I just used the Simple Simon Sorghum recipe from BYO. Here it is:
Simple Simon (Gluten Free)
Sorghum Beer
(5 gallons/19 L, extract)
OG = 1.047 FG = 1.011
IBU = 22 SRM = 8 ABV = 4.7%
Ingredients
6 lb. 11 oz. (3.0 kg) BriesSweet White Sorghum Syrup 45 DE High Maltose
0.50 lbs. (0.23 kg) honey
6 AAU Tettnang hops (60 mins)
(1.5 oz./43 g of 4% alpha acids)
Danstar Nottingham dried ale yeast
0.75 cups corn sugar (for priming)
Step by Step
Heat 2.5 gallons (9.5 L) of water to a boil, then stir in sorghum syrup. Return wort to a boil, then add hops and boil for 60 minutes. At the end of the boil, stir in honey with a sanitized spoon, then cool wort until sides of brewpot are cool to the touch. Transfer wort to a sanitized fermenter and top up with water to 5 gallons (19 L). Aerate wort and pitch yeast. Ferment at 68 °F (20 °C). Bottle with corn sugar.
Going into the bottles at room temp, it is slightly sour to start, slightly bitter in the middle, and finishes very dry. It is a very drinkable beer as of right now, but very mellow. I would imagine it will get even more mellow as it sits in the bottles, but I am just happy to have ANY beer right now. Any suggestions on gluten free ingredients to add to my next beer that could make it more interesting? I am open to all suggestions. BTW I only used 1 oz. of PERLE hops.