This may or may not be my first post to this sub-forum. I have often read posts in it about malting grain.
Although, AFAIK, I do not need gluten free beer, either by necessity or fad, people I know are interested. My interest is simply in brewing anything I want.
So i recently brewed a Scottish 60 w/home malted grain (barley) in an attempt at an 1868 Scottish 60 recipe. My invert sugar was way to light but it turned out quite nice.
I noticed my LHBS is carrying Sorghum extract so I wondered what I could do with it. After some thought the Scottish 60, with flavor from both the invert sugar and hops, seemed like a good candidate.
So I am thinking, 5 gallon batch, Sorghum extract, either homemade invert sugar or commercial if I don't get dark enough again, Fuggles hops, Nottingham yeast.
This is a few weeks away. Just wondering about anyone's experiences brewing something similar.