GF Orange Honey Ale - Shock Top Clone
In May 2011, we brewed our first batch of gluten free beer - 5 gal -
orange honey ale.
7 lb. Briess sorghum extract (60)
1 oz German Perle bitter hops (45)
6 oz. Lemon juice (about 2 lemons) (30)
1 lb. Wildflower honey (local is best) (20)
1 oz. Sweet orange peel (10)
1 oz. Mt Hood finishing hops (5)
11 g Nottingham yeast (Danstar)
3/4 c priming sugar
1. Add 2.5 gallons distilled water to brew pot.
2. Add 7 lb sorghum extract to pot. Bring to a boil. Stir to prevent scorching.
3. Place bitter hops in large tea ball (donít compress). Add to brew pot when mix boils. Boil for 45 minutes.
4. Add lemon juice with 30 minutes remaining. Stir every 5 minutes.
5. Remove brew pot from heat. Add in honey and stir. Return to a boil. Boil for 15 minutes.
6. At 10 minutes, add the orange peel
7. At 5 minutes, add the finishing hops.
8. Cool wort in ice bath.
**Rehydrate yeast in 1 c warm water (95-105F). Pitch between 15 and 30 minutes.
Starting gravity was 1.56. Final gravity was 1.12. Final alcohol content was slightly strong at 5.8%.
After sharing this brew with several family and friends, they all agreed it was excellent. It turned out a lot like AB's Shock Top.
* Clean finish
* Crisp, refreshing taste
* Pleasant citrus and orange notes
* Good color
* Strong carbonation
* Less priming sugar
* Add more juice
* Try orange juice instead of lemon
* Add coriander?
This past weekend, we brewed a new batch - Pumpkin Spice and All Things Nice (5 Gal). It is in the first fermentation stage. Once it's bottled and fermented a second time (and we get some feed-back), I'll post that recipe, too.
- Maple Tree Brewing Company
- Gluten Free Diaries
You could use this way of combining fruit if you want to get more flavour from it.
Thanks for posting the recipe! That sounds really good. I think I might give it a shot sometime within the next few months...
Just out of curiosity do you have an estimate on IBUs? I'd guess somewhere around 20?
I thought you should not use distilled water since it has nothing in it and the ferment process needs some minerals in the water?
Filtered water is fine since is not 100% like distilled
Thanks for sharing, brewing this next weekend for the wifey..
You can use distilled water with great results. However you can not use strait distilled, you have to add back the minerals that are appropriate for the style. Strait distilled will leach minerals from your ingredients leaving you with some pretty harsh flavors. If you are looking to experiment with a better water you might consider artesian bottled water, it's usually the same price as the distilled. Building water is considered a more advanced task in brewing.
Oh, another reason - I can get it for free from the laboratory I work in :)
Estimated IBU is around 6.5.
Tried this... did it go bad on me??
I attempted a gluten-free shock-top clone:
3 lb briess sorghum
1/2 lb corn sugar
1/2 oz german perle
3 oz OJ, 3 oz lemon juice
1/2 lb honey
1/2 oz "blue moon" spice/seasoning packet (sweet orange, bitter orange, coriander)
1/2 oz mt. hood
5.5 grams yeast (used Fermentis Safale S-04)
Brewed on 11/13, OG 1.074... tasted very sweet and orangey, very obvious honey notes, barely any hop flavor.
Tasted on 11/20, Gravity 1.020... tons of orange flavor, no carbonation, sweet with lots of honey... did have the sorghum after-taste
Decided to dry-hop it, hoping to balance out that mineraley flavor. Otherwise it was delicious and sweet when we tasted it. Used 1/2 oz of Mt. Hood that had been stored in the freezer (pellets), and just dumped them in.
Today (11/22) when we tasted it, the beer tasted sour, almost as sour as lemon juice. It was a little carbonated too. My girlfriend said it smelled "off." It is definitely not as delicious as it was two days ago. The gravity hasn't changed.
So my question is... could my beer have gone bad in two days? What could have caused this? How do I know if it's sour because of a lacto infection, or if it's just sour because that's the way it's maturing to be? We didn't see any weird stuff growing on top, didn't get any "gushing," although the airlock did bubble a bit. How do you tell if a beer is "bad" sour, or just... sour?
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