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Here's the recipe from The Homebrewer's Garden[/url:2bh20gls] for a sorghum ale.

for 4 litres!

2.3kg sorghum malt
227g raw sorghum
227g millet or flaked corn
227g sorghum syrup

Wyeast 1028 London Ale

No hops! Hmm, and that's a lot of sorghum-related products <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

But, it's a sour beer:


Crush malt, add 4 litres boiling water, stir and add raw sorghum. Let it sit overnight, covered, to sour.

Drain and add another 4 litres of boiling water. Drain this. You should have about 6-7 litres of wort.

Boil and add the millet or flaked corn and the syrup. Boil for about 3 hours or till you have 4 litres left.

Cool and pitch yeast.

Can drink it before it has finished fermenting, or let it finish and bottle and prime as normal.

Sounds interesting...

They also have a recipe for a Sorghum Foreign Extra Stout. It's a long list of ingredients, but in a 19 litre batch they use 1.3kg of unmalted sorghum (in the all-grain version). The sorghum is boiled for 30 minutes before the mash starts, and they seem to have a protein rest at 50C for 30 minutes. Looks like a good recipe though.