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Old 08-28-2011, 02:45 PM   #11
Riddei
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The late addition was the plan, or possibly even 1.5 for 60 and .5 the last min. We had a sixer in the truck(78*) for about nine hours and then stuck it in the fridge one we reached MD from SC. The citrusy sorghum twang faded immensely. Without telling anyone else what it was and who made it, I passed around samples at the wake. I got a lot of wows and smiles. One guy said it tasted girly, but he was also holding a mich ultra. Once I get SWMBO more in tune with hoppier beers, I'll start making the hop schedule more complex. She really wants simple right now.
What about adding a hop tea to the bottling bucket along with your priming solution. You're already boiling a sugar solution. I may try that on my next gf batch. Or drop a hop pellet in the bottle lol.

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Old 08-28-2011, 03:12 PM   #12
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And I love hopville, I've found several gf recipes on there as well

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Old 08-29-2011, 12:28 PM   #13
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I'll have to check hopville out.

I'm not sure that adding a hop tea at bottling would do much for you that simply dry hopping wouldn't. And I definitely wouldn't add a hop pellet to the bottle - you'd be asking for liquid grass. If you really wanted to get complex with the hop aromas you could do your standard dry hop (7-10 days) then rack to a new carboy and dry hop again with a different variety. My GF ingredients are "Out for Delivery" according to UPS right now, so once I get the wort made up I'll figure out my hop schedule for brew day and the original plan for dry hopping. Dry hops might change depending on what it tastes/smells like after primary is complete.

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Old 08-30-2011, 02:26 PM   #14
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OK, Here's the plan for brew day - hopefully this week...

5 Gallon batch, Full Boil
(Insert Creative Name Here)

Fermentables:
6# Briess White Sorghum Syrup
2# Honey

Hops:
1oz Chinook (11.7%AA) 60 minutes
1oz Centennial (8.7%AA) 25 minutes
1oz Cascade (5%AA) 10 minutes
1/2oz Centennial (8.7%AA) Dry Hop 7 days
1/2oz Cascade (5%AA) Dry Hop 7 days

Yeast:
Safale S-05

Miscellaneous:
8oz Maltodextrin added to boil last 15 minutes

Estimated Profile:
OG 1.054
FG 1.015
Color 4°SRM
63 IBU (1.16 BU/GU...very hoppy)
5.1%ABV

Any advice on using honey for priming at bottling? Is there a better GF sugar option for priming sugar that works well?

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Old 08-30-2011, 03:33 PM   #15
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It doesnt really matter what you prime with, only the quantity changes. I'd use dextrose/corn sugar as it is the most used and therefore is well measured.

If you are set on using honey for some reason, just figure out how much fermentable sugar is in your honey, compare that to table sugar, and multiply the quantity by the % difference.

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Old 08-30-2011, 04:19 PM   #16
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Quote:
Originally Posted by DKershner View Post
It doesnt really matter what you prime with, only the quantity changes. I'd use dextrose/corn sugar as it is the most used and therefore is well measured.

If you are set on using honey for some reason, just figure out how much fermentable sugar is in your honey, compare that to table sugar, and multiply the quantity by the % difference.
I guess I wasn't really thinking about just using corn sugar. I typically use DME for priming my beers, and wasn't sure what was best to use for gluten free beers. I'll go the easy route...
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Old 09-02-2011, 11:54 AM   #17
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Brewed this last night, fermenter is a little warm this morning so I put it down in the basement to get it to mid 60's (its about 70 right now). Based on the aroma I might actually dry hop this twice to help drown the sorghum aroma. I'll have to taste it after the first round to know for sure what I'll do.

What I do know, is I'll do anything in my power to make it not taste like Bards. I had one last night while brewing to see what I should expect, and I was blown away with that beer (and not in a good way). I give huge props to anyone who stomachs that stuff on a regular basis...you're a better man than I.

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Old 09-20-2011, 12:39 PM   #18
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Quick update - racked to secondary last night to dry hop with 1/2oz Cascade and 1/2oz Centennial and I am keeping my fingers crossed for a winner here. The aroma after a few weeks in primary wasn't "sorghum-y" at all, just some minor citrusy and hoppy presence. That will become mostly hoppy with the dry hop additions I made last night before bottling next week. The flavor wasn't too bad either, I just took a little sip of the hydrometer sample and was mildly impressed. Here's hoping it stays the course and turns out well. I'll update again after bottling and sampling.

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Old 10-21-2011, 01:48 PM   #19
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Any update on this? I have a few family members who are GF and am looking for recipes to brew them a batch of beer

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Old 10-21-2011, 02:05 PM   #20
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Quote:
Originally Posted by SimonHucko View Post
Any update on this? I have a few family members who are GF and am looking for recipes to brew them a batch of beer
I haven't cracked into it yet. I bottled this 9/29 and was giving it the usual 3 weeks to carb & condition. I was going to hold off on trying it until the people I brewed it for could taste it, but in the interest of getting your batch going I'll chill one when I get home tonight and let you know how it goes.

When I bottled it the mouthfeel was lighter than your standard beer, but it didn't make me cringe from sorghum. There was a very good hop presence (which suits my tastes fine) which is what I was going for. I'll shoot an update either today or tomorrow.
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