I said I'd post this recipe if it worked out, and I think it has. My goal was to dry the beer out with sugar and push the upper limit of bittering for the style to counter the basic sweetness of the sorghum.
Makes 3.5 gallons
3 lb Briess Sorghum syrup
1.5 lb dextrose
0.5 lb maltodextrine (post-ferment)
0.75 oz Columbus at 45
1 oz Progress @ 15
1 oz Mt Hood @ 5
53 IBU OG 1.051
Nottingham
FG 1.008 before MD add.
Kegged after 21 days.
Definitely no residual sweetness. Good body. Not much head. Very hoppy nose. I had to filter it, as it looked like a hefeweizen.
Makes 3.5 gallons
3 lb Briess Sorghum syrup
1.5 lb dextrose
0.5 lb maltodextrine (post-ferment)
0.75 oz Columbus at 45
1 oz Progress @ 15
1 oz Mt Hood @ 5
53 IBU OG 1.051
Nottingham
FG 1.008 before MD add.
Kegged after 21 days.
Definitely no residual sweetness. Good body. Not much head. Very hoppy nose. I had to filter it, as it looked like a hefeweizen.