aggieotis

Recipes 

Most of my batches I've brewed with 1-2 lbs of Rice Syrup and 3-6 lbs of Sorghum and I've found that cutting the sorghum with rice really seems to eliminate the tang quite a bit. But you're right, a citrusy hops can help a lot too.

The working theory at the moment is that a lot of the tang may come from a high mineral concentration in sorghum. Since rice/sugar/tapioca have a low mineral concentration it would make sense that cutting sorghum with one of these would help to reduce or eliminate most of the problem tang.

I would say New Grist vs. Redbridge is a great example of how adding rice syrup can greatly improve the taste from pure sorghum.

dorklord

Recipes 

I agree, it really does seem that redbridge has a tangy, almost salty character...

At this point, I'm thinking about using hersbrucker and saaz hops for this. Though if my LHBS doesn't have the hersbrucker, I'm not sure what to substitute (I've got an ounce of fuggle...)

__________________
That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...

aggieotis

Recipes 

I once met this girl with a whole pound of fuggley

dorklord

Recipes 

Well, the lhbs didn't have any Hersbrucker. Or saaz. Apparently he had a run on hops today.

__________________
That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...