I have access to commercial sorghum malt, quite cheap. It is used to brew traditional African opaque beer umqombothi much like chica.
I had a batch of dry beer based on the sorghum malt and inverted cane sugar, not hopped and quite thin and not very palatable that I per specific reason had to boil again. After the boil when all the alcohol was burned off I took a brix/balling (sg) measure and it showed a higher reading as before the boil, quite high in the 2% plus avb potential. I am sure that the beer was dry before the boil but thought that maybe I should use the post boil as base for a new brew, sort of a sorghum UJSM if it makes sense...
Low and behold this new brew has much potential as a drinkable beer,so much that I will bottle some of it as an experiment. The sourness of the sorghum is nicely balanced by a full sweet grain taste that contemplates the alcohol. If there were some hops in it would make for very drinkable beer.
I contemplated a long time to brew a beer with this sorghum malt as base and today I am certain that I will be able to drink such a brew without trouble.