New Giveaway - Wort Monster Conical Fermeneter!

Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > GF Scottish 60




Reply
 
LinkBack Thread Tools Display Modes
Old 07-19-2013, 01:32 AM   #1
The_Professor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Calif, USA
Posts: 194
Liked 12 Times on 11 Posts

Default GF Scottish 60

This may or may not be my first post to this sub-forum. I have often read posts in it about malting grain.

Although, AFAIK, I do not need gluten free beer, either by necessity or fad, people I know are interested. My interest is simply in brewing anything I want.

So i recently brewed a Scottish 60 w/home malted grain (barley) in an attempt at an 1868 Scottish 60 recipe. My invert sugar was way to light but it turned out quite nice.

I noticed my LHBS is carrying Sorghum extract so I wondered what I could do with it. After some thought the Scottish 60, with flavor from both the invert sugar and hops, seemed like a good candidate.

So I am thinking, 5 gallon batch, Sorghum extract, either homemade invert sugar or commercial if I don't get dark enough again, Fuggles hops, Nottingham yeast.

This is a few weeks away. Just wondering about anyone's experiences brewing something similar.



__________________

Brewing since '08
1-85) - Gone
86) Sumerian Beer - drinking
87) Olde Style Porter - carbonating
88) Chocolate Bock - on deck

The_Professor is offline
 
Reply With Quote Quick reply to this message
Old 07-19-2013, 07:33 PM   #2
Osedax
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: Harrisburg, PA
Posts: 325
Liked 18 Times on 17 Posts

Default

You could try but, sorghum doesn't really have the malt backbone for a scotch beer. I think I am going to try an 80 or a wee heavy with millet and buckwheat. I don't do extract so I can't give much advice. Other than, its going to be tricky.



__________________
To drink the best, we have to brew the best!
This is gluten freedom...
Chamomile IPA
My House IPA
Osedax is online now
 
Reply With Quote Quick reply to this message
Old 07-20-2013, 01:25 AM   #3
igliashon
Gluten-Freek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Oakland, CA
Posts: 924
Liked 60 Times on 40 Posts
Likes Given: 40

Default

Yeast is a critical component, as well. Get the Mangrove Jack's "Newcastle Dark" dry yeast. I believe Rebel Brewer has it. It's supposed to be good for Scottish styles, I've got a brown fermenting with it right now that shouldbe done in another 10 days. Notty will almost certainly be too clean.

But yeah, I second Osedax. Sorghum extract is rubbish for malt-heavy styles. Would you attempt a Scottish 60 with just ultralight or pilsen LME? If not, then why attempt it with sorghum? Sorghum is like a very light LME but with even less malt flavor. It finishes very dry and a bit spicy/acrid, even at high gravity. I'd say using all rice extract produces a maltier beer than an all-sorghum extract, if that gives you a benchmark. There's a reason why many of us have moved to all-grain using home-malted or custom-produced GF malts.

__________________
igliashon is offline
 
Reply With Quote Quick reply to this message
Old 08-03-2013, 05:24 PM   #4
The_Professor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Calif, USA
Posts: 194
Liked 12 Times on 11 Posts

Default

Quote:
Originally Posted by igliashon View Post
...many of us have moved to all-grain using home-malted or custom-produced GF malts...
The couple comments made me read further about this. I see that Briess makes a couple of Sorghum extracts one closer to malt extract and one more like an adjunct addition.

I think I will instead consider this recipe with actual malted grain. Either when the weather cools and I can do some home malting or otherwise.

Any suggestions on the best grain to use if I do home malting? Millet, Quinoa...
__________________

Brewing since '08
1-85) - Gone
86) Sumerian Beer - drinking
87) Olde Style Porter - carbonating
88) Chocolate Bock - on deck

The_Professor is offline
 
Reply With Quote Quick reply to this message
Old 08-03-2013, 11:23 PM   #5
igliashon
Gluten-Freek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Oakland, CA
Posts: 924
Liked 60 Times on 40 Posts
Likes Given: 40

Default

Millet. But make sure you get it with the hull intact--you may have to special order it somewhere. You could give quinoa or buckwheat a try as well. But I might recommend just buying some GF malts from Colorado Malting Company if you intend to do more than one beer. You could also try Grouse Malting Co., though they're a bit harder to get a hold of.

__________________
igliashon is offline
 
Reply With Quote Quick reply to this message
Old 08-07-2013, 04:35 PM   #6
Osedax
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: Harrisburg, PA
Posts: 325
Liked 18 Times on 17 Posts

Default

Both do a range of specialty grains. Its kind of awesome. I finally got ahold of Twila at grouse co. Very nice. I hope their malt is what I'm looking for. Malt should be here in a few weeks. I will be able to do a comparison between the two as well.

__________________
To drink the best, we have to brew the best!
This is gluten freedom...
Chamomile IPA
My House IPA
Osedax is online now
 
Reply With Quote Quick reply to this message
Old 08-18-2013, 11:01 PM   #7
medic4963
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 13
Default

Would tapioca syrup be too light for this as well? I've used it in a Belgian, but not scottish



__________________
medic4963 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Scottish Ale FloridaCracker General Beer Discussion 12 02-24-2012 01:37 PM
NB Scottish 80 doublebogey10 Extract Brewing 3 02-14-2012 02:39 PM
Scottish Ale lyacovett Recipes/Ingredients 4 09-07-2009 07:58 PM
scottish ale mummasan Recipes/Ingredients 2 11-27-2008 06:01 PM
NB's Scottish Ale Sir Humpsalot Scottish and Irish Ale 1 10-31-2008 02:48 PM