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Old 02-27-2011, 08:57 PM   #1
pintail78
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Jan 2011
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Anyone tried something like this? I just did:

3# sorghum extract
1/2# amber belgian sugar
1/4# dark roasted sorghum grains
4 ox maltodextrin
lots of hops, 30units
a tsp of DAP and yeast nutrient
SG 1.037 for 4 gallons

Low alcohol and calories......maybe flavor and body too!!!! We will see in a few weeks, i was going to rack this one into a secondary. Any other ideas????

 
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Old 02-27-2011, 09:26 PM   #2
motobrewer
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Originally Posted by Double_D View Post
Are you allergic to gluten?
...says the guy posting in the "gulten free brewing" subforum

 
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Old 02-27-2011, 09:32 PM   #3
Double_D
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feel better? I bet you never over look anything.. you really showed me..

 
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Old 02-27-2011, 11:32 PM   #4
dorklord
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Quote:
Originally Posted by pintail78 View Post
Anyone tried something like this? I just did:

3# sorghum extract
1/2# amber belgian sugar
1/4# dark roasted sorghum grains
4 ox maltodextrin
lots of hops, 30units
a tsp of DAP and yeast nutrient
SG 1.037 for 4 gallons

Low alcohol and calories......maybe flavor and body too!!!! We will see in a few weeks, i was going to rack this one into a secondary. Any other ideas????
Well, on topic...

I'm actually planning on making a pale mild, though I don't think I'm aiming for quite that much hops.

I'm planning 3 lbs sorghum extract, 1 lb of sugar. I'm debating using some of that 'raw cane' type sugar, to give it a bit more color/flavor.

Then I've been thinking about roasting some of my own grain to use as a specialty grain (I've got buckwheat and quinoa...)

Did you roast the sorghum yourself? The recipe I was basing mine on called for some caramalt and some pale chocolate, I was figuring I'd use maltodextrin to replace the caramalt and then was trying to figure out how to roast something to approximate the pale chocolate.

What variety of hops are you thinking of using? I'm going to be using Kent Goldings...
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Old 02-27-2011, 11:37 PM   #5
motobrewer
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Quote:
Originally Posted by Double_D View Post
feel better? I bet you never over look anything.. you really showed me..
good lord, settle down for christ sake

 
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Old 02-28-2011, 01:59 PM   #6
pintail78
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Jan 2011
carlsbad, california
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Hey all, Im a celiac....diagnosed about 3 years ago, all grain brewer before. The recipe would be a snap with barley malt. The low gravity stuff is harder with the sorghum, lightening it with honey, brown rice seems like it makes it worse.

dorklord, i roasted the grains myself, they are from twin valley mills and work good for a nutty flavor. Im using goldings and fuggles for hops.

 
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Old 02-28-2011, 02:17 PM   #7
dorklord
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Quote:
Originally Posted by pintail78 View Post
Hey all, Im a celiac....diagnosed about 3 years ago, all grain brewer before. The recipe would be a snap with barley malt. The low gravity stuff is harder with the sorghum, lightening it with honey, brown rice seems like it makes it worse.

dorklord, i roasted the grains myself, they are from twin valley mills and work good for a nutty flavor. Im using goldings and fuggles for hops.
I've never (yet) brewed anything this low in gravity, but I can see that trying to 'lighten it' too much with highly fermentables may not work out so well, since you don't have a lot of 'malt' flavor to begin with.

Did you malt the sorghum before you roasted it?

I'm actually planning on getting some sprouted quinoa from the store tonight to roast.

My wife asked me not to set the house on fire.
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Old 02-28-2011, 05:05 PM   #8
DKershner
 
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I would've gone with dark sugar, but other than that, the recipe looks pretty good. I worry a little about the FG being too low, but tough to tell with wildcard ingredients. The taste will surely be an interesting one.

BTW, I dunno about milds being a "snap" with barley. I find the low-gravities to be some of the more difficult of the brews. Although, I guess as far as low gravities are concerned, milds are among the easiest.

All this to say it certainly is easier regardless than GF brewing!

Did you crack your grains, or leave em whole? I think cracked might work well here for more body that doesnt come from sorghum.

 
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Old 02-28-2011, 05:23 PM   #9
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Quote:
Originally Posted by DKershner View Post
I would've gone with dark sugar, but other than that, the recipe looks pretty good. I worry a little about the FG being too low, but tough to tell with wildcard ingredients. The taste will surely be an interesting one.

BTW, I dunno about milds being a "snap" with barley. I find the low-gravities to be some of the more difficult of the brews. Although, I guess as far as low gravities are concerned, milds are among the easiest.

All this to say it certainly is easier regardless than GF brewing!

Did you crack your grains, or leave em whole? I think cracked might work well here for more body that doesnt come from sorghum.
Do you think I could get by with just using 3 lbs sorghum and 1 lb of dark sugar (demerara or, if necessary, caramelizing some?)
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Old 02-28-2011, 05:59 PM   #10
DKershner
 
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Quote:
Originally Posted by dorklord View Post
Do you think I could get by with just using 3 lbs sorghum and 1 lb of dark sugar (demerara or, if necessary, caramelizing some?)
Yes. Add maltodextrine though. This is a full bodied beer.

 
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