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Old 02-10-2013, 07:37 AM   #1
Aug 2012
Reno, NV
Posts: 21
Liked 4 Times on 4 Posts

Tomorrow I am kegging my first batch of beer ever. (Yes, I purchased a keg right off the bat to avoid bottling.) This five gallons of beer was made with six pounds of brown rice syrup, as opposed to the X amount of sorghum + Y amount of BRS simply because my LHBS only carries BRS for those that are gluten free.
Now that this batch is just about done and I'm working on improving this recipe I've made, I'm wondering if there is a reason people (HBT members and commercial brewers) insist on using some amount of sorghum despite it's flavor. Is this because of costs? Availability? Flavor?

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Old 02-10-2013, 12:49 PM   #2
Sep 2012
Posts: 142
Liked 9 Times on 8 Posts

I don't think that anyone insists on using sorghum, it is just that it has its place from a flavor profile and is easy to access for the most part. Many of us, myself included, have mad several brews without using sorghum. I prefer brown rice for my darker beers, but it doesn't lend itself, I find, to the crispness that a Belgian or pale ale can use.

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Old 02-10-2013, 05:52 PM   #3
Feb 2012
Oakland, CA
Posts: 936
Liked 75 Times on 45 Posts

Yeah, there are definitely things that sorghum extract can do that BRS isn't so good at. Sorghum goes well with fruit, as well as fruity yeasts and fruity hops, and can help provide a nice crispness to lower-gravity lighter beers. BRS is softer and rounder but feels kind of weak/flabby in low-gravity beers if it's the only fermentable.

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