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Maillard Malts® Sorghum Extract Syrup


SKU# U20076

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Made from 100% white sorghum grain, this gluten-free syrup provides mild flavor and pale color to your home brewed beers.

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Maillard Malts™ Sorghum Extract Syrup

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  • Maillard Malts™ Sorghum Extract Syrup
  • Maillard Malts™ Sorghum Extract Syrup 6.0 lbs
  • Maillard Malts™ Sorghum Extract Syrup 3.15 lbs
Product Details

Made from 100% white sorghum grain, this gluten-free syrup provides proteins and amino acids necessary for yeast nutrition, head retention and body along with color and flavor. Mild flavor and pale color (2° -6° L) with a yield of 37 ppg. Our malt jugs are made from BPA-free plastic.

5.0 / 5.0
12 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
A must-have for my brewing needs. Please keep it in stock. Thanks!
February 13, 2018
3 months ago
Tasty and Fun
I bought some of this just to switch things up and was able to make a nice dry stout with it. I went with 83% extract, 11% roasted barley, about 7% crystal 60 and S-04 yeast. After just 3 weeks in the fermenter and 16 days in the bottle it's actually quite smooth.
July 17, 2017
1 year ago
Awesome extract!!!!
Great it works perfect for me!!!! The flavor is excellent and I like the color, thanks again .
June 6, 2017
11 months ago
Used for Gluten Free IPA
I use this for Gluten Free IPA which turns out GREAT.
February 9, 2017
over 2 years ago
Nice GF Brewing Stuff!
First of all, don't be a hater. I do have allergies to wheat, barley and other glutenous grains verified by an Allergist MD. On the up side, I no longer run from toilet to toilet and otherwise feel much better. On the down side gotta find new brewing techniques. While it's not the same as barley-based brewing, brewing with Sorghum does produce a drinkable product and with some creativity your can mirror many popular beer styles. Maillard Malts Sorghum Extract Syrup is easy to work with and I've gotten good results in porters, ales and a Gran Cru. It tends to not ferment as thoroughly as barley malts so go for more malty recipies, augment with a little honey and go as hoppy as you want. The Maillard Malts Sorghum Extract will gobble up your triple hopping and ask for more!
November 4, 2015
The Only HomeBrew Base for Celiacs
I have Celiac disease so most malts are out of the question for me. I've brewed multiple batches using this syrup and had good success. Plan on adding herbs and spices along with hops to improve the interest. Recently I've been experimenting with Chamomile and a hint of peppermint (Just below the taste threshold)
December 17, 2013
I use this stuff to brew beer for my wife who has celiacs. It's fun to use, it's pretty easy to make up your own recipes, I usually steep rice before using it, apparently that takes some of the "tin" taste away?
November 12, 2013
Good stuff. Hard to mask the flavor, but lots of hops helps. My buddy is intolerant, and he likes it.
September 1, 2013
Perfect for gluten free brews
I brew with this a lot, since I have celiac disease. It makes beer available to me again! I like to use a little honey to mellow the sorghum aftertaste.
August 4, 2013
3 Years of Great Results
The beer I make using NB Sorghum Syrup is a big hit with friends who are gluten free. I've been brewing with sorghum for three years now and it is the beer I make most often.
July 13, 2013
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Browse 4 questions Browse 4 questions and 14 answers
Hi! How much of this product do I need to make 50L of beer?
A B on Mar 23, 2016
BEST ANSWER: 50L of beer is about 55 quarts or almost 14 gal. The amount use would depend on your recipe and the OG you are shooting for. If you are making an all extract beer and want to substitute the sorghum for the LME called out in a recipe I would substitute it pound for pound. I would expect an OG of around 1.055 if you used 7 pounds of extract for 5 Gal. of beer. If that is what you are shooting for use about 20 pounds for 50L. The extract is available in 6 lb. and 3.15 lb. containers. Use 3 6 lb. containers and 1 3.15 lb. container and increase your batch size to 15 gallon.
Just realized I need to avoid gluten; most GF beers I've found are IPAs, Lagers,etc But I liked the Brown Ales, Bourbon Barrel Porters, Toast/Charred flavors..... any recipe advice?? Are these possible with Sorghum or ??
A shopper on Feb 17, 2017
BEST ANSWER: Darker beers like browns and porters should be possible with adjunct's. I haven't tested a few of my recipe's out yet, but I have designed a GF oatmeal stout where I'm roasting my own oats to get that toasted flavor and color you could typically get from roasted barley. A key to that though is that you still need to introduce a second source of amylase enzymes to convert the oats starch to sugar during boil. Currently I'm working on a GF raspberry sour with honey and rice flakes to counter some of the sorghum after taste.
Can you tell me the origin of the Sorghum in the extract?
A shopper on Feb 9, 2017
BEST ANSWER: Sorghum is a gluten free crop that is unique to itself. It is a plant which is sort of between maize (corn), oats, and bamboo. The crop is shredded/pressed, the juices are extracted, then treated like maple sap into syrup. Sorghum in itself can be used like molasses, maple syrup, and surely more nutritious and a healthier option than maize (corn) syrup! Some palates receive a "metallic" taste if too much sorghum is used, many people do not have any such experience, so just like using grain mixes, there isn't an absolute right or wrong for how much to use, but rather it is a personal preference. Celebrate its use and enjoy adjusting its quantity in your recipes! Cheers!!
Hi, is the sorghum malt syrup gluten free without risk of cross contamination?
V G on Mar 5, 2016

The sorghum malt syrup is indeed gluten free without the risk of cross contamination. I hope that this helps!

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