Briess GF Recipes
I hope those links work.
Those are two GF recipes from Briess the maltsters and frankly on paper they look like they have serious potential.
Has anyone tried either? Feedback?
I might try that pale ale straight away.
Do you suppose they actually intended us to ferment the lager 12.5 weeks in primary? Sounds like a secondary fermentation period.
Will report back results in this space in due time.
To gluten freedom! Cheers!
I do not like Cascades with sorghum. Sorghum already has enough citrus/grapefruit for me, thanks!
i'd look at using the softer english hops, but that is just me.
Since I have enough Cascades I wil bitter it with Cascades then go Centennial for flavoring. Thanks.
I bet nobody here noticed these recipes from Briess previously or we'd have had some feedback by now. Forging ahead nonetheless...
I posted the Pale Ale recipe a while back, let me see if I can find you the link for the feedback I got (I didn't brew it though).
Found it! http://www.homebrewtalk.com/f164/gluten-free-pale-ale-132296/
why thanks lcasanova!
I finally clicked on ODaniels GF ale from his pulldown, and that is interesting as well.
I think I will sub Centennial for Cascades in the briess ale recipe and give it a go. It seems to be in keeping with the conventional wisdom on GF brewing
The common threads seem to be:
*it is impossible to overhop a sorghum beer
*we should always use the maltodextrin
*follow the aussies who may have tips on adding soy protein to achieve a normal head.
Also, that thread got me over the aussie home brewers. Those aussies are amazing cutting edge hombrewers! Now I need to see what I can learn from them as well. (brew in a bag, cool in a cube, now this from down undah!)
cheers big beers,
I've done cascades with a sorghum extract recipe as a flavor hops and it turned out really nicely.
In fact, it was the closest recipe I've yet made to tasting just like a regular non-GF beer. The strong citrus flavors of cascades overpowered the mild citrus flavors of the sorghum, meaning that nothing tasted funny.
so that is the basis of my statement. but honestly, you don't really know until you try it... do both! :ban:
hey GF Brewers, would you please let me know your opinion of those Briess recipes I linked at the top - specifically:
So sorghum brews stay in the primary fermenter the entire time? Or do you rack per typical 10 to 14 days, into secondary?
The recipes call out 1.5 weeks fermentation for the ale, and 12.5 weeks for the lager. They don't specifiy primary/secondary.
What is typical with sorghum?
PS - if that ale only needs 1.5 weeks from boil to bottle then woohoo
Hoppy Ale is in the fermenter. I used some of the forum advice this time, some I banked for later use.
*Nottingham ale. Recipe called for two. I had one. I bought another.
*recipe didnt call for irish moss. I forgot to jot it down. I didnt add it.
*maltodextrin / rice extract fail. The maltodextrin I bought @ the LHBS was actually a DME - I was too hasty and didnt read it completely. dumdum. Then I failed to acquire rice extract - truly was not meant to be. No worries.
*the instructions are contradictory/incomplete visavis the hop schedule, so I assumed more hops by a bunch just for fun. Hop schedule is thus, 1 full oz of Centennial at:
and will add 1 more oz @ end of secondary. I plan to go 2 weeks in primary 2 weeks in secondary. I think I read someplace that you want to dry hop for 2 days. I will look into that sometime in the next couple weeks to see what cognoscenti here have to say.
About the crazy heavy hops; I really enjoy the flowery, aromatic hop flavors of todays more evolved IPAs, not the bitter hops of early IPAs. If this is not a Pale Ale per se, that is quite alright with me. I want a lot of cool complex flavors, and I hope this acheives it, and also may compensate for the lost benefits of not having the rice extract & maltodextrin.
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