I'm on my 3rd batch using Briess 45D Sorghum Extract and I think I finally hit my stride. It's got a healthy fermenting going and my sample tastes great, kind of like a mild chocolate. My first batch was decent but with some aftertaste problems and my second batch was less than good due to the use of molasses.
The recipe I'm using is:
6lb Briess Sorghum
7/8oz of Target Hops@60
3/4oz of Kent Goldings@flameout
1lb Clover Honey@flameout
Nottingham Yeast pitched Dry @70F
O.G. 1.052 Expected F.G. 1.010
External Air Temperature @63F
I'm hoping the the lactose will balance out the metallic taste sorghum tends to leave after fermenting but I'll just have to keep my fingers crossed and wait.
I've got a second batch going at the same time the differences are
4oz of Lactose
3/4oz of Galena@60
1/2oz of Cascade@0
1/2lb of Oats steeped after a very light roast
They're only 3 days apart so I'll have to chance to compare them directly.
Some things I've noticed about using sorghum so far is that the chances of a boil over seem to be so low i almost feel I could go out and have lunch, and the krausen is also very mild. Fermentation picks up almost instantly.