I have been brewing beer for 20 years, mostly from whole grain malt. I have malted a lot of barley and wheat and LOVE beer. I just found out that I have a medical condition in which Gluten causes inflammation problems so....no more good old barley or wheat homebrew.
I am just getting ramped up to brew some sorghum (milo) based homebrew. I am going to malt some milo and use it to brew with if I cannot find any to purchase.
I would very much appreciate help with the following:
1. How long do you let the sprout get on sorghum grain during malting?
2. What are the mashing temperatures for sorghum malt?
3. How much sorghum malt per gallon of beer?
4. Can you buy sorghum malt anywhere?
Thank you very much!