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-   -   First GF Brew: Carrot-Rice-Quinoa. It's Drinkable! (http://www.homebrewtalk.com/f164/first-gf-brew-carrot-rice-quinoa-its-drinkable-315054/)

pbaker 03-21-2012 11:06 PM

First GF Brew: Carrot-Rice-Quinoa. It's Drinkable!
Very excited. This was my 1st GF brew and only my 3rd brew period. I've been nervous all month about whether it would turn out and I'm pleased to say it's quite drinkable. It's very light, as is obvious by the picture but it has a nice flavor. Recipe was from the brooklyn brew shop book. I'm definitely going to rebrew this in a few days with a few tweaks. I think some more hops for aroma (might try my first dry hop) will make this taste like a very nice light IPA.

I've been very interested in GF beers that don't require sorghum extract and this is definitely hitting the spot. sweet potatoes are next on the list.


mloster 03-22-2012 03:53 AM


ChasidicCalvinist 03-22-2012 11:48 PM

The recipe is available on google books. Or rather the book is available and you can read the recipe there.

Did you make the 1 gallon batch or the 5 gallon batch? What adjustments would you make?

pbaker 03-23-2012 04:15 AM

I personally would maybe add some citra hops, and something to bump up the body and abv. I'm not really sure what I would add to accomplish that without cara-pils or something like that. I'm still very new to homebrew and haven't been able to get into the science of it (due to prioritizing other schooling needs).

1. More hop flavor/aroma
2. body
3. abv

It's a very light beer, (like 2.5abv). I think the bitterness is pretty good but I definitely think adding some more late stage hops would make a great addition.

What kinds of things can you do to increase the body while staying GF?

Zen_Brew 03-23-2012 04:17 AM

I remember when I brewed my first girlfriend. She made a hell of a racket, shrieking and screaming about the hot mash water, but she quieted right down once the boil started........wait GF is girlfriend right :-)

mloster 03-23-2012 04:24 AM

To increase body, I'd add maltodextrin. That's a quick fix, but usually I prefer to include some malted GF grains, which doing is a task in and of itself.

mloster 03-23-2012 04:27 AM

Personally though, I don't include malto because it makes me feel weird. I get some sort of reaction to it. But if you've never experienced problems with it, maltodextrin is an easy way to add body and mouthfeel.

Noontime 03-23-2012 05:52 PM

Bananas can help also. I've found you have to add a whole lot to get any actual banana flavor (which I enjoy), but if you boil first, that boils off all the aromatics (bananas are mostly aromatics, not much actual flavor). I've also used maltodextrin and lactose as well.

igliashon 03-23-2012 07:27 PM

Hmm...after some digging, it seems bananas contain some amylase, too...mostly alpha from the looks of it but I couldn't find any scientific papers. But apparently that's how bananas ripen--amylase!

Now I'm thinking--what if I mash some banana and sweet potato with some cooked grains, strain out the banana/sweet potato mix and cook them, then add back into the mash? Might be a good base for a gluten-free cream ale....

pbaker 03-26-2012 09:23 AM

Thanks for the tips. I'll look into using bananas as I try to use whole ingredients whenever possible. If that doesn't turn out I'll give malto a try.

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