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Old 06-16-2012, 07:24 PM   #1
igliashon
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Default Call for Tried-and True Recipes for the Wiki

Please post here any of your favorite tried-and-true gluten-free beer recipes that you're comfortable sharing on the wiki. I need the name, batch size, style, grain bill, hop schedule, yeast, fermentation time and temps, any special instructions, your name, brew date, and tasting notes. Pics are also appreciated.

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Old 06-24-2012, 04:35 PM   #2
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Witless (Belgian Wit-style) (First brewed March 2010)
5 gallon batch
6 lbs Sorghum Extract (1 year-old 3 lb jars from House of Hops)
1 lb Rice syrup solids
2 oz Strisselspalt, 60 minutes
1 oz coriander 10 minutes
1 oz bitter orange peel, 1 minute
Spoonful of molasses
4 oz Maltodextrin
Yeast: Safbrew T-58

Fermented for 3 weeks at 68 F.

I've made this beer several times, and it is consistently a favorite. Spicy notes from the yeast, hint of coriander and citrus. I usually carbonate this one fairly high (3+ volumes CO2), so there is a significant acidic bite from the carbonation. Best batch was with a late addition of the sorghum and rice at 30 minutes.

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Old 06-24-2012, 04:38 PM   #3
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Mild Ale (British Mild) (First brewed Jan 2012)
5 gallon batch
3.1 lbs sorghum extract
1 lb D2 sugar syrup
.5 lbs honey
4 oz maltodextrin
.8 oz EKG (60 min)
.2 oz EKG (15 min)
pitched S-04 around 70 F
Bottled 3 weeks later with 5 oz table sugar.

There's some nice caramel flavors from the D2.

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Old 06-24-2012, 04:41 PM   #4
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Pale Mild (British Pale Mild) (First brewed march 2011)
3 lbs Sorghum extract
.5 lbs Demerara
.5 lbs Brown Sugar
.25 lbs dark amber candi sugar
4 oz Maltodextrin
.7 oz East Kent Goldings (55 min)
.2 oz East Kent Goldings (15 min)
Spoonful of molasses
Yeast: Safale S-04

Fermented 3 weeks at 68 F

This is very similar to the mild ale, but much lighter in color. The hops come through a bit more on this one. It is a really good, easy drinking session beer.

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Old 06-24-2012, 04:44 PM   #5
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Thanks! I'll add these post-haste.

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Old 06-24-2012, 04:45 PM   #6
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Hefe (Hefeweizen) (First brewed July 2011)
6 lbs sorghum extract
1 lb demerara
4 oz Maltodextrin
.8 oz Tettnang (60 minutes)
Fermented 3 weeks at around 70
Danstar Munich wheat beer yeast

My regular beer drinking friends thought this tasted very much like a real Hefe. Nice banana notes from the yeast, very foamy head.

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