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Gluten Free Sorghum Beer

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J

jfisherman7

NewBee
Registered Member
Feb 4, 2009
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Olympia WA
Brewcraft has a white sorghum syrup 45DE high maltose. This syrup is made from gluten free sorghum grain.It has an apparent attenuation of 70-75%.

I cooked up a 5gal. batch last night

7lbs sorghum syrup
2lbs corn sugar
2oz Hallertauer hops 4.3% (60min.)
1oz Willamette hops 4.8% (15min.)
1tsp Gypsum
1tsp Irish Moss
11 grams Nottingham Ale Yeast
OG 1.062

Has any one used this syrup befor?
I will let you know how this comes out.
 
I've used the sorghum syrup from MoreBeer before, I assume it is similar. I think theirs attenuated more though, which left the beer on the thin side. I added molasses to try and counterbalance that, so if yours is less fermentable you might get a good result. I also added toasted grains for color & flavor and was overall pleased with them.

Here are some threads about GF beer & stuff:
http://www.gotmead.com/forum/showthread.php?t=12132
http://www.gotmead.com/forum/showthread.php?t=12566
http://www.gotmead.com/forum/showthread.php?t=13563
http://www.gotmead.com/forum/showthread.php?t=14077
 
Last edited:
thanks akueck interesting threads this syrup is made from malted sorghum and has a sweet nutty taste and the wort has a nice amber color will keep you posted
 
I have some of this too. Though I know nothing about beer making I used it in the ABC group brew (in the Patrons section) and later in my Prince of Thieves Nottingham Ginger Ale (in Beer Honey?) last year, both came out fairly good, though I am trying to learn more about malted and toasted adjunct gf grains.

Keep us posted, the more info, experiments and opinions out there the better!
 
Racked this over today. It has a sweet nutty citrus taste, not bad but not like beer. I think that it would benefit from the addition of some roasted grain favor. I think the citrus flavor is probably from the Hallertauer hops.
Fermentation has been slower than a barley wort would have been but it has been steady. SG is now at 1.022, hope to see it drop another 4-6 points before bottling.
 
The roasted grains are a great addition to GF recipes. Sorghum ferments more fully than equivalently prepared barley wort, so you end up with thinner and less malty beer. Your addition of corn sugar also will tend to make the beer thinner as this sugar is fully fermentable.

You could try adding molasses with the priming sugar. Molasses should come out roughly 50% fermentable as far as I have been able to determine. Check out the priming sugars I used in one of my GF beers, which included molasses and maple syrup to try and combat the thinness of the beer; that mixture produced a good amount of carbonation (adjust amounts for your volume of course).
 
Bottled it sunday. FG 1.010, not bad my dad liked it, I made it for him. He is gluten intolerant. I would not call it beer, more like a sorghum beverage, sweet nutty with a light hopy taste with good body. I will let you know how it is in a couple weeks after it is carbonated.
 
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