Shaggyt
Well-Known Member
SWMBO just made the move to a gluten free diet and I just bought some Sorghum extract (Briess) to make her an IPA. Now the questions:
1. What type of flavor does Sorghum produce relative to barley malt? Is it sweeter, finish drier, what should I expect? (this should help me determine the hop schedule)(just read ingredient list again, so nevermind)
2. How much unfermentable sugars, if any, are in Sorghum extract? Close to that of LT DME?
3. How do hop characteristics come through in regards to bitterness and flavors? Would you dial back normal malt hop addtions or hop as normal to reach targeted IBUs?
I've read through a bunch of the threads but hadn't quite found clear answers to these questions. Any help would be greatly apprciated.
Cheers.
1. What type of flavor does Sorghum produce relative to barley malt? Is it sweeter, finish drier, what should I expect? (this should help me determine the hop schedule)(just read ingredient list again, so nevermind)
2. How much unfermentable sugars, if any, are in Sorghum extract? Close to that of LT DME?
3. How do hop characteristics come through in regards to bitterness and flavors? Would you dial back normal malt hop addtions or hop as normal to reach targeted IBUs?
I've read through a bunch of the threads but hadn't quite found clear answers to these questions. Any help would be greatly apprciated.
Cheers.