Beer Style: Spice, Herb, or Vegetable Beer
(21A)
Recipe Type: partial mash
Yield: 2.5 US gallons
Made with roasted sorghum and sorghum syrup, and pumpkin pie spices
Original Gravity: 1.050
Final Gravity: 1.010
Alcohol by Vol: 5.24%
Recipe Type: partial mash
Yield: 2.50 US Gallons
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