Sorghum for flavor

[Zaphod]

I've got 2.5 lbs of Sorghum syrup from North Carolina that I've set aside for brewing. I'm not going for gluten-free (I don't have enough for that anyway), but want to get some of that molassesy taste in my beer. I imagine it would be best for a brown, porter, stout, or other generally darker beer. The one time I had a homebrew w/ sorghum, it tasted dry and a little antiseptic. So I'm thinking I don't want to let it ferment out too far. Maybe an imperial stout b/c of it's high FG? Or what if I were to pretend that it was candi syrup and make a Southern-style Belgian dark strong??

Any suggestions on how to use this stuff?

 

[Pappers_]

This probably isn't a very helpful reply, buy none of my replies really are, so . . .

Have you seen George Washington's porter recipe?I think it's in Radical Brewing (Randy Mosher) and uses sorghum. Frankly, it sounds horrible, but my brew partner/son has been agitating for us to do a historical brew and this one seems likely.

 

[david_42]

My experience with sorghum beers is they tend to have a sweet aftertaste, which would work well in a stout or porter. I've got a sorghum Pale conditioning where I used 30% dextrose to dry it out. I'm working on a GF stout recipe.