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Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Dual Spires Black Lodge Ale
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Old 02-05-2013, 05:19 PM   #61
tommyguner03
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i am thinking about adding coco powder in secondary when the time comes. any ideas on how to go with this? boil the coco powder? bad idea all together?

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Old 02-06-2013, 06:01 PM   #62
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Quote:
Originally Posted by rlbois1
Bottled this last night after 2 weeks in the primary and a week in the secondary. The final partially filled bottle was so good I drank it warm and flat... This could turn out to be a very good beer; more to come.

Pretty easy; only did a 45 minute boil:
Time - Additions
45min - 3lb sorghum, 3lb rice syrup, 1lb D-180 Dark Candi, 8oz Blackstrap Molasses, 5oz Dextrose, .5oz Cascade, .5oz Northern, 8oz maltodextrin, 1tsp gypsum
22min - .25oz Cascade, .25oz Northern
15min - 1tsp irish moss, 0.5tsp Yeast Nutrient
5min - .25oz Cascade, .25oz Northern

OG - 1.056
FG - 1.010
ABV - 5.9
IBU - 35
SRM - 27
What advise can you provide in regards to the taste the sorghum leaves? Can I just use 6lbs of rice syrup instead? what is the best method to get rid or lessin the taste of sorghum?
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Old 02-06-2013, 07:26 PM   #63
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Still a little sweet but about a week from now it will be awesome after it conditions a little longer. Fantastic lacing for a GF beer.

image-4100285630.jpg

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Drinking - Blueberry Oatmeal Stout
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Bottled - Cloistered (Mead)
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Primary - The Slippery Kilt (Scottish 80 Shilling)
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On Deck - The American Dream (APA)
On Deck - Kolsch
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Old 02-06-2013, 07:40 PM   #64
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i cant wait till mine is ready!! looks awesome

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Old 02-07-2013, 02:41 PM   #65
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Quote:
Originally Posted by tre6mafya View Post
What advise can you provide in regards to the taste the sorghum leaves? Can I just use 6lbs of rice syrup instead? what is the best method to get rid or lessin the taste of sorghum?
Some folks advocate adding half of the sorghum at flameout as a way of reducing the twang. You could sub rice syrup for the some or all the sorghum, but the rice syrup is pretty light and doesn't come as close as the sorghum does in mimmicking "real" LME. I also believe some brews are better suited for masking or minimizing the twang. For the Dual Spires, I feel like the "piney" flavor from the Northern Brewer hops along with dark D-180 candi syrup worked well. Also the "all sorghum" rasberry ale recipe I got from Spaced worked very well with the sorghum. Hope this helps.
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Previous:*Kitchen Sink Pale Ale, Annapolis Canadian Ale, *Dual Spires Black Lodge Ale, *3 Falls Blonde Ale, *5 Star American IPA, *Lucky 13 Imperial IPA, *English Pale Ale
Bottled/Pigged: Oak Aged Annapolis 90 Minute IPA(11/17/12), *Black Hops American IPA(11/25/12), *Centennial Honey Ale(12/29/12), *Rick's Rasberry Ale(1/18/13)
Secondary: Empty
Primary: Empty
In Planning: *Blackberry Ale

All (mostly) *Gluten Free; All (most of) the time...
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Old 02-08-2013, 01:20 PM   #66
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Thanks alot that helps tremendously! I think I'm ready to brew

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Old 02-09-2013, 10:05 PM   #67
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I'm getting ready to brew this recipe. What do you use for yeast nutrient? I've emailed the bigger names about their products and the consensus is, "We can't say it's gluten free". I was thinking about buying two packs of yeast and boiling one to feed the other.

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Old 02-10-2013, 12:12 AM   #68
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No one has ever had a reaction to a beer made with yeast nutrient. Whatever contamination might have made it into the yeast nutrient, the concentration already is so dilute that it would likely be undetectable (i.e., no worse than getting gluten-free grains from a bulk bin at a grocery store), and 0.5 tsp in 3 gallons of water will further dilute that miniscule concentration 4608 times (3 gallons equals 2304 teaspoons, so a half-teaspoon in 3 gallons is 1 part in 4608). Seriously, it is nothing to worry about.

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Old 02-10-2013, 07:27 PM   #69
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I am celiac, I used White Labs Servomyces. Worked great... Their stuff is up to 2 PPM according to the FAQ. -Matt

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Old 02-16-2013, 09:00 PM   #70
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Quote:
Originally Posted by rlbois1 View Post
Bottled this last night after 2 weeks in the primary and a week in the secondary. The final partially filled bottle was so good I drank it warm and flat... This could turn out to be a very good beer; more to come.

Pretty easy; only did a 45 minute boil:
Time - Additions
45min - 3lb sorghum, 3lb rice syrup, 1lb D-180 Dark Candi, 8oz Blackstrap Molasses, 5oz Dextrose, .5oz Cascade, .5oz Northern, 8oz maltodextrin, 1tsp gypsum
22min - .25oz Cascade, .25oz Northern
15min - 1tsp irish moss, 0.5tsp Yeast Nutrient
5min - .25oz Cascade, .25oz Northern

OG - 1.056
FG - 1.010
ABV - 5.9
IBU - 35
SRM - 27
just bottled today .. and man it came out great!!.. thanks again for the recipe
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