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Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > GF Orange Honey Ale - Shock Top Clone

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Old 02-14-2013, 10:01 PM   #21
jknapp12105
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Yum

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Old 02-18-2013, 02:19 AM   #22
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How long was your fermentation?

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Old 02-20-2013, 11:44 PM   #23
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Mine was in the primary for about 14 days, no secondary.

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Old 02-26-2013, 02:44 AM   #24
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im going to give this one a go.. i will be doing 2.5 gallons instead of 5 gallons. planning for Saturday

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Old 03-10-2013, 06:30 AM   #25
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i just gave it a taste from primary.. and wow the taste was great!! i did change it up a little.
2LB 10oz Brown rice syrup
1LB sorghum syrup
4oz dextrose
4oz maltodextrin

hops
1oz german hallertau

yeast WB 06 wheat beer yeast
i did add 1/2oz of coriander and i had a brain fart and added 1oz of sweet orange peel plus when 10min left in boil i added 4oz fresh squeezed orange juice

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Old 03-16-2013, 03:53 PM   #26
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I brewed this one 3 weeks ago and will be bottling today. The taste out of the primary was fantastic. The taste right now is light, crisp, and lemony. It seems like it will be a fantastic summer beer. I can't wait until it's bottle conditioned and ready to go. Here is the recipe I used, in case anyone was curious. It was based on the original recipe and notes that were given.

6 lbs. Sorghum Syrup (60)
1 oz German Perle hop (45)
3 oz. fresh squeezed lemon juice (30)
1 lb. Missouri Wildflower Honey (20)
1 oz. Coriander (10)
1 oz. Sweet Orange Peel (10)
1 oz. Bitter Orange Peel (10)
1 oz Mt. Hood Hops (5)
1 packet dry Nottingham Ale Yeast


Brought water to boil, added Sorghum for 60 minutes.

With 45 minutes left, added German Perle hops

With 30 minutes left, added 3 oz fresh squeezed lemon juice

At this point, I made sure to stir every five minutes

With 20 minutes left, pulled the pot off the burner and added the honey

Returned pot to boil (started time when it reached its boil)

At 15, added 2 Irish moss tablets

At 10, added 1 oz bitter orange peel, 1 oz coriander, and 1 oz sweet orange peel

At 5, added 1 oz Mount Hood Hops

Opening Gravity was 1.052. Last gravity reading today was 1.014, making the alcohol percentage a respectable 5%.

Thanks for the recipe and notes!

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