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.
good luck!
__________________
As of 1/30/12. Primaries: So. German Lager; Calypso Blonde; Am. Pale Ale.
Brite Tank: rose wine kit.
Kegs: Dark & Stormy & Yummy Porter.
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!)
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.
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.
cool. good to hear it worked for you. I did two 3-Gallon batches side by side. one English Pale Ale and one IPA. [hop schedules posted in the O'Daniel recipe http://www.homebrewtalk.com/f78/gluten-free-sorghum-ale-116999/]. I liked the English PA much better, as did the gluten-free person that I made it for. (looking back at it- i used Cent/, Chinook and Cascade, not just Cascade).
so that is the basis of my statement. but honestly, you don't really know until you try it... do both!
__________________
As of 1/30/12. Primaries: So. German Lager; Calypso Blonde; Am. Pale Ale.
Brite Tank: rose wine kit.
Kegs: Dark & Stormy & Yummy Porter.
Last edited by midfielder5; 01-14-2010 at 06:01 PM.
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:
60 mins
20 mins
5 mins
flameout
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.
Last edited by anemic; 01-31-2010 at 09:04 PM.
Reason: typoze
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:
60 mins
20 mins
5 mins
flameout
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.
Sorry I didn't see this before you brewed...a few thoughts:
The recipes on Briess are about 1/4 of the basis for my GF haus ale recipe here and here
I dont think your hop schedule is 'crazy heavy' and I would probably add more if I were making a GF IPA
You probably got dextrin or carapils DME, just send it along to an extract brewer on the forum!
Brown rice extract could be added later on, just boil in water and add to fermenter slowly. Maltodextrin can be too.
Briess GF Recipes
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