Comments to adamjg's GF recipe:
As a general comment on cooking, 5min is not enough time for Maltodextrin to dissolve. I have found that it should go in just after hot-break. That gives it 30min and usually most of it has dissolved. I do agree that sorghum extract needs a high level of Maltodextrin , such as 8 oz.
Something that brings more flavor to the batch is instead of brown sugar, use one of the raw sugars. I found that "Sugar-in-Raw" and Belgium Candi syrup were superior. Something that boosts "Sugar-in-Raw" is a slow browning in the oven. It has to be stepped up in 10°F steps every 10min to a max of about 370°F. Start the process with a 30min bake at 320°F. Lots of additional flavor is added. Just stop raising the temperature when the sugar starts sticking together. Can generate a moderate amount of smoke. Needs an even temperature.
Also agree that sorghum needs a long boil. If you use the short boil, 20min, boil suggested by some early GF recipes, the odd taste of sorghum stands out.
I add 1oz of crystal hops in the last 5min of boil when the chiller goes in for sanitation. Then another 1oz of crystal hops is added 1week later for dry hopping. Not bitter. Not sweet.
I have found that higher gravity brewers taste better. I normal shoot for 1.055 to 1.060.
I do add 3gm of calcium carbonate. My water is very soft. Do note that Briess extract has a naturally high sulfate and Na content. That can really mess with the expected bitterness of a batch. Reported water minerals used by Briess to make a 1.065 gravity wort:
Analysis Performed | MCL (mg/L) | Det. Level | Level Detected
Calcium | --- | 2.0 | 24
Magnesium | --- | 0.10 | 22
Sodium | --- | 1 | 160
Zinc | 5 | 0.004 | 0.026
Alkalinity (total as CaCO3) | --- | 20 | 370
Chloride | 250 | 5 | 29
Hardness (suggested limit = 100) | | 10 | 150 *
( HCO3 = 181 calculated)
pH | 6.5-8.5 | --- | 7.0
Sulfate | 250 | 5 | 66
When the OG is adjusted down to 1.055 and add 7gm of Calcium Carbonate, 7gm Calcium Chloride, and 1mg of Epson Salts to my local water, it produces a batch water chemistry is described by brewersfriend.com as balanced, similar to Dusseldorf, Germany. I really enjoy their beers which also have no bitterness, at least the draft served in Dusseldorf.