I've been reading about using sorghum syrup for the gluten free beer and, although I don't care about the gluten free part, I'm intrigued.
As opposed to honey, which is mostly just sugars, could sorghum be added to an extract kit such as a porter or marzen? If so, when and for how long?
I'd be interested in retaining as much of the flavor as possible and maybe boosting the ABV a bit.
Any help appreciated.
Rick in Atlanta