Here's my most recent GF Brew, just bottled last night.
But first, a question: I've noticed most posters in this forum post recipes in threads within the forum, instead of the recipes database... Why is that?
3.3# Sorghum Syrup
.64# Buckwheat, Dry-Toasted
.53# Quinoa Malt
.50# Oats (GF, Steel-Cut)
.47# Buckwheat, Roasted (100-ish SRM)
.47# Amaranth, Roasted (100-ish SRM)
.25# Buckwheat, Wet-Toasted
.25# GF Rolled Oats
2 TBSP Cocoa Nibs, mash
7 grams Gypsum, mash
.25oz Galena 12.9% AA - 62min
.75oz Strisselspalt 2% AA - 31min
.26oz EK Goldings 5%AA - 14min
1tsp Cardamom (5min)
2 TBSP Chicory Root, Roasted (5min)
2 TBSP Cocoa Nibs, Light Roasted (5min)
2 TBSP Cocoa Nibs, Dark Roasted (5min)
.33# Blackstrap Molasses
Lallemand Nottingham Yeast
Procedure: Pre-brew: toast/roast grain a week out, waft in paper bag, then crush. Brew: Grains should be protein-rested... Mashed grains (I did this at 156 which is not enough to gelatinize - BW, millet, and amaranth should be held over 158 (at least 10 minutes?) before adding to other grains and adding enzymes) @ 156. Boiled for 62 minutes, boiling hops and adjuncts for the times specified above.
Notes: Amaranth provided a very nutty and roasty flavor, wish I would have used more. Initial tastes (at bottling): Chocolate in aroma (more) and flavor (less). Sorghum twang distracts a bit from style, hop flavor too present for style, but I expect it to fade w/age. Would have liked to roast some grains darker for a darker beer.