Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Interesting Sorghum Beer
Reply
 
LinkBack Thread Tools
Old 03-02-2010, 07:10 PM   #1
Byrdbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: New Hampshire
Posts: 54
Liked 1 Times on 1 Posts

Default Interesting Sorghum Beer

Cheers all, I just brewed a small batch of sorghum beer (first batch ever) and had a few questions for some of you more experienced brewers out there. My recipe is as follows, for a 2.5 gal test batch.

3.3 lb Sorghum syrup
.5 lb Rice syrup solids
1 oz cascade hops 5 min into boil
1 oz cascade hops 15 min into boil
1 oz cascade hops 2 min before the end of the 60 min boil.

OG = 1.064
FG = 1.012

A nice 8% delightful brew

I fermented for 13 days, and now I'm bottle conditioning ( so fare 2 days in). I carbed some with tabs and some with maple syrup.

I tried one last night just to see what it tasted like, and it was surprisingly pleasant tasting for being so young - The only thing is (and this may not be a bad thing) it tasted more like wine than beer. It had a very distict dry wine taste. This is the first time I have ever used rice syrup solids, and my question is - is that why it tastes like wine, did I make a sorghum saki on accident? Thanks in advance for your responses

on a side note - it was surprisingly clear and crisp.

__________________
Byrdbrewer is offline
 
Reply With Quote Quick reply to this message
Old 03-02-2010, 08:18 PM   #2
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,656
Liked 136 Times on 129 Posts

Default

The ABV works out around 6.7%. I don't think the rice solids were enough of the total fermentables to be a problem. Give it a couple more weeks and report back.

I think you've solved one of the main problems with GF beers: not enough hops. I used 2.75 oz in a similar sized batch, but the bittering hop was Columbus.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk


david_42 is offline
 
Reply With Quote Quick reply to this message
Old 03-02-2010, 08:31 PM   #3
Byrdbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: New Hampshire
Posts: 54
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by david_42 View Post
The ABV works out around 6.7%. I don't think the rice solids were enough of the total fermentables to be a problem. Give it a couple more weeks and report back.

I think you've solved one of the main problems with GF beers: not enough hops. I used 2.75 oz in a similar sized batch, but the bittering hop was Columbus.
are you plugging the ingredients into a calculator or going by the gravity reading. I could have read the hydrometer wrong, I jus tstarted using it, but I could swear that 1.064 on the gravity side of the hydrometer was equivelant to 8% on the abv side of the hydrometer. But like I said I could be wrong I'll have to recheck -
__________________
Byrdbrewer is offline
 
Reply With Quote Quick reply to this message
Old 03-02-2010, 08:33 PM   #4
Byrdbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: New Hampshire
Posts: 54
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by david_42 View Post
The ABV works out around 6.7%. I don't think the rice solids were enough of the total fermentables to be a problem. Give it a couple more weeks and report back.

I think you've solved one of the main problems with GF beers: not enough hops. I used 2.75 oz in a similar sized batch, but the bittering hop was Columbus.
yes it does have a noticible hppy flavor, and the over all flavor is pleasant, even though it is more like wine - I cant wait to taste it after it conditions. Thanks for teh advice
__________________
Byrdbrewer is offline
 
Reply With Quote Quick reply to this message
Old 03-02-2010, 09:56 PM   #5
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 Byrdbrewer View Post
are you plugging the ingredients into a calculator or going by the gravity reading. I could have read the hydrometer wrong, I jus tstarted using it, but I could swear that 1.064 on the gravity side of the hydrometer was equivelant to 8% on the abv side of the hydrometer. But like I said I could be wrong I'll have to recheck -
1.064 probably is about 8%, but you have to subtract how much sugar there is in there at the end, the FG. In this case, about 1.3%.
DKershner is offline
 
Reply With Quote Quick reply to this message
Old 03-02-2010, 10:42 PM   #6
Byrdbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: New Hampshire
Posts: 54
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by dkershner View Post
1.064 probably is about 8%, but you have to subtract how much sugar there is in there at the end, the FG. In this case, about 1.3%.
that makes perfect sense, I completely forgot about accounting for the left ofer sugar in the beer. I just started using a hydrometer, that one slipped right past me. Thanks
__________________
Byrdbrewer is offline
 
Reply With Quote Quick reply to this message
Old 03-01-2014, 04:14 PM   #7
ChristiaanS
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2014
Posts: 3
Liked 1 Times on 1 Posts

Default

Sorghum beer is one of the traditional African styles of beer making.

