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Old 02-03-2013, 02:25 AM   #11
ChasidicCalvinist
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Those are great questions. I hope someone who understands them can answer them for you

Just to be clear...I don't own a hydrometer

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Old 02-03-2013, 06:50 PM   #12
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Quote:
Originally Posted by MGDawg View Post
So Chasidic, my rookie question is first, is the cutting the recipe in half generally accurate...and second, does this mess with the hop utilization, or am I safe cutting those amounts in half as well?
When in doubt, use Beer Calculus--open two windows, and start a blank recipe in each one. In one, input the original recipe; in the other, input the halved recipe (make sure to adjust the batch size at the top of the screen), and then check to see if the gravity and IBUs match up between the two recipes. If not, adjust the halved recipe as necessary to make them match up.

But in general, I've found that halving the quantities works just fine!
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Old 03-20-2013, 04:31 PM   #13
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Ok, I'm going to give this a go. Given the experimental nature, I'm thinking I'll do a 2.5 gallon batch. I've been told that generally speaking, you can cut the recipe in half. gathering ingredients and double checking inventory as we speak.

So Chasidic, my rookie question is first, is the cutting the recipe in half generally accurate...and second, does this mess with the hop utilization, or am I safe cutting those amounts in half as well?

Thanks again.
-MGD
MGDawg - did you actually make this yet? If so have you had a chance to try it? I'd be curious to know the results, I'm thinking about giving it a try soon, using some malted buckwheat from the Colorado Malting Company, and maybe leaving out the liquor for the first go around at least to try and get a handle on what the base is like.
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Old 04-18-2013, 01:07 PM   #14
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Camnavo-

Really sorry for the delay. I've been out of the US for a bit and haven't had the chance to tend too closely to personal emails. I actually did go through with this brew. I made a big rookie mistake (only my third GF brew), and under-estimated the boil-off rate and so my final volume was a little over 2 gallons vs the 2.5 gallons I was aiming for. In the moment on brew-day, I didn't know the best way to help fix the problem and so I went ahead with the just over 2 gallons in volume and wound up with a very strong, higher-than-expected-gravity brew.

I didn't malt my buckwheat. I simply roasted it. I pretty much followed the original recipe that started the post to a "T", except for the liquer... I'll leave that step out for when I get the base tasting good. I would point out that while the color was a pretty amber in the carboy during fermentation and towards the end, by the time I had poured it into bottles for whatever the reason, it appeared much lighter, almost like a slightly darker than normal pale ale. I'm not sure how to fix this either, although I'll certainly roast the buckwheat much longer next time - get them smoking good.

All in all, it's very drinkable. It packs a punch and I feel it after a couple, but they're decent. Hopefully I can improve next time I brew... and I will brew it again. I don't have my notes with me from brew day so sorry for the lack of specifics, but hopefully this is helpful.

One question out there for anyone who reads: My biggest recurring problem that's happened on all three brews has been absolute lack of head... there's always a fine thin lace of white as I'm pouring but it dissipates almost instantly and the resulting beer looks like a carbonated apple juice or wine. I tried maltodextrin on the most recent attempt, but same result. Tips???

Let us know how it goes... good luck!

MGDawg

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Old 04-18-2013, 01:57 PM   #15
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Hey MGDawg,

The lack of head is a common problem in gluten free brewing. I have had some success with adding flaked oats. I've considered adding some Guar Gum or Xanthan Gum but I haven't gotten around to it yet.

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Old 04-18-2013, 02:15 PM   #16
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You have to add a lot of maltodextrin. 8 oz in 3 gallons does the trick. And make sure to calculate your priming sugar correctly. Oh, and cold-condition the beer for a day or two before drinking--don't pop in the freezer for 30 minutes to cool just before drinking. That makes a surprisingly large difference. Adding some sweet potato, banana, or oats can also help a little. I haven't had problems with head retention in a long time.

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Old 04-18-2013, 03:51 PM   #17
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I'm happy to hear this turned out well! I still haven't brewed it. I've been on an IPA/Cider kick (with one hard lemonade that is awesome). Although just the other night I was drinking one of my last doppelbocks and I thought I could use more non-IPAs and REMEMBERED this recipe. I have all the ingredients, I just forgot about it. D'oh!

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