Production Of Lager Beer Using Acha (Digitaria Exelis):- Mezie Amarachukwu C

ABSTRACT

The acha grain was malted, milled and mashed before filtration. The filterate otherwise called wort was doused with hop and boiled for 60minutes. The wort was cooled and pitched with Sacchromyces uvarum. Fermentation lasted for seven days before maturation of beer for two weeks. The grain characteristics include thousand com weight of 1. 7 g, moisture content, 11.25%, germinative energy 97% and Ash content 1.75%. The malt analysis produced a malting loss of 15.68%, diastatic power of I0°L, cold water extract of 64.766%, hot water extract of 145.077Lg and a moisture content of 5.12%. The result from the analysis of the wort showed a specific growth of1.11, reducing sugar content of 77.8mg/ 100ml, soluble nitrogen of 0.95%, and a very clear wort was produced. The beer produced has a specific gravity of 1.05, alcohol content of 4.3%, residual sugar of 6.38mg/1 00ml, a total acidity of 0.53%, pH of 4.5% and colour of 5.8EBC units.