Briess white sorghum extract

[Aggie10]

I accidentally ordered Briess white sorghum liquid extract.

I was planning on making my usual IPA, which is:
1.7 kg Coopers IPA Brew A LME
1.7 kg light unhopped LME
0.4 kg sugar
US05 yeast
various late and dry hop additions
Usual OG 1.055-1.057, FG 1.009-1.012

If I use 1.7 kg of the Briess in place of the light unhopped LME, what will be the effects on OG, FG, and body, dryness, taste etc.? Bad idea or not?

 

[Spikybits]

I used sorghum LME in October to do a gluten reduced pale. Came out hot, dry but somewhat grassy because of my late additions - was going for juice. My ratio was 78.95% Sorghum - which imo is too high. may have to augment water profile to supplement the mouthfeel i think comes with using sorghum

i would give the sorghum a run but in my opinion it will be on the dry side. I have never used Coopers IPA brew LME so i cannot comment if that will add some butt to the sorghum - but you should be fine 50/50

YMMV

 

[Aggie10]

thanks for input

i find that Coopers IPA is on the amber, caramel, sweet side of where i'm trying to move to in my IPAs. i like those ones, but i want to get to a lighter, cleaner, drier beer (while remaining all extract) but keep a solid hop flavour and aroma from late additions and dry hopping. this lighter brew will lean more heavily into the citrus world - likely cascade/citra or cascade/amarillo profile.

sounds like the white sorghum may be the ticket by accident anyway?!?!?

 

[Spikybits]

i say go for it. I used Knottingham as my house yeast which i have had great results with attenuation as i like dryer beers as well- if you have brewed the recipe you posted for the ipa before, i would keep the same hop schedules the same so you can compare vs the sorghum.

Best of luck but i am sure you will not need it