Byrdbrewer
Well-Known Member
Cheers all, I just brewed a small batch of sorghum beer (first batch ever) and had a few questions for some of you more experienced brewers out there. My recipe is as follows, for a 2.5 gal test batch.
3.3 lb Sorghum syrup
.5 lb Rice syrup solids
1 oz cascade hops 5 min into boil
1 oz cascade hops 15 min into boil
1 oz cascade hops 2 min before the end of the 60 min boil.
OG = 1.064
FG = 1.012
A nice 8% delightful brew
I fermented for 13 days, and now I'm bottle conditioning ( so fare 2 days in). I carbed some with tabs and some with maple syrup.
I tried one last night just to see what it tasted like, and it was surprisingly pleasant tasting for being so young - The only thing is (and this may not be a bad thing) it tasted more like wine than beer. It had a very distict dry wine taste. This is the first time I have ever used rice syrup solids, and my question is - is that why it tastes like wine, did I make a sorghum saki on accident? Thanks in advance for your responses
on a side note - it was surprisingly clear and crisp.
3.3 lb Sorghum syrup
.5 lb Rice syrup solids
1 oz cascade hops 5 min into boil
1 oz cascade hops 15 min into boil
1 oz cascade hops 2 min before the end of the 60 min boil.
OG = 1.064
FG = 1.012
A nice 8% delightful brew
I fermented for 13 days, and now I'm bottle conditioning ( so fare 2 days in). I carbed some with tabs and some with maple syrup.
I tried one last night just to see what it tasted like, and it was surprisingly pleasant tasting for being so young - The only thing is (and this may not be a bad thing) it tasted more like wine than beer. It had a very distict dry wine taste. This is the first time I have ever used rice syrup solids, and my question is - is that why it tastes like wine, did I make a sorghum saki on accident? Thanks in advance for your responses
on a side note - it was surprisingly clear and crisp.