Im planning on trying this recipe, http://www.homebrewtalk.com/f69/harp...a-clone-28881/, only modifying it to be gluten free. Im hoping that the flavor of the IPA will help disguise some of the common flavors that come through in gluten free beers (sourness). Here is the original recipe,
Harpoon IPA clone
Yield: 5 gallons; Original gravity: 1.061-1.063; Final gravity: 1.014-1.016; IBU: 49; SRM: 13; 6% ABV
Crush and steep in 1 gallon (3.8L) 150º F (65.5ºC) water for 20 minutes:
8 oz 60L US crystal malt
4 oz. toasted 2-row pale malt
1 oz. roasted barley
Strain the grain water into your brew pot. Sparge the grains with 1/2 gallon water at 150ºF. Add water to the brew pot for 1.5 gallons total volume. Bring the water to a boil, remove the pot from the stove, and add:
4 lbs. Alexander's pale malt syrup
4 libs. M&F Light DME
2 oz. Clusters @ 6.5% AA (13 HBU) (bittering hops)
Add water until total voluime in the brew pot is 2.5 gallons. Boil for 45 minutes, then add:
1/2 oz. Fuggles (flavor hops)
1/2 oz. Cascade (flavor hops)
1 tsp. Irish moss
Boil for 14 minutes, then add:
1/2 oz. Fuggles (aroma hops)
1/2 oz. Cascade (aroma hops)
Boil for 1 minute, remove pot from the stove, and cool the wort. Strain the cooled wort into primary fermenter and add cold water to obtain 5 gallons. When the wort temperature is under 80ºF, pitch your yeast:
1st choice: Wyeast 1098 British ale yeast
(ferment at 68-72ºF)
2nd choice: Wyeast 1084 Irish ale yeast
(ferment at 68-72ºF)
Ferment in the primary 4-5 days or until fermentation slows, then siphon into the 2ndary fermenter, and add 1 oz. Cascade hops (I used whole leaf). Bottle when fermentation is complete with:
1 1/4 cup M&F Extra-light DME
The Changes I am planning on making are to:
1.) Replace the steeping of the crystal malts, etc with 1# medium roasted Buckwheat for 30 minutes at 150ºF
2.) Replace the malt extracts with 6# of Briess White Sorghum Syrup, 1 cup black strap molasses, 8oz of maltodextrin(to help with the body and head retention issues that are common in gluten free beers) and the bittering hops mentioned.
3.) Then continuing the recipe as written.
I am also planning on using Safale US-05 yeast.
Does anyone foresee any issues with these modifications or have any suggestions that would improve it?