Originally Posted by celiacsurvivor
Sounds like it will be quite pale, and will have a lot of sorghum tang. I've never brewed with rice solids but I can't imagine they will add much flavour or colour.
Maybe some citrusy hops to go with the orange peel -cascades perhaps?
Most of my batches I've brewed with 1-2 lbs of Rice Syrup and 3-6 lbs of Sorghum and I've found that cutting the sorghum with rice really seems to eliminate the tang quite a bit. But you're right, a citrusy hops can help a lot too.
The working theory at the moment is that a lot of the tang may come from a high mineral concentration in sorghum. Since rice/sugar/tapioca have a low mineral concentration it would make sense that cutting sorghum with one of these would help to reduce or eliminate most of the problem tang.
I would say New Grist vs. Redbridge is a great example of how adding rice syrup can greatly improve the taste from pure sorghum.