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Old 10-05-2010, 04:03 PM   #11
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So the batch is complete, Nottingham is pitched. The color is not what I had hoped, more of a caramel to cocoa color at the moment. I tasted it and it's obviously sweet, but I didn't notice any offensive flavors at this point. OG=1.056
I am guessing 1.056 is the OG before the honey is added? If this is the case, your actual OG is 1.063.

This also means you extracted about 1.007 from about 4lbs of grain. I don't know if this is good or bad with gluten free grains, but I just thought I would do the math.
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Old 10-05-2010, 05:50 PM   #12
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Thanks for the math. I should've mentioned that I altered the recipe a bit. I should've taken an SG on the minimash before adding it to the kettle, but was in gung ho mode. After adding the mash and sparge water to the kettle and bring it to a boil, I removed from the heat and added 3lbs sorghum extract, 2 lbs 10oz BRS, and 1lb Molasses(black strap would've been better, but I used what I had), Then I added 1oz Fuggles and 1 oz organic dutch process cocoa powder. I had intended on a 60 minute boil, but it ended up being more like 75min. @45min I added the second oz of Fuggles. @15 I added the irish moss tab, and @5min added 1oz Hallertau and 1oz licorice root. I had a frozen pot of coffee in the primary along with roughly an oz of heavy toasted oak sawdust. Then added the 1lb of clover honey. The OG I referenced was including the honey, I hadn't even given it any thought about taking it before which would have made sense now that you mention it. I learned quite a bit and I think I'll have a bit better technique the next time around. I did have one major goof. I'm so used to doing 6gallon wine batches that when I had the wort in the primary I thought I had boiled too much volume away and started to add make up water, so now my 5gallon batch is just shy of 5.5 because I caught myself too late. Oh well live and learn right.

Thanks again everyone for the help and suggestions. Now that I've tackled an overly complicated experimental batch that even if it comes out great I won't really know which ingredients did what I think I should take a step back and try some smash recipes to start nailing down some useful information.

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Old 10-05-2010, 07:33 PM   #13
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Thanks again everyone for the help and suggestions. Now that I've tackled an overly complicated experimental batch that even if it comes out great I won't really know which ingredients did what I think I should take a step back and try some smash recipes to start nailing down some useful information.
This is exactly what Logan and I are doing at the moment. Feel free to pay attention to our notes.

First experiment, a lot less Sorghum: http://brew.dkershner.com/2010/blonde-takeover/

Second experiment, no sorghum: http://www.homebrewtalk.com/f164/exp...14/index5.html

Logan will soon be doing an experiment with how blackstrap molasses affect end flavor with his Brown, doubling the amount IIRC.

I am experimenting with various spices and coffee and chocolate: http://brew.dkershner.com/2010/gf-coffee-stout/
and
http://brew.dkershner.com/2010/gf-merriment/

You will find that our experiments are a little more simple, not because we don't want a complex beer, but because we are trying to measure how things affect the beer. You are more than welcome to help out!
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Old 10-05-2010, 09:21 PM   #14
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Originally Posted by DKershner View Post
This is exactly what Logan and I are doing at the moment. Feel free to pay attention to our notes.

First experiment, a lot less Sorghum: http://brew.dkershner.com/2010/blonde-takeover/

Second experiment, no sorghum: http://www.homebrewtalk.com/f164/exp...14/index5.html

Logan will soon be doing an experiment with how blackstrap molasses affect end flavor with his Brown, doubling the amount IIRC.

I am experimenting with various spices and coffee and chocolate: http://brew.dkershner.com/2010/gf-coffee-stout/
and
http://brew.dkershner.com/2010/gf-merriment/

You will find that our experiments are a little more simple, not because we don't want a complex beer, but because we are trying to measure how things affect the beer. You are more than welcome to help out!
You are correct, sir. Going from 8 oz of blackstrap molasses to a full lb. I still need to bottle the 100% BRS Blonde
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Old 10-05-2010, 10:00 PM   #15
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I was planning on doing Lcasanova's brown ale next. I'd be more than happy to do a bit of experimenting.

But being in NZ I don't think I'd be able to send you any for tasting.

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Old 10-05-2010, 10:18 PM   #16
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I was planning on doing Lcasanova's brown ale next. I'd be more than happy to do a bit of experimenting.

But being in NZ I don't think I'd be able to send you any for tasting.
Well, only one way to do an experiment, and that is to have a control. So, maybe brew one, split the batch and do something differently.

Or, you can brew a recipe you have already brewed and change something.

This is the only way to surely learn, but definitely not the only way to have fun in the GF brewing process. I would encourage anyone to learn from their mistakes and successes, but haphazardly throwing ingredients in could also potentially tell you something, you just never know.

The more of us there are doing either, the more we will learn as a whole.
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Old 10-05-2010, 11:10 PM   #17
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I had a look through the ingredients I have on hand, and I think I might remove 1kg of sorghum syrup (I usually use 2.8kg) and replace it with 500g of dark candi syrup and 500g of brown rice syrup.

That way I can use the extra 1kg of sorghum with the buckwheat that I just malted and see how that turns out.

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Old 10-06-2010, 02:39 AM   #18
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Quote:
Originally Posted by DKershner View Post
This is exactly what Logan and I are doing at the moment. Feel free to pay attention to our notes.

First experiment, a lot less Sorghum: http://brew.dkershner.com/2010/blonde-takeover/

Second experiment, no sorghum: http://www.homebrewtalk.com/f164/exp...14/index5.html

Logan will soon be doing an experiment with how blackstrap molasses affect end flavor with his Brown, doubling the amount IIRC.

I am experimenting with various spices and coffee and chocolate: http://brew.dkershner.com/2010/gf-coffee-stout/
and
http://brew.dkershner.com/2010/gf-merriment/

You will find that our experiments are a little more simple, not because we don't want a complex beer, but because we are trying to measure how things affect the beer. You are more than welcome to help out!

I've been watching those threads with interest, part I what motivated me to go in that direction. I'm waiting to hear the results of your latest test batches to give me an idea of what to try first.
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Old 10-06-2010, 02:50 AM   #19
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Forgot to mention that when I got home at 5PM that when I checked it I already had visibly active fermentation. There must be something in there that the yeasties like . It even smells like beer.

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Old 10-10-2010, 09:02 PM   #20
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6 days later and it's down from 1.056 to 1.03. Still has a solid krausen which is currently the color of hot cocoa . I'm getting anxious to see how this will turn out.

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