Is there any ingrendient that compares to sorghum extract. I'm trying to create a recipe for a very basic gf recipe and I don't believe sorghum is in the ingredient list. ANy ideas?
I have used the Briess CBW Sorghum LME before with some success. The stats should be pretty darn close to the CBW Pilsen light LME, just the Sorghum is more fermentable in my experience (finishes with a FG=1.006ish). for 5 gallons, I use 2 cans of the sorghum extract, buy some quinoa that is certified gluten free at the store (comes in 12oz boxes, so 2 boxes would be 1.5lbs for 5 gallons) and toast it at 350F for 30-45 minutes, then add amylase powder to it (LD Carlson sells it through my LHBS) with a high mash temp (156ish) to create some unfermentable sugars. I'll also use the Simplicity candy sugars 90L or 180L for color and flavor in decent amounts (target a color and see what it comes out to). I target about 15-20 IBU with Saaz or Styrian Goldings. The yeast I use is the WLP530 Belgian and I let it free rise from 70F-80F and hold at 80 until fermentation is done. This gives some fruity and mild haylike tones to it. I notice a mild green apple note from the sorghum, but can't quite get rid of it... In something with hop character, it would likely be hidden pretty well (Vinnie Cilurzo from Russian River talks about covering equipment flaws with hops in an interview question about Blind Pig IPA).
White labs says their yeast will finish below 5ppm of gluten if pitched into a gluten free wort.
On gluten sensitivity: I have some friends that are severely sensitive, and this 5ppm might be too much for them. I ran my yeast through several cycles of gluten free beers before I would use it with them in mind.
On ingredient sourcing: some ingredients, such as brown rice, are naturally gluten free. However, if you are dealing with someone that has a high sensitivity, you have to ask if it was processed on equipment shared with gluten products (wheat and barley are the big ones). Many times the equipment is shared. Think peanuts and shared equipment.