roadkizzle
Well-Known Member
So I'm thinking of making some American Light Lagers but after driving through farmland in Texas I was wondering why breweries only seem to use corn or rice.
I was thinking of getting some sorghum, grinding or milling it up and using it as an unmalted adjunct at about 20% of 6 row lager grist.
Does anyone have any experience using grains other than corn or rice as an unmalted adjunct in part of a grain bill?
This won't be a gluten free beer, and I am wanting to use the unmalted grains as adjuncts instead of malting them or using syrups.
I was thinking of getting some sorghum, grinding or milling it up and using it as an unmalted adjunct at about 20% of 6 row lager grist.
Does anyone have any experience using grains other than corn or rice as an unmalted adjunct in part of a grain bill?
This won't be a gluten free beer, and I am wanting to use the unmalted grains as adjuncts instead of malting them or using syrups.