Brewing up a Gluten Free Beer this weekend- anyone else? - Page 3

**uechikid** · 03-13-2010, 10:47 PM

How about posting some of the recipes you guys are using. I'm getting ready to make my second batch for a Friend. She was happy with the first batch, but the sorghum after taste, not so much. So I malted a few pounds of buckwheat and the turned it into crystal. Then I roasted 8 oz at 250 for two hours. I was going to steep 8 oz crystal and the 8 oz of roasted before adding the 6 lbs of sorghum syrup. Last time I used 1/2 oz Chinook for 60 min, 1/2 oz of cascade for 30 min and 1/2 oz cascade for 10 min. I thought I would use the same hop schedule this time. Any suggestions?

Bartman · 03-13-2010, 11:27 PM

Brewing now
6lbs Sorghum
2oz malto-dextrine
1 lb roasted buckwheat steep 30 minutes
1.25 lbs dark rice syrup
.5 oz nugget 60 min
1 oz amarillo 20 min
1 oz amarillo 10 min
1 oz amarillo 5 min
S-05 yeast
may even do a dry hop cascade

This is my first GF and only doing it to give to friends

**uechikid** · 03-14-2010, 12:19 AM

Quote:

Originally Posted by Bartman

Brewing now
6lbs Sorghum
2oz malto-dextrine
1 lb roasted buckwheat steep 30 minutes
1.25 lbs dark rice syrup
.5 oz nugget 60 min
1 oz amarillo 20 min
1 oz amarillo 10 min
1 oz amarillo 5 min
S-05 yeast
may even do a dry hop cascade

This is my first GF and only doing it to give to friends

I wouldn't brew GF if not for a friend also. But it's worth it, and it is helping me to expand my thinking. I pretty much only brew four different beers. A couple variations of pale ale, a Snowcap Clone and a Barley Wine. I have brewed a lot of different style but these are what I really like. Brewing GF is helping me to explore again.

**Lcasanova** · 03-14-2010, 12:27 AM

Quote:

Originally Posted by uechikid

I wouldn't brew GF if not for a friend also. But it's worth it, and it is helping me to expand my thinking. I pretty much only brew four different beers. A couple variations of pale ale, a Snowcap Clone and a Barley Wine. I have brewed a lot of different style but these are what I really like. Brewing GF is helping me to explore again.

From your post earlier...why don't you use the hop schedule for your pale ale and add a little corn sugar to dry it out a bit- the hops and the alcohol should help hide the sorghum aftertaste.

And to reply to that same post- I post my recipes after I taste them over time and think they turn out well, I do have some in my dropdown though.

Nice work malting

and brewing for a friend

**uechikid** · 03-14-2010, 01:06 AM

Quote:

Originally Posted by lcasanova

From your post earlier...why don't you use the hop schedule for your pale ale and add a little corn sugar to dry it out a bit- the hops and the alcohol should help hide the sorghum aftertaste.

And to reply to that same post- I post my recipes after I taste them over time and think they turn out well, I do have some in my dropdown though.

Nice work malting

and brewing for a friend

Thanks for the advise.

**Lcasanova** · 04-10-2010, 04:42 PM

Brewing this tonight and bottling up my GF Double IPA right before that. Maybe I'll get some pics

chilort · 06-05-2010, 11:54 PM

I don't come here often but I'm glad you all have a gluten free section. My wife is gluten intolerant and I brew so.... I've never made a beer with sorghum and today will be the first. I usually use dry rice malt and various fruits with a little bit of honey. Those turn out great but they aren't sooo much like beer I guess. So my local home brew place got in a 5gal bucket of malted sorghum and said "its all yours or it goes back." Drat; I bought it.

So today is going to be the first gluten free IPA. I've got a little northern brewer and some cascade but hearing that these really need more hops to cover the sorghum after taste I'm now thinking of throwing in the tetnang I have sitting around here. I've also got a pound of clover honey. And I guess I'll go a little conservative on the sorghum to keep the alcohol down because I want to avoid something that tastes like hop-wine.

Maybe in a few months I'll tell y'all how it turned out. And I'd also be interested to hear more from those that have brewed higher alcohol sorghum beers. I've had good luck with the dry rice malt beers I make but I don't want something so sweet and/or sorghum flavored we won't drink it.

**Lcasanova** · 06-06-2010, 12:33 AM

Quote:

Originally Posted by chilort

I don't come here often but I'm glad you all have a gluten free section. My wife is gluten intolerant and I brew so.... I've never made a beer with sorghum and today will be the first. I usually use dry rice malt and various fruits with a little bit of honey. Those turn out great but they aren't sooo much like beer I guess. So my local home brew place got in a 5gal bucket of malted sorghum and said "its all yours or it goes back." Drat; I bought it.

You mean 5 gallons of sorghum syrup or 5 gallons worth of malted sorghum grain? If you got a hook on some malted sorghum grain, hook a fellow brewer up!!

chilort · 06-06-2010, 01:45 AM

5 gal sorghum syrup: Briess #6142. Sorry, I'm not totally up on all the jargon yet.

**DirtbagHB** · 06-07-2010, 06:20 AM

ive been libating and scheming,
i was almost thinking of experimenting with a big GF beer, ive been watching this video by brewdog brewery of scotland. they made a 30+% stout called tactical nuclear penquin. so i was thinking about doing a double ferment. fermenting with an ale yeast, waiting for a stuck ferment, then pitching a champange yeast and seeing what it does again. prolly adding 10-15lbs of a sugar. heres a recipie that im kind of pondering.
into 5 gal
mash 4-8# of millet with amalyse
7# tapioca syrup
3.5# sorghum syrup
3-5# clover honey
8oz maltodextrin

something like
8oz of hops

pitch an ale yeast

3 weeks later pitch a champang yeast

find a way to freeze the fermenter and decant everything not frozen from the ice.

keg and force carb and become very very stupid

thoughts, opinions, concerns, alterations?