Midwest 2019 Grain Nutrition: The Same Malt, the Other Instrument
Midwest Laboratories (Omaha) ran AOAC feed-nutrition panels on the two production malts. As the commercial COA practice page argues, this is one of the two panels sorghum malt actually gets in commercial reality — and while feed energy in Mcal/lb answers no brewing question, the composition and mineral rows are real data on real production malt.
The dataset
Dry-weight basis (as-received values in the CSV):
| Measure | White (13197816) | Red (13197817) |
|---|---|---|
| Moisture (as received), % | 7.02 | 7.92 |
| Crude protein, % | 8.69 | 11.9 |
| Crude fat, % | 2.33 | 3.30 |
| Fiber (ADF), % | 3.6 | 5.4 |
| Ash, % | 1.03 | 1.53 |
| Total digestible nutrients, % | 90.6 | 89.9 |
| Phosphorus, % | 0.29 | 0.36 |
| Potassium, % | 0.24 | 0.36 |
| Magnesium, % | 0.15 | 0.18 |
| Calcium, % | 0.03 | 0.03 |
| Sulfur, % | 0.10 | 0.12 |
| Sodium, % | <0.01 | <0.01 |
| Iron, ppm | 39.8 | 38.8 |
Feed-energy rows (NE lactation/maintenance/gain, DE, ME) are preserved in the CSV — honest data from the wrong question.
Reading notes
- Red runs richer on most measures — more protein (11.9 vs 8.69%), fat, fiber, ash, and most minerals, though not all: white edges red on iron (39.8 vs 38.8 ppm) and TDN. Same red-versus-white protein pattern as the Hartwick brewing panel measured the same year (11.8 vs 8.7% total protein — two labs, two methods, one consistent fact).
- The calcium row explains a brewing rule. 0.03% calcium in the grain is why the brewing water carries the calcium — the malt brings almost none.
- AOAC methods stated per row — method designations and analyst/verification dates are on the certificates, preserved in the source.
Download the dataset
→ Download as CSV — both samples, both bases, all rows including feed-energy values.
Record
First published 2026-08-09 as v1.0. This dataset is a frozen record — it changes only for corrections, and every correction or annotation is logged in this section with its date and what changed.
2026-08-25 — identity annotation (no values changed): the white sample's total starch, 76.33% dry weight, matches to two decimals the figure a 2019 trial-findings summary in the Bard's archive attributes to Ivory 7 — identifying the white sample as Ivory 7. The same summary ties the red sample's 70.56% figure to one of the trial's numbered red candidates; this site does not publish the underlying candidate identities, so the red sample is identified only as a red-replacement-trial candidate.
Where else this data lives: nowhere else public that we know of.
How to cite this dataset
Report of Analysis 19-067-9463 / 19-067-9464: Bard's Brewing sorghum malt. Midwest Laboratories, March 8, 2019. Republished by Gluten Free Brewer, 2026. https://glutenfreebrewer.com/research/production-data/midwest-2019-grain-nutrition
Permanently archived on Zenodo under CC BY 4.0, site-independent. Archived copy of this version: doi:10.5281/zenodo.21880010 · all versions (always resolves to the latest): doi:10.5281/zenodo.21880009. A logged correction publishes a new version; the all-versions DOI keeps pointing at the current one.
Related
- Hartwick 2019 Malt Analysis — the same malts through a brewing panel
- Commercial COA Practice — why a brewery ends up with feed panels
Source and Validation Notes
Transcribed from the laboratory's March 8, 2019 reports (one per malt; as-received and dry-weight columns). Values are the lab's as reported; results reflect the submitted samples only. The laboratory is named because Bard's commissioned and owns the analyses and the site already credits its role in the methodology survey; no endorsement is implied.