GF IPA, Looking for feedback

**rv9aguy** · 01-17-2012, 07:15 PM

Hi folks,

After a lot of research and advice gathering, I've decided my first batch of GF beer will be an American IPA based on O'Daniel's Gluten Free Sorgham Ale. I'm using Midfielder5's hop schedule (I've got Centennial and Cascade in stock) and Spaced's recommendation to balance the sorgham with buckwheat honey (a la DFH's Tweason'ale). Amaranth and Buckwheat will be from Bob's Red Mill and will be roasted as O'Daniel described.

I'll be brewing sometime next week and will be going half batch size for the trial. In the meantime, I'd very much appreciate any advice for adjusting this recipe. Also, I've gotten different opinions on the timing of the maltodextrine and honey additions - I'd like your thoughts on that.

Batch Size: 2.75 gal
Estimated OG: 1.057
Estimated ABV: 6.4%
Estimated IBU: 65.8
Estimated Color: 14.7 SRM

3.30 lbs White Sorghum Syrup 2.6 SRM
1.00 lbs Roasted Amaranth 25.0 SRM
1.00 lbs Roasted Buckwheat 19.6 SRM

0.75 lbs Buckwheat Honey 60.0 SRM (60 min / 10 min / Flameout ?)
2.50 oz Maltodextrine (60 min / 5 Min ?)

0.75 oz Centennial [10.00%] 60 min / 52.8 IBU
0.50 oz Centennial [10.00%] 15 min / 9.4 IBU
0.40 oz Cascade [7.10%] 10 min / 3.6 IBU
0.50 oz Cascade [7.10%] Dry Hop

Irish Moss @ 10 Min
Safale US-05

Thanks!

spaced · 01-17-2012, 07:34 PM

Looks good. Probably add the honey at flameout. If there is any flavour that it imparts, more will carry through at flameout than earlier in the boil from what I've read.

Maltodextrine I put in right at the begining of the boil.

You'll have to let us know how this goes, looks very tasty.

**rv9aguy** · 01-17-2012, 07:55 PM

Quote:

Originally Posted by spaced

Probably add the honey at flameout. If there is any flavour that it imparts, more will carry through at flameout than earlier in the boil from what I've read.

Maltodextrine I put in right at the begining of the boil.

That's what I've been leaning towards - thanks for confirming Spaced. I'll report back as I progress.

Cheers!

Slowfro · 01-17-2012, 07:56 PM

I did one a few months ago, added both my honey and the maltodextrine with about 5-10minutes left in boil. The thing I'd caution about adding the honey at flame out is making sure it dissolves completely. Otherwise adding it late (within the last 15 minutes) is pretty typical.

Hops look good - Centennial is one of my favorites. I also used Columbus in mine and it turned out great. good luck!

spaced · 01-18-2012, 04:12 AM

Quote:

Originally Posted by Slowfro

Hops look good - Centennial is one of my favorites. I also used Columbus in mine and it turned out great. good luck!

Oh yes. I've done a All Centennial IPA twice, I love it. Additions every 15 minutes from 60 to 0.

**rv9aguy** · 01-18-2012, 06:26 PM

Quote:

Originally Posted by spaced

Maltodextrine I put in right at the begining of the boil.

Quote:

Originally Posted by Slowfro

...added both my honey and the maltodextrine with about 5-10minutes left in boil.

Have you guys experimented with timing of the maltodextrine addition? Any difference in mouthfeel due to early vs. late addition?

Quote:

Originally Posted by Slowfro

The thing I'd caution about adding the honey at flame out is making sure it dissolves completely.

Good point - I've noticed that with tea. I tend to put my chiller in during the last 10 minutes of the boil to sanitize, so trying to mix in honey around that would be a PITA. I'll plan on adding the honey just before that.

Thanks again for all the help.

Slowfro · 01-18-2012, 08:08 PM

I've only used malto a couple of times, and always late in the boil. The stuff that I bought from the LHBS even says right on the package to add in the last 15 minutes. Not to say there aren't more ways to skin a cat, but that's what the manufacturer says to do...

**rv9aguy** · 01-28-2012, 06:34 PM

Progress report: I brewed it last night. SG was 1.055 rather than the estimated 1.057, but I took some guesses on potential so that's to be expected. The airlock is bubbling away nicely and there is about 1/8" of krausen which I understand is normal due to the different protein strains in sorghum. I picked up a 3 gal better bottle for doing this half sized batch - I like it.

To keep things simple, and to avoid buying another small carboy, I plan to dry hop it in the primary.

I'll post a pic later, and I'll post updates as I progress. Thanks again for all the help!

spaced · 01-28-2012, 11:56 PM

Sounds like it's on track, looking forward to your progress reports in a few weeks.

**rv9aguy** · 01-29-2012, 01:08 AM

Pics as promised. To give a reference point for color - the carboy on the left is a stout at 3 weeks, expected color about 36 SRM: