Well, just after buying all the equipment and 2 beer kids, my Doc informed me that I need to go gluten free.
So, I found a source for some sorghum syrup, and I'm planning on trying to make my first GF batch of beer.
My first thought was to simply try to swap out the sorghum for the malt extract in one of the kits I have. I have 2 kits, a belgian Witbier and a Tripel. I was thinking about doing this with the Witbier, since it doesn't have any specialty grains.
So, I guess my recipe then would be:
FERMENTABLES
-- 6.3 lbs Sorghum syrup
HOPS & FLAVORINGS
-- 2 oz French Strisselspalt (60 min)
-- 1 oz Coriander Seed (10 min)
-- 1 oz Bitter Orange Peel (1 min)
Anything I should add or modify? (For example, should I use more or less sorghum than I would have used Wheat Malt? Should I add some sugar or anything else? I'm worried about what 'anything else' might be, as the nearest brew store is pretty limited, so I'm thinking anything I can't get at a grocery store or the local food coop, I'd have to have shipped).
So, I found a source for some sorghum syrup, and I'm planning on trying to make my first GF batch of beer.
My first thought was to simply try to swap out the sorghum for the malt extract in one of the kits I have. I have 2 kits, a belgian Witbier and a Tripel. I was thinking about doing this with the Witbier, since it doesn't have any specialty grains.
So, I guess my recipe then would be:
FERMENTABLES
-- 6.3 lbs Sorghum syrup
HOPS & FLAVORINGS
-- 2 oz French Strisselspalt (60 min)
-- 1 oz Coriander Seed (10 min)
-- 1 oz Bitter Orange Peel (1 min)
Anything I should add or modify? (For example, should I use more or less sorghum than I would have used Wheat Malt? Should I add some sugar or anything else? I'm worried about what 'anything else' might be, as the nearest brew store is pretty limited, so I'm thinking anything I can't get at a grocery store or the local food coop, I'd have to have shipped).