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Sorghum-redruM ale

169 calories 14 g 12 oz
Beer Stats
Method: Extract
Style: Alternative Grain Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 78% (steeping grains only)
Source: Herr Stein
4.00 (1 Review)

Hop Utilization: 99%
Calories: 169 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created Friday November 1st 2019
Amount Fermentable Cost PPG °L Bill %
3.15 lb Briess - LME White Grain Sorghum3.15 lb LME White Grain Sorghum 34.5 3 68.5%
12 oz Candi Syrup - Belgian Candi Syrup - D-4512 oz Belgian Candi Syrup - D-45 32 45 16.3%
10 oz Honey (Buckwheat)10 oz Honey (Buckwheat) 35 2 13.6%
0.30 oz Grapefruit0.3 oz Grapefruit - (late boil kettle addition) 2.75 0 0.4%
0.30 oz US - American - Red Quinoa0.3 oz US - American - Red Quinoa 1 0 0.4%
0.30 oz US - American - Amaranth0.3 oz US - American - Amaranth 1 0 0.4%
0.30 oz US - Buckwheat groats0.3 oz US - Buckwheat groats 1 0 0.4%
73.60 oz / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Columbus0.25 oz Columbus Hops Pellet 15 Boil 60 min 19.27 20%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 5 min 3.59 40%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Dry Hop Day 10 40%
1.25 oz / 0.00
Fermentis - Safale - American Ale Yeast US-05
1 Each
Attenuation (avg):
Optimum Temp:
54 - 77 °F
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 51 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 0 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100

Interesting and a fun beer to brew as it uses grains you don't normally see. I don't like the taste of Sorghum but this recipe blends everything together well and the crispness of the grapefruit is quite refreshing. Hardest part was coming up with a name that rhymes with Sorghum. lol

*Rinse the specialty grains thoroughly and drain all of the water out. Spread the grains onto a baking sheet and place them in a pre-heated oven at 300° F for an hour and then at 350° until they just start to turn toasty, keep a close eye on them, you don't want a burnt taste, just slightly more than a tan color. Let them cool. Steep grains in 4.5 gallons of water. Turn off heat and stir in sorghum extract and Belgium syrup. Bring to a boil and add hops.

**Grate the grapefruit rind being careful not to get any of the white pith under the rind its very harsh and bitter. Add zest at last 5 min of boil.

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  • Public: Yup, Shared
  • Last Updated: 2021-11-23 21:52 UTC
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Herr Stein 11/01/2019 at 01:38pm
4 of 5

Brewed for my daughter in law who has a gluten intolerance. This is very good and refreshing. I do not like the taste of sorghum but the other grains blend into it nicely. For IPA lovers its tart and tangy. Good on a hot summer day!

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