rickprice407

Recipes 

I've been reading about using sorghum syrup for the gluten free beer and, although I don't care about the gluten free part, I'm intrigued.

As opposed to honey, which is mostly just sugars, could sorghum be added to an extract kit such as a porter or marzen? If so, when and for how long?

I'd be interested in retaining as much of the flavor as possible and maybe boosting the ABV a bit.

Any help appreciated.

Rick in Atlanta

rickprice407

Recipes 

BTW - I'll be using the darker sorghum that's usually used on biscuits and pancakes.