Since I've malted about 2 lbs of sorghum, I thought I'd give this a try in the next few weeks if I have some time.
Now, I've read that it is best to grind the malted grains into a flour to get better utilization and that using rice hulls is a must because most gluten free grains do not have a husk, so I'll most likely do that.
And because the gelatinization temperature of sorghum is between 154-172 F I will need to use a decoction mash with modified temperatures to convert the starches into sugar.
Here's one dated post that mentioned this http://www.homebrewtalk.com/f36/schm...-method-96925/
, I replied here but didn't get anything so I figured I'd post here and see if anyone has some input
I've slightly changed what I have from that post and have another method as well.
Here is the first:
1. Heat 2 gallons of water to 110-F and mix in crushed malt
2. Rest at 104-F for 30 minutes
3. Add .75 gallons of boiling water to reach 131-F, hold for 30 minutes
4. Remove .75 gallons of clear liquid (full of enzymes) from mash and let cool to 80-F
5. Add .5 gallons of boiling water to reach 158-F, hold for 20 minutes
6. Boil for 30 minutes (to gelatinize) then cool to 158-F
7. Once cool, return clear liquid from #4 for target temp of 149-F, hold for 1 hour
8. Add 12 oz. of rice hulls to lauter tun and add mash, mix with rice hulls
9. Sparge with 3.25 gallons of water at 170-F
10. Recycle runnings until wort is clear
11. Collect about 4.75 gallons of wort
12. Boil like normal, top up to 5 gallons
And the second:
1. Heat 3 gallons of water to 110-F and mix in crushed malt
2. Rest at 104-F for 10 minutes
3. Remove 1/3 of the mash and boil for 20 minutes
4. Add back to main mash and rest at 140 for 30 minutes
5. Remove 1/3 of the mash and boil for 20 minutes
6. Add back to main mash and rest at 160 for 30 minutes
7. Remove 1/3 of th emash and boil for 20 minutes
8. Add back to main mash and rest at 168 for 60 minutes
9. Sparge with 3.5 gallons of water at 170-F
11. Same as above
12. Same as above
Any one got any ideas?