The only goal really, is to try to impart flavors that won't be overpowered by the sorghum. The last beer is really good, but I can still taste that sorghum. Hence the brown rice syrup. I know Aggieotis said that if you add BRS it really helps with the sorghum. Also, the last beer could have stood more hops so we nearly doubled the hops. I think it is an IPA, but to be honest I don't know enough about beer to know what is what. When I was younger and drank a lot I didn't really care, so long as it was dark. Then no beer for 5 years and I'm just kind of making it up as I go.
I'm contemplating harvesting dandelions in the yard to use in your dandy lion porter.