So I just spotted this product (KING KORN) in one of our local stores donw here in here in Africa. Its malted sorghum that is mainly sold for african beer for traditional events.

I bought 2 bags today and im trying it out now.

So here is the recipe. I haven't tried it (some people say that its pretty rough(I'm going to deviate a bit from the traditional path... and go with a bit more of a European approach on some points))

Add 10 liters of boiling water to 2kg of Maize Meal (a rough Corn Flour not syrup)
Add 1 kg Amablel-Mabele (MALTED Sorghumn)

Mix well let cool over night. (Apparently it goes sour...)

Next day cook for 1 hour.
add 5 liters of cold water leave to cool (temp not specified)

Add 1 kg Amablel-Mabele (MALTED Sorghumn) to cooled mixture and leave overnight.

Strain the mixture the next day and leave to ferment.

OK now this is where it gets interesting.

There was no yeast additions in African beers so most traditional brewers just let it ferment naturally...

However we have traditional brewers yeast available in our grocery stores so im just going to bu one of those.

Traditionally it is served after 2 to 3 days in a calabash (a plant that has fruit that are dried out asnd used as containers in africa)

Im going for a full 3 week fermentation and bottle conditioning.

See soon

__________________
ChristiaanS is offline
jcolson916 Likes This 
Reply With Quote Quick reply to this message
Old 11-08-2014, 04:58 PM   #8
jcolson916
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2014
Posts: 1
Likes Given: 1

Default Good info

Hey, I realize this thread is a bit dated, but I hope you're still around. I'm also a homebrewer living in Africa and I could use some advice. I'm wondering where you found that malted sorghum and what part of Africa you are in living in? I'm in Nigeria.

All teh best

Quote:
Originally Posted by ChristiaanS View Post
Sorghum beer is one of the traditional African styles of beer making.

So I just spotted this product (KING KORN) in one of our local stores donw here in here in Africa. Its malted sorghum that is mainly sold for african beer for traditional events.

I bought 2 bags today and im trying it out now.

So here is the recipe. I haven't tried it (some people say that its pretty rough(I'm going to deviate a bit from the traditional path... and go with a bit more of a European approach on some points))

Add 10 liters of boiling water to 2kg of Maize Meal (a rough Corn Flour not syrup)
Add 1 kg Amablel-Mabele (MALTED Sorghumn)

Mix well let cool over night. (Apparently it goes sour...)

Next day cook for 1 hour.
add 5 liters of cold water leave to cool (temp not specified)

Add 1 kg Amablel-Mabele (MALTED Sorghumn) to cooled mixture and leave overnight.

Strain the mixture the next day and leave to ferment.

OK now this is where it gets interesting.

There was no yeast additions in African beers so most traditional brewers just let it ferment naturally...

However we have traditional brewers yeast available in our grocery stores so im just going to bu one of those.

Traditionally it is served after 2 to 3 days in a calabash (a plant that has fruit that are dried out asnd used as containers in africa)

Im going for a full 3 week fermentation and bottle conditioning.

See soon
__________________
jcolson916 is offline
 
Reply With Quote Quick reply to this message
Old 11-11-2014, 07:29 AM   #9
ChristiaanS
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2014
Posts: 3
Liked 1 Times on 1 Posts

Default

Hey

Im in South Africa

I know that there are some Shoprite stores in Nigeria you might be able to find the King Korn there it is sold in 1 - 25 kg bags in many Shoprites here in South Africa.

Best of luck (ps it tastes weird)

__________________
ChristiaanS is offline
 
Reply With Quote Quick reply to this message
Reply



Tags
gluten free, rice, sorghum

Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
sorghum steam beer natnov Recipes/Ingredients 0 08-13-2008 07:16 AM
Sorghum Beer? wshymas Recipes/Ingredients 1 03-19-2008 04:02 PM
brewing sorghum beer homer b Recipes/Ingredients 1 03-09-2008 06:04 AM
Sorghum Beer? Dinbin Commercial Brew Discussion 6 02-13-2008 07:01 PM
AB's New Sorghum beer Desert_Sky General Chit Chat 8 02-01-2007 07:08 AM



Newest Threads

LATEST SPONSOR DEALS