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Old 11-12-2009, 07:37 PM   #1
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Default First Gluten Free Brew Couple of Questions

I'm trying to come up with a quick and easy session brew for a friend of mine for New Years. If I put together something like a SMaSH brew with White Sorghum Syrup instead of malt extract what can I expect?

I've read that using Sorghum can be too citrusy, but is there anything I can do to mellow that out besides over hopping it?

Also has anyone had any success making gluten free beer recipes in Beersmith? Thanks.

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Old 11-12-2009, 08:16 PM   #2
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I'm trying to come up with a quick and easy session brew for a friend of mine for New Years. If I put together something like a SMaSH brew with White Sorghum Syrup instead of malt extract what can I expect?

I've read that using Sorghum can be too citrusy, but is there anything I can do to mellow that out besides over hopping it?

Also has anyone had any success making gluten free beer recipes in Beersmith? Thanks.
Can't really help with the first two, I'm trying to figure that out myself...another member here suggested using a portion of brown rice syrup to tone down on the taste of the sorghum syrup, I'm going to attempt to use more and see what happens- look here: http://www.homebrewtalk.com/f164/sorghum-syrup-v-brown-rice-syrup-144109/#post1672969 post 6.

I use BeerSmith to formulate my recipes to style and to keep records. You will have to add the sorghum syrup and any other gluten-free grains yourself.

Good luck
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Old 11-12-2009, 08:36 PM   #3
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Would you mind sharing what you put in for SRM and potential alcohol for sorghum?

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Old 11-12-2009, 11:51 PM   #4
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Would you mind sharing what you put in for SRM and potential alcohol for sorghum?
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Old 11-13-2009, 03:41 AM   #5
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Thanks man, I couldn't find some of that info.

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Old 11-13-2009, 02:57 PM   #6
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Well I pulled the trigger on some ingredients. I'm going to try and brew up a simple Honey Blonde Ale. I'll post up my ingredients and some pictures after I brew. Hopefully it will be ready for New Years.

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Old 11-13-2009, 03:50 PM   #7
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The Briess site even disagrees with itself about whether the lovibond is 1.5SRM or 3SRM. From my experience, Sorghum syrups are closer to 1.5SRM.

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Old 11-19-2009, 03:32 AM   #8
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Well here is my first attempt at Gluten Free. Honey Blonde Ale, I have no idea how it is going to turn out.

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Old 11-19-2009, 04:12 AM   #9
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Cool. What was the recipe? Let us know how it is.

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Old 11-19-2009, 12:17 PM   #10
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I'm going to wait to put up the recipe, if it comes out tasting terrible I'm going to burn it.

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