Originally Posted by thirdedition
I'm trying to come up with a quick and easy session brew for a friend of mine for New Years. If I put together something like a SMaSH brew with White Sorghum Syrup instead of malt extract what can I expect?
I've read that using Sorghum can be too citrusy, but is there anything I can do to mellow that out besides over hopping it?
Also has anyone had any success making gluten free beer recipes in Beersmith? Thanks.
Can't really help with the first two, I'm trying to figure that out myself...another member here suggested using a portion of brown rice syrup to tone down on the taste of the sorghum syrup, I'm going to attempt to use more and see what happens- look here: http://www.homebrewtalk.com/f164/sor...9/#post1672969
I use BeerSmith to formulate my recipes to style and to keep records. You will have to add the sorghum syrup and any other gluten-free grains yourself.