wshymas

Recipes 

I have a friend that has a wheat allergy and I am going to try a Gluten Free beer. what do you think of this recipe any and all tips will help. I will be brewing this weekend if I have all if the ingredients.
Also he has asked for some peach flavoring. (to each his own)


A Pro Mash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 7.00
Anticipated OG: 1.052 Plato: 12.96
Anticipated SRM: 4.4
Anticipated IBU: 31.0
Wort Boil Time: 60 Minutes
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
14.3 1.00 lbs. Rice Solids Generic 1.040 0
85.7 6.00 lbs. Sorghum Syrup 1.037 4
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Centennial Whole 10.50 23.2 60 min.
0.50 oz. Centennial Whole 10.50 7.8 20 min.

Yeast
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Wyeast 1272 GF (need to order)

david_42

Recipes 

I don't think peach and centennial will play well, but the basic recipe is sound. Maybe split the batch after fermenting and add the peaches to half? For fruit beer, it's a good idea to keep the IBU in the 10-20 range.

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