Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Am I crazy?

Reply
 
LinkBack Thread Tools
Old 02-19-2011, 11:28 PM   #1
dorklord
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: La Crosse, Wisconsin
Posts: 577
Liked 2 Times on 2 Posts

Default Am I crazy?

So, I'm trying to figure out how to use some of the stuff I've got on hand, and use sorghum in the amounts I can order it in. I was thinking of making British mild (probably will end up being a pale mild, or at least a not particularly dark one). That's going to be based on 3 lbs of sorghum.

So, in trying to figure out what to use another 3 lbs for, I came up with this idea for a Dunkelweizen:

3 lbs Sorghum Extract
2 lbs Sorghum Syrup
1 lb either table sugar or rice extract

So, any tips? I'm guessing the sorghum syrup, being pretty dark stuff, should yield the color I intend. Should I spring for the rice extract?

Yeast nutrient needed?

__________________

That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...

dorklord is offline
 
Reply With Quote Quick reply to this message
Old 02-20-2011, 04:33 AM   #2
noodle23
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: calistoga, ca
Posts: 294
Liked 3 Times on 3 Posts
Likes Given: 2

Default

I don't think you need yeast nutrients as you abv won't be that high. I would add something like lemon zest or something to add little something interesting. just an idea.

__________________
noodle23 is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2011, 06:18 PM   #3
DKershner
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
Liked 25 Times on 21 Posts

Default

What are you talking about when you say Sorghum extract and Sorghum Syrup. I read those as being the exact same thing.

Ok, read another of your posts and now I get it.

You should dissolve a small amount of the syrup to see how many PPG you can expect from it. That would give you your answer on whether to increase the ABV.

Who knows how fermentable that stuff is either...so it could turn out as anything, and probably nothing like a hefeweizen.

DKershner is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2011, 06:32 PM   #4
dorklord
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: La Crosse, Wisconsin
Posts: 577
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by DKershner View Post
What are you talking about when you say Sorghum extract and Sorghum Syrup. I read those as being the exact same thing.

Ok, read another of your posts and now I get it.

You should dissolve a small amount of the syrup to see how many PPG you can expect from it. That would give you your answer on whether to increase the ABV.

Who knows how fermentable that stuff is either...so it could turn out as anything, and probably nothing like a hefeweizen.
I'll try dissolving some to see what the gravity is. My guess is that it should fall somewhere between brs and molasses. Quick research leads me to believe that it is 75% sugar by weight, a bit of minerals, and the rest is most likely water.

The actual profile of the sugar is something else altogether...Since it is so dark, and boiled down...who knows?

My primary idea here is to make a hefeweizen, and then see what some sorghum syrup will do to it.

I expect that it will darken it.

I don't know what I'll get for flavor, and that's why I was wondering if someone else has tried it.

On review of my recipes, it actually looks like I'll have a good 4lbs of sorghum extract to use, so I'm thinking now that I'll drop down to 1 lb of the syrup. I'm figuring it can't be worse than using a pound of molasses, right?
__________________

That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...

dorklord is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2011, 02:10 AM   #5
dorklord
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: La Crosse, Wisconsin
Posts: 577
Liked 2 Times on 2 Posts

Default

I just did a few tests.

2 oz of my 'Sorghum Syrup' dissolved in 1 pint of water, when cooled and adjusted for temperature, read 1.043.

Tap water, lightly boiled and cooled, read 1.004 adjusted for temperature, I'd say it sounds like 39 ppg.

It tasted pretty sweet...

__________________

That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...

dorklord is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2011, 03:11 PM   #6
DKershner
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
Liked 25 Times on 21 Posts

Default

Quote:
Originally Posted by dorklord View Post
I just did a few tests.

2 oz of my 'Sorghum Syrup' dissolved in 1 pint of water, when cooled and adjusted for temperature, read 1.043.

Tap water, lightly boiled and cooled, read 1.004 adjusted for temperature, I'd say it sounds like 39 ppg.

It tasted pretty sweet...
Sounds right.
__________________
DKershner is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2011, 05:20 PM   #7
dorklord
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: La Crosse, Wisconsin
Posts: 577
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by DKershner View Post
Sounds right.
I've given some thought to doing a fermentation test with the sorghum syrup. Putting a half pound of it into a half gallon of water, putting in some yeast and some yeast nutrient, and letting it go in one of my little jugs just to see what it gets down to.

Actually, I shouldn't have dumped the little sample I made last night...

I've found some rather technical papers online, generally information regarding using sorghum as a feed stock for ethanol production (hm...sounds similar to my idea...). It appears that as I mentioned the syrup is around 75% sugar, and that the sugar is close to 50% dextrose and 50% fructose.
__________________

That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...

dorklord is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2011, 12:24 AM   #8
No_Party
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Nashvegas, TN
Posts: 167
Default

Quote:
Originally Posted by dorklord View Post
I've given some thought to doing a fermentation test with the sorghum syrup.
I'm brewing a beer right now using only sorghum molasses, not the malt extract, as my fermentable. I will be bottling this weekend and will crack one open after about a week. I'm holding out hope that it will be drinkable.
__________________
“When I read about the evils of drinking, I gave up reading" - Paul Hornung
No_Party is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools