Gluten Free American Brown Ale

**Lcasanova** · 10-10-2009, 06:31 AM

Brew day pics!

After steep

Liquid sample, not as dark as I wanted but it works

This is how I cool, my brother had to go get a bag of ice for me

Racking after whirlpool

All done, blowoff attached

O.G- 1.054

ODaniel · 10-10-2009, 07:43 AM

Cool. What's the recipe? Let us know how it turns out!

**Lcasanova** · 10-10-2009, 04:40 PM

Style: American Brown Ale
TYPE: Extract

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 2.43 gal
Estimated OG: 1.052 SG
Estimated Color: 20.3 SRM
Estimated IBU: 24.5 IBU
Boil Time: 60 Minutes

Ingredients:
------------

6 lbs Sorghum Syrup (15 min)
1 lb Buckwheat, roasted (40 SRM)
1 lb Millet, Roasted (40 SRM)
1 oz Fuggles, pellet 4.8% (60 min)
.75 oz East Kent Goldings, leaf 4.2% (15 min)
1 tsp Irish Moss (10 min)
8 oz Maple Syrup (35 SRM)
8 oz Blackstrap Molasses (80 SRM)
4 oz Dark Candi Sugar (275 SRM)
1 pkg SafAle English Ale (S-04)

I steeped the grains at 155-F for 30 min. then added the hops, maple syrup, molasses and candi sugar. The rest was added as the schedule above. My OG was 1.054

I'll rack to secondary in a week, then bottle after another week. 3 weeks bottle conditioning and it should be ready 2 weeks before Thanksgiving, if it's good I'll post the recipe in the database but it looks good and smelled good. Let me know if you guys try it

BBBF · 10-11-2009, 08:26 PM

I had some sorghum syrup sitting around that I've been ignoring in favor of experimenting with malted grains. I decided to brew with it last night and my recipe is pretty similar to yours.

Batch Size: 5 gallons
Boil Size: 5 gallons
OG: 1.050
Color: No where near as dark as Beersmith estimated
Estimated IBU: 27.2

Ingredients
6 lbs sorghum syrup (60 min)
1 lb dark roasted buckwheat (15 min)
12 fl oz Molasses
1 oz Sterling pellets (60 min)
.75 oz Sterling pellets (15 min)
8 oz Malto Dextrin
1 pkg Nottingham

If mine's any good, we should trade a few bottles.

**Lcasanova** · 10-12-2009, 12:20 AM

I'd be down for that. I've been wondering if I should have added some malto-dextrin...maybe I'll add it to the pumpkin ales I'm brewing next weekend.

celiacsurvivor · 10-12-2009, 03:17 AM

Hi, a couple of questions,

why do you store your roasted grain in paper bags?

Is the maple syrup for colour or taste? or both?

Cheers

Colm

**Lcasanova** · 10-12-2009, 03:44 AM

The grains are in the paper bags because they are "wafting", I think that the proper term? I roasted them myself so they need to mellow, otherwise it might add a taste I don't want.

The maple syrup added fermentable sugar but as far as the flavor goes, I don't know what it will contribute and it didn't really impact the color like the blackstrap molasses did.

celiacsurvivor · 10-12-2009, 04:07 AM

Thanks for the recipe and tips. I really want to brew a darker beer, the last two I've done have been good but a little light for my taste.

I have one more question, how do you measure a SRM of 275?

Cheers

Colm

**Lcasanova** · 10-12-2009, 04:08 AM

Quote:

Originally Posted by celiacsurvivor

Thanks for the recipe and tips. I really want to brew a darker beer, the last two I've done have been good but a little light for my taste.

I have one more question, how do you measure a SRM of 275?

Cheers

Colm

I didn't, that came from BeerSmith

BBBF · 10-12-2009, 06:46 PM

Quote:

Originally Posted by lcasanova

I'd be down for that. I've been wondering if I should have added some malto-dextrin...maybe I'll add it to the pumpkin ales I'm brewing next weekend.

It does help add some body. It isn't fermentable, so I don't see why you couldn't add it now or at bottling.