Sorghum Syrup Replacement - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Sorghum Syrup Replacement

Reply
 
Thread Tools
Old 07-10-2013, 05:55 PM   #1
Spoon184
Recipes 
 
Jul 2013
Grand Rapids, MI
Posts: 14
Liked 2 Times on 2 Posts



Looking to replace the sorghum syrup with a few of the other GF options. Is there a ratio that people use when replacing sorghum syrup with brown rice syrup, agave, honey, belgian candi syrup or any of the other replacements?

Also what type of flavors do the they have or bring to the brew? Do the avoid the twangy sorghum taste?

Finally has anyone found/tried a different sorghum syrup other than briessweet?
I found some at http://muddypondsorghum.com/?mainURL...d_Sorghum.html
I am assuming it will still contain that "sorghum taste". Any thoughts on that?
__________________
Primary - Chocolate Coffee Stout-GF
Secondary - Two Hearted Clone-GF
Bottled - First Round Jitters-GF

Future-Black IPA, Brown Ale, Scottish Ale, Maybe a Chocolate Oatmeal Raisin

 
Reply With Quote
Old 07-13-2013, 06:34 AM   #2
igliashon
Recipes 
 
Feb 2012
Oakland, CA
Posts: 936
Liked 75 Times on 45 Posts


First, a word of caution: sorghum, while it is a grain crop, is also a "cane" crop, like sugar. Oftentimes, if you see "sorghum syrup", it is made from the cane juice of the plant, NOT the grain.

Second: you can sub sorghum syrup for brown rice syrup 1:1. Honey and agave you would probably want to use a little more, not because they'll lower the OG but because they will attenuate more fully. For example, if you had an OG of 1.053 from an all-honey batch, it might go all the way down to 1.004 with a yeast like Fermentis US-05, whereas an all-sorghum batch might stop at 1.012. Belgian candi syrup is rated at 1.032, meaning it contributes 32 gravity points per pound of syrup added to a gallon of water (ppg, or points-per-pound-per-gallon). That's a little bit less than your average Briess sorghum syrup, which is usually (IIRC) rated at 1.037.

Rice syrup doesn't really avoid the twangy taste, it reduces it a bit but it's definitely not a huge improvement. Candi syrup helps a little bit but for lighter beers you can't really use enough to do much good. Honey can help, if you use the raw unfiltered stuff, but then it just tastes like honey. Agave is nice, I'm still trying to figure out exactly what it's bringing to the table, but for what it's worth, the only extract beers I brew these days contain a combo of sorghum extract, rice syrup, agave nectar, and a light honey like clover or orange blossom. It's not exactly "beer-like", but it's nicely balanced and doesn't have any prominent off-flavors.

Finally, stay AWAY from molasses--that stuff really amplifies the metallic sorghum twang. Using plenty of yeast nutrient to increase FAN seems to help, as does adding the sorghum at the end of the boil.

For more info, see this blog post I did: http://beyondbarley.blogspot.com/201...act-beers.html

 
Reply With Quote
Old 07-13-2013, 03:20 PM   #3
EvanLouis
Recipes 
 
Jul 2012
Posts: 134
Liked 4 Times on 3 Posts


Might I suggest doing a partial mash, honey, and late boil sorghum? Maybe a mash of mainly malted millet and buckwheat.

 
Reply With Quote
Old 07-15-2013, 01:03 AM   #4
robbyhicks
Recipes 
 
Nov 2011
Casper, Wyoming
Posts: 152
Liked 6 Times on 6 Posts


I just picked up a 7lb jug of tapioca syrup... jug says its a gf fermentable that replaces lme 1:1... I'll post a pic soon. anybody used it?

 
Reply With Quote
Old 07-16-2013, 02:30 AM   #5
Spoon184
Recipes 
 
Jul 2013
Grand Rapids, MI
Posts: 14
Liked 2 Times on 2 Posts


Thanks for the breakdown Igliashon! That helps a ton! Gave me alot of good ideas for my next brew! Awesome blog by the way!
__________________
Primary - Chocolate Coffee Stout-GF
Secondary - Two Hearted Clone-GF
Bottled - First Round Jitters-GF

Future-Black IPA, Brown Ale, Scottish Ale, Maybe a Chocolate Oatmeal Raisin

 
Reply With Quote
Old 08-01-2013, 04:58 AM   #6
sorghumbrew
Recipes 
 
Jun 2013
Posts: 1

Sorghum grain? Anyone try that?

 
Reply With Quote
Old 08-01-2013, 12:26 PM   #7
robbyhicks
Recipes 
 
Nov 2011
Casper, Wyoming
Posts: 152
Liked 6 Times on 6 Posts


Bards tale ale... gluten free brew out of wisconsin I think... they use malted sorghum... I havnt been able to find it except in midwest supplies clone kit...

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sorghum Syrup v Brown Rice Syrup Lcasanova Gluten Free Brewing 19 04-29-2014 05:08 PM
Whole Foods Sorghum Syrup vs Sorghum Liquid Extract cstarner Gluten Free Brewing 1 02-18-2013 02:38 PM
Sorghum vs rice syrup mtbskier Gluten Free Brewing 2 01-26-2013 03:57 PM
any way around the taste off sorghum syrup edwxxx Gluten Free Brewing 4 11-03-2012 09:57 PM
Sorghum Syrup Comparison DKershner Gluten Free Brewing 16 11-24-2009 01:38 PM


Forum Jump