Improving the malting properties of local sorghum [Dawa] (sorghum vulgare) was investigated. Malting is the germination of cereal gain in moist air under controlled conditions, the primary objective being to promote the development of enzymes which are not present in the ingeminated grain. Steeping, germination and kilning temperatures and conditions were altered to affect the improvement of the malt to be produced. Aseptic conditions were employed to avoid contamination of the process. A steeping regime of 52 h was adopted. The steeping cycle involves 22 h water steep and 8 hours air rest. Germination was done for 5 days during to initiate enzyme development. Kilning was done in an oven for 24 h at 50 °C to arrest germination. After these, grain and malt analyses were carried out. During the analyses, the following results were obtained: moisture content (5.4%), thousand corn weight (28.5g), germinative energy (95.5%), germinative capacity (90%), cold water extract (44.8%), hot water extract (23%) and malting loss (13%). The result obtained shows that the sorghum variety had high malting loss which was attributed to the high germination temperature used. Also from the result, a Germinative capacity of 90% was gotten. This makes the sorghum (Dawa) variety a good grain raw material for brewing.