Riddei

Recipes 

% LB OZ Malt or Fermentable ppg °L
47% 4 0 Rice Extract Syrup 32 0 ~
35% 3 0 Briess White Sorghum Syrup 45HM 34 3 ~
12% 1 0 Honey 35 1 ~
6% 0 8 Candi Sugar, Amber 35 75 ~
8 8

boil 60 mins 1.0 Perle pellet 8.0
boil 30 mins 0.5 Cascade pellet 5.5
boil 20 mins 0.5 Cascade pellet 5.5
boil 1 min 0.5 Cascade pellet 5.5
dry hop 7 days 0.5 Cascade pellet 5.5

boil 1 min 2 ounces Maltodextrin
boil 1 min 1 tsp Yeast Nutrient

Safale -05

Thoughts? Sorry for the layout quick copy and paste.

spaced

Recipes 

Looks good and sounds tasty. You'll have to update us with tasting notes.

__________________
My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Brown Ale
Fermenting: American Pale Ale
Planning: Belgian Spiced Ale, Belgian Triple and a Pale Ale

All gluten free.

Riddei

Recipes 

I'm in love with sierra Nevada pale ale and I want to try and clone it gf style. I'll update as soon as I collect ingredients.

spaced

Recipes 

If that's what you're going for, I would probably try to stick with a clone recipe's hopping schedule. I do this for beers I'm trying to replicate as gluten free, that way the only variable is the base malt.

Don't know how close this is, but it's the first hit in google.

http://home.comcast.net/~wnevits/wizards/snclone.htm

Edit:

Scratch that. This recipe from BYO magazine would be better.
http://www.byo.com/stories/recipeindex/article/recipes/116-american-pale-ale/1400-sierra-nevada-pale-ale-clone

__________________
My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Brown Ale
Fermenting: American Pale Ale
Planning: Belgian Spiced Ale, Belgian Triple and a Pale Ale

All gluten free.

Riddei

Recipes 

I have plenty of time to change and switch it around. Thanks for the link. I was flipping through my Midwest catalog for yeast strains and hop descriptions. I think I decided on that schedule at the time based on their recipe. I have a feeling I'll go with the byo recipe
I am trying to keep the sorghum taste to a minimum, and I think the hops will cover the taste. I think I'll replace the honey with corn sugar since I still have five or six pounds lying around.
Mu biggest concern was the maltodextrin. I'm sure there is a formula somewhere on here, I just have searched extensively for it yet. I also trying to fully understand it's function. It adds body without affecting flavor and fermentables, correct? I've also seen it added at different times from 30mins all the way to bottling.

spaced

Recipes 

From what I've read on here. Maltodextrin add's body and you can add it it any time. From the boil, right up to prior to bottling. I've seen gluten brewers saying no more than 2oz's but I've seen gluten free recipes like LCasanova's stout with 8oz's.

I'd probably er on the side of caution and add less than 4oz in the boil. Then prior to bottling if you need to up the gravity, you can add more.

Strong hopping should definitely cover up any "off tastes" produced by the Sorghum malt.

__________________
My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Brown Ale
Fermenting: American Pale Ale
Planning: Belgian Spiced Ale, Belgian Triple and a Pale Ale

All gluten free.

DKershner

Recipes 

If anyone is familiar with the way all grain brewing works, you essentially have a band of mash temperatures from 148-160 to work with. This will adjust your FG (high at the high end, low at the low).

Since in extract brewing you don't control the mash temp (it's 154 for most of your extracts) you have to control it with other items. Maltodextrin makes your FG higher, simple sugars make it lower.

You have a bit of both in yours, so it should come out at about 75% attenuation, which is about what 154 gets you and should be good for an SNPA.

The time you add something in the process is only important for taste characteristics. The later you add something, the more powerful it will taste (note that this is not true of hops). Since maltodextrin doesn't taste like anything, it doesn't matter when you add it.

__________________

Slowfro

Recipes 

Riddei, how did this turn out? What would you change for the next brew?

__________________
Great Outdoors Brewery:
You can't drink all day unless you start in the morning!

www.frobrew.com
@frobrew on the twitter

Riddei

Recipes 

I didn't get to make this one yet. I talked with the wife, and she didn't want anything that bitter, so I started her off on something that was 19ibu. It was a simple recipe
6#sorghum
1.5#honey
1oz cascade @ 60
Nottingham yeast
Fermented 3weeks @68.
Has the typical sorghum taste, but it's faint and she loves it. She asked me to make it again and we still have a case an a half left lol. I'm going to up the hops by am ounce I think this time

Slowfro

Recipes 

That's a pretty similar base to what I was thinking of trying out for the first GF brew. I was thinking possibly going with 2# of honey, just need to run the numbers to keep it from getting too high of an OG (primary drinker prefers light session type beers). I was going to definitely throw in some maltodextrin, and probably use a variety of centennial, chinook and cascades to roughly 50ibu as a starting point. I've seen some recipes that use rice syrups and belgian candi sugars to replace the sorghum, but I think I need to fully understand what the flavors and fermentations are like before I try alternative methods.

If your wife doesn't want the beer too bitter use that 2nd ounce of hops as a late addition (5-10 minutes) and maybe dry hop it too. That'll help you get much better aroma on it, which I would think could help trick your brain into forgetting about the typical sorghum taste. Granted I've never tried a GF beer yet to know what that is, but I hear it's not the best taste in a beer.

__________________
Great Outdoors Brewery:
You can't drink all day unless you start in the morning!

www.frobrew.com
@frobrew on the twitter