jojox
Member
Hi all!
I'm an experienced homebrewer and have a friend, and a nephew, who are gluten sensitive. I also have a ton of sorghum, and the ability to malt it. I hear sorghum has an undesirable "twang" and it seems most people use syrups. Is this because of the flavor? What about higher temp kilning or roasting of raw sorghum or sorghum malt, could that help?
When mashing sorghum or sorghum malt, does it convert itself? Is there enough DP to convert other adjuncts like rice etc? What are key mash temps for this grain?
Does anyone have a decent recipe with raw sorghum or sorghum malt?
Thanks!
I'm an experienced homebrewer and have a friend, and a nephew, who are gluten sensitive. I also have a ton of sorghum, and the ability to malt it. I hear sorghum has an undesirable "twang" and it seems most people use syrups. Is this because of the flavor? What about higher temp kilning or roasting of raw sorghum or sorghum malt, could that help?
When mashing sorghum or sorghum malt, does it convert itself? Is there enough DP to convert other adjuncts like rice etc? What are key mash temps for this grain?
Does anyone have a decent recipe with raw sorghum or sorghum malt?
Thanks!