Thanks for all the helpful advice on these pages!!
This weekend I am trying a pretty generic recipe. Comments welcome.
Starting with a 2.5 gal batch, since I have no idea if the person I am making it for will find it REMOTELY drinkable.
Total batch/boil: 2.5 Gal
2.5 lb Fermentap Sorghum Extract (40 ppg)
1 lb Lundberg Brown Rice Syrup (est. 35 ppg)
0.25 lb Clover Honey (35 ppg)
0.5 lb medium granulation Buckwheat (Wolff's Kasha) roasted to a darker color to be steeped
0.5 oz Cascade Pellets (5.4% AA) 60 min
0.25 oz Tetnager Pellets (3.2% AA) 15 min
0.25 oz Hallertau Pellets (4.3% AA) 5 min
2 oz MaltoDextrin 10 min
1/4 Whirlfloc Tab 10 min
1 pkg of either Danstar Windsor or Coopers Ale Yeast (havent decided yet)
Est OG: 1.058
Est FG (75%) 1.014
Est. ABV: 5.6%
Est IBU (Tinseth method): 21.5
I also have some Dry Rice Extract which I was thinking of using instead of the honey, but from what I have read, the honey might be better at helping moderate the sorghum flavor.
This weekend I am trying a pretty generic recipe. Comments welcome.
Starting with a 2.5 gal batch, since I have no idea if the person I am making it for will find it REMOTELY drinkable.
Total batch/boil: 2.5 Gal
2.5 lb Fermentap Sorghum Extract (40 ppg)
1 lb Lundberg Brown Rice Syrup (est. 35 ppg)
0.25 lb Clover Honey (35 ppg)
0.5 lb medium granulation Buckwheat (Wolff's Kasha) roasted to a darker color to be steeped
0.5 oz Cascade Pellets (5.4% AA) 60 min
0.25 oz Tetnager Pellets (3.2% AA) 15 min
0.25 oz Hallertau Pellets (4.3% AA) 5 min
2 oz MaltoDextrin 10 min
1/4 Whirlfloc Tab 10 min
1 pkg of either Danstar Windsor or Coopers Ale Yeast (havent decided yet)
Est OG: 1.058
Est FG (75%) 1.014
Est. ABV: 5.6%
Est IBU (Tinseth method): 21.5
I also have some Dry Rice Extract which I was thinking of using instead of the honey, but from what I have read, the honey might be better at helping moderate the sorghum flavor.