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Beer Style: Spice, Herb, or Vegetable Beer (21A)
Recipe Type: partial mash
Yield: 2.5 US gallons
Description:
Made with roasted sorghum and sorghum syrup, and pumpkin pie spices
Ingredients:
- 1 lb Sorghum, roasted (steep for 30 min prior to boil)
- 3 lbs Sorghum Syrup (prior to boil)
- 1 oz East Kent Goldings hops (60 min)
- 0.5 tsp Irish Moss (10 min)
- 0.5 tsp McCormick Pumpkin Pie Spice (10 min)
- 4 oz Malto-Dextrine (5 min)
- 8 oz Honey (flameout)
- 1 pkg Nottingham
Additional Instructions
Primary Ferment: 14 days at 70 degreesBeer Profile
Original Gravity: 1.050
Final Gravity: 1.010
Alcohol by Vol: 5.24%
Recipe Type: partial mash
Yield: 2.50 US Gallons
Procedure:
Roast sorghum at 350 degrees for 30 minutes to an hour. Let waft in a paper bag for 1 week.
Bring water to boil, and primary fermentable sugars, return to boil and achieve hot break.
Add hops, finings and other ingredients according to schedule.
Chill wort until appropriate temperature to pitch yeast.
Source: www.homebrewtalk.com
