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Alcoholic drinks
Made in 4 steps over 2 days. The longest step, mix maize meal and malts with warm water and leave to sour, takes 24 h and runs at 25–30 °C.
| Main step | 24 hMeasured[xolo2024][hlangwani2023] | Mix maize meal and malts with warm water and leave to sour |
|---|---|---|
| Temperature | 25–30 °CMeasured[xolo2024][hlangwani2023] | Mix maize meal and malts with warm water and leave to sour |
| Acidity | pH 3.5Measured[xolo2024] | Strain |
All share malting, lactic souring and a short yeast fermentation, and are drunk while still fermenting. Sorghum starch gelatinises at 67–81 °C (barley 51–60 °C), which is why the grist is boiled. The beer is drunk within 24–72 h.
Total time across the recorded steps: 2 days
What changes: Maize meal and malt soak in warm water and lactic bacteria sour them
Output: sour mash that separates into liquid and solids.
Microbes at work in this step
lactic bacteria from the grain and malt sour the mash
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Every number is labelled with how it is known. How this atlas is made
