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I must admit I've thought along these lines.

On a slightly related note, I'm planning a small batch made with about 35% (South African) malted sorghum porrige.
I love the earthy taste and smell of sorghum. How it'll translate to beer, I don't know.

As far as I recall, Guinness Foreign Extra Stout made in Nigeria has a portion of sorghum. The Homebrewer's Garden book also has a recipe for a sorghum-based beer. I'll check it out for you if you like.

Yeah, I think they even use it in other SAB beers in SA as well, because the flavor is popular.
But by far the most popular is sour sorghum beer, which tastes nice and sweet/sour,
but smells like ripe feet! (but thats a story for another topic)

I was thinking some pale malt, chocolate malt, and ground sorghum.
I'd be interseted to hear what's in the book, cheers <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

No prob! It'll be tomorrow evening at the earliest (away from home right now). Didn't realise sorghum could be so easy to get. Must see if I can get some in Germany too.

sorghum can also be malted

Source; Desigining Great Beer
Shorgum; Has a high tannin (polyphenol) content. It tends to create cloudy beers, so much in fact that sorghum beer (indigenous to southern Africa) is known as "opaque beer". The beers made from this grain are most often described as sour but that may be due more to the action of lactic acid bacteria than to flavours contributed by the grain. In recent years, large commercial producers in Africa have managed to make crystal clear light lagers from this grain.
Hope this of some use to ye.
Ale Man