, unmeasurable at barley-calibrated limits. This is the congress-mash instrument doing exactly what the barley-adapted methods page describes: measuring the deficit.
- Extract spread is real information. 76.8% (white) versus 66.8–68.8% (reds) is a ten-point spread across production malts — and remember these extract figures are gated by the enzyme deficit, so they understate the malts' material contribution in an external-enzyme process.
- FAN is the quiet headline. 46–87 mg/L against a conventional barley-wort working range near 140–180: the instrumental basis for yeast nutrition being a designed input in sorghum brewing.
- S/T runs low (12.6–16.8%) against barley norms (~38–50%) — low proteolytic modification, consistent with malting for character rather than modification depth.
- The barley comparison figures above are conventional published ranges, cited as industry context; the measured data on this page is the sorghum column.
- Methods were stated — the report names its ASBC designations (alpha-amylase by Malt-7C, DP by Malt-6C calibration, congress-style extract on a Buhler DFLU mill), which is exactly the declarations discipline GFB-SME makes mandatory.
Download the dataset
→ Download as CSV — all three samples, full panel.
Record
First published 2026-08-09 as v1.0. Corrections to date: none. This dataset is a frozen record — it changes only for corrections, and every correction is logged in this section with its date and what changed.
Where else this data lives: nowhere else public that we know of — commercial COAs are private documents unless the customer publishes them, which is what this page is.
How to cite this dataset
Malt Analysis Report: Bard's Brewing sorghum malts. Hartwick College Center for Craft Food and Beverage, March 28, 2019. Republished by Gluten Free Brewer, 2026. https://glutenfreebrewer.com/research/production-data/hartwick-2019-malt-analysis
Permanently archived on Zenodo under CC BY 4.0, site-independent. Archived copy of this version: doi:10.5281/zenodo.21879877 · all versions (always resolves to the latest): doi:10.5281/zenodo.21879876. A logged correction publishes a new version; the all-versions DOI keeps pointing at the current one.
Related
- Why Native Malt Enzymes Are Not Enough — the doctrine these numbers anchor
- Commercial COA Practice — the methodology context
- Midwest 2019 Grain Nutrition Analysis — the same malts through a different instrument
Source and Validation Notes
Transcribed from the laboratory's March 28, 2019 report (three samples, one page each, methods appendix). Values are the lab's as reported; results represent the submitted samples only. The laboratory is named because Bard's commissioned and owns the analyses and this site already credits the lab's role in its methodology survey; no endorsement by the laboratory is implied.