bige9920

Recipes 

So my FIL is GF, as well as my wife. So seeing my FIL and wife not be able to enjoy a cold frosty one has made me sad. So I decided to try my hand at a sorghum beer and although they think its good I have made it a quest to make a better gf beer. This is my latest trial.

3 lbs buckwheat (malted at 275* for close to 3 hrs)
.25 lbs flaked corn
.25 lbs gf rolled oats
3 lbs sorghum syrup
.5 lbs rice syrup solids
.5 Oz cluster hops (60 min)
.5 Oz cluster hops (30 min)
White labs American Ale yeast WLP060

Put 7.5 gallons water and bring to 150-155 and add buckwheat, corn, oats. Steep 60 minutes.
(I swear that the buckwheat and corn soaks 2 gallons water lol)
Then add sorghum and rice syrup solids and bring to boil.
Add hops at 60 and 30 minutes.
Cool and bring to fermenter and add yeast. This beer gave me a barely 5 gallon yield. My OG was a little low at 1.030. Oh well it really looks like my cream ale I brew a lot of. I will keep you posted as to results!

Satisfaction

Recipes 

Sounds exciting! Might do something along those lines, but double the amount of sorghum or include an equal amount of BRS.

This is what got me into brewing in the first place. Worthy cause to share the love.

bige9920

Recipes 

I was thinking of going to 5 lbs buckwheat, 1 lbs rice, and adding honey. Also I prefer beer quite hoppy so I may double the hops and keep the same times.

Pith

Recipes 

I don't know anyone GF, but I'm curious as to what flavours can be came up with and will try these GF alternatives one day.

Curious as to why you call this a "sorghum beer" when there's equal amounts buckwheat and sorghum and numerous other adjuncts. I think buckwheat beer sounds more catchy.

__________________
Call me Caleb. I'm always very interested in meeting homebrewers in Sydney and beyond.

Primary:
Secondary:
Bottled: Morat
Future: Belgian Dark Strong Ale, Australian Plambic, Australian Red Ale

bige9920

Recipes 

Oh yeah I guess I wrote that funny. I brewed a few beers with sorghum and rice only as it was available without doing the malting (I needed to research this more). I thought it was bitter and dry and not very good mouthful or body. So I started looking into alternative grains. I tried a buckwheat beer and it was better but not right still. this one is a lot more complex. It is the best looking going into the fermentor. So yeah I guess that statement was more a back story I didn't explain. lol. I really think sorghum gets bitter unless it ages like 3-6 months and then its like a wine. Buckwheat is better but strikes a flat more with me. I found the gf oats and thought they would be good for mouthful and head retention, along with the maize. I am really excited to see how it will be.

jman

Recipes 

any reports on this yet?
i'm thinking about playing around with similar ingredients and would love to hear about your results.

Pith

Recipes 

I personally think it would be interesting to do a GF braggot with half buckwheat syrup and half buckwheat honey. I wonder if someone on HBT has tried this...

__________________
Call me Caleb. I'm always very interested in meeting homebrewers in Sydney and beyond.

Primary:
Secondary:
Bottled: Morat
Future: Belgian Dark Strong Ale, Australian Plambic, Australian Red Ale

BBBF

Recipes 

I've got the malted buckwheat and buckwheat honey. I just need to start it.

Pith

Recipes 

YES. Please do it. And make a thread.

__________________
Call me Caleb. I'm always very interested in meeting homebrewers in Sydney and beyond.

Primary:
Secondary:
Bottled: Morat
Future: Belgian Dark Strong Ale, Australian Plambic, Australian Red Ale

bige9920

Recipes 

Going to bottle this thursday. I chose not to rack it and couldn't as I went to florida for a few weeks. Hehe. Pics and my thoughts are coming. Flying home today.