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Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > 2.5 gal Gluten free IPA Recipe Thoughts?
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Old 07-17-2013, 04:37 PM   #1
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Default 2.5 gal Gluten free IPA Recipe Thoughts?

Looking to try a second batch of Gluten free for my wife and need some input.
My first batch turned out like grapefruit juice and I really need this one to turn out better.
Can anyone see pitfalls in this?

Name Type %/IBU
8.0 oz Candi Sugar, Amber (75.0 SRM) Sugar 8.3 %
2 lbs Rice Extract Syrup [Boil for 60 min](7.0 SRM) Extract 33.3 %
0.25 oz Magnum [14.00 %] - Boil 60.0 min Hop 22.6 IBUs
2 lbs Sorghum Syrup Extract [Boil for 15 min](3.0 SRM) Extract 33.3 %
1 lbs Rice Extract Syrup [Boil for 15 min](7.0 SRM) Extract 16.7 %
1.00 oz Chinook [13.00 %] - Boil 5.0 min Hop 16.8 IBUs
1.00 oz Saaz [4.00 %] - Boil 5.0 min Hop 5.2 IBUs
6.00 oz Malto-Dextrine (Boil 5.0 mins) Other
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast
8.0 oz Honey [Boil for 2 min](1.0 SRM) Sugar 8.3 %

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Old 07-17-2013, 09:17 PM   #2
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I'm no expert but I have used 4oz of malto in 5 gal batches with similar sorghum and rice syrup and Candi syrup ratios. So I'd think adding honey and more malto might make it too sweet.

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Old 07-17-2013, 09:33 PM   #3
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Maltodextrin is pretty much just food starch. It adds mouthfeel, not sweetness. Honey will actually dry a beer out. Add some roasted grains for complexity.

Those hops are not going to give you an IPA. More like a pale ale. I would spread the hops out over 20 min. Plently at 0 and a hop stand. I would also use a clean bittering hop at 60 and something to dry hop.

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Old 07-17-2013, 09:35 PM   #4
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Correction. Missed the magnum at 60. I would still recommend a hop stand and dry hops.

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Old 07-17-2013, 10:31 PM   #5
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I want to stay away from the citrusy hops because of the grapefruit tendencies of sorgum anyway, would you recommend more Magnum or Saaz at flame out and dry hop?

Is it hard to roast your own grain? I'll have to look. And do most people just get those at the grocery store, like Quaker Oats? I have all these other ingredients on hand and don't have a local HomeBrew store.

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Old 07-18-2013, 08:01 AM   #6
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It's quite easy to roast your grains. If you don't want to malt them, just stick them in the oven. Some people like to soak them a little, first. But I would always encourage people to start malting grains. It's fun to do and you know you have done the beer pretty much completely from scratch.

I say go with a dry hop. Why not? What's the worst that can happen? I have pretty much become addicted to dry hopping recently.

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Old 07-18-2013, 08:44 AM   #7
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I'd suggest dry hopping with Saaz.

Light roast and steep the grains, this will add a little more complexity and depth to the beer. More of a backbone for the hop bitterness to balance against.

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Old 07-18-2013, 08:45 AM   #8
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How the heck are you guys getting honey to dry a beer out? If I use over 8 oz in a 3-gallon batch, it's like I might as well be drinking a mead.

To the OP: chinook is pretty citrusy, if you're avoiding citrusy hops I'd say swap it out for something else. It'll overwhelm the saaz, too. I might suggest sorachi ace, it would play well with the saaz. Horizon also comes to mind, for a sweet and spicy--but not fruity--character. Santiam would be interesting, too--I recently tried an IPA that Harvester made as an R&D batch that was all santiam, and it was really interesting, kinda minty and herbal.

Am I reading this right, that you have hops added only at 60 min and 5 min, for a total of around 45 IBU? I would recommend moving those 5-min additions up to 10 minutes, or moving one up to 15, or doubling them if you're hell-bent on only putting in additions that late. Or downgrade the recipe to "pale ale" status, cuz with that hop bill, you're quite a ways off from an IPA (at least by west coast standards).

Also, are you using candi sugar or candi syrup? They are VERY different in flavor.

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Old 07-18-2013, 02:29 PM   #9
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Quote:
Originally Posted by igliashon View Post
How the heck are you guys getting honey to dry a beer out? If I use over 8 oz in a 3-gallon batch, it's like I might as well be drinking a mead.
Maybe I won't use Honey in this batch as she doesn't really like honey anyway?

Quote:
Originally Posted by igliashon View Post
To the OP: chinook is pretty citrusy, if you're avoiding citrusy hops I'd say swap it out for something else. It'll overwhelm the saaz, too.
I'll probably just use Magnum and Saaz and move those additions up as I have a pound of each waiting to be turned into some juicy goodness.


Quote:
Originally Posted by igliashon View Post
Also, are you using candi sugar or candi syrup? They are VERY different in flavor.
I was going to make my own candi syrup just for some color. Maybe If I toast my own oats or other other grain I can achieve some color.
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Old 07-18-2013, 03:33 PM   #10
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Went to an organic food store today and picked up some quinoa, millet, and steel cut oats.

I'm thinking about using the millet and toasting it for an earthy type flavor. As far as how much??? Would a pound be sufficient?

Would you guys recommend using some of the other grains I got or just keep it simple?

After toasting, I just steep them like I would a specialty grain in a regular brew, right?

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