Originally Posted by Lcasanova
Like BBBF said, it will have less "twang". If a beer is sweet that's because there are some unfermentable sugars present. I'm pretty sure sorghum syrup and rice syrup (or malt syrup) are highly fermentable and won't leave a whole lot of residual sweetness like blackstrap molasses would.
+1 on sweetness coming from unfermentable or unfermented sugars.
Sorghum syrup is about 75% fermentable sugars
BRS is about 80-85% fermentable sugars.
A 50/50 blend of rice-sorghum does a really good job of matching the carb/protein/fat and mineral profile of barley extract. Additionally I've noticed that it really helps to minimize the sorghum 'twang' lots of people notice.
Or if you don't like the twang, just dry-hop the bejeebers out of it and you'll be fine (particularly if you have a citrusy hop to dry-hop with, like Cascade or Amarillo).
oh, and as pintail said, definitely use some DAP to help boost the fermentation, as BRS has very few nutrients to help along the fermentation.