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Old 04-27-2013, 01:23 AM   #1
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Default help with first gluten free brew!

So, the girlfriend is currently gluten free and we decided to brew a GF beer that we could enjoy together, never made one before so just looking for a little insight on my recipe, most importantly the fermentables. Going to make the starter tonight and brew on Monday/Tuesday.

This is what it looks like right now:

3 lbs Briess Sorghum Syrup
3 lbs Wildflower Honey
1 lb blonde Belgian candi syrup
1 lb light Belgian candi sugar
1 lb Malto-dextrin

0.75 oz Centennial (60 min)
0.25 oz Centennial (flameout)
1.00 oz Citra (flameout)

also some lemon zest and coriander seeds at flameout
WLP001 for a yeast

Ran through hopville and got 1.058 OG and 1.014 FG with 35.5 IBU

I'm a little worried at the moment about the percentages of my fermentables so any insight would be greatly appreciated.

Thank you in advance

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Old 04-27-2013, 01:38 AM   #2
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Also for the yeast starter can i just use some rice syrup solids or maybe some malto-dextrin along with some yeast nutrient?

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Old 04-27-2013, 02:59 AM   #3
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I've never bothered with a starter but why the blonde candi syrup? I see the yeast is Ale yeast. I only ask because I've used the blonde candi syrup before and it really doesn't impart any flavor.

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Old 04-27-2013, 03:07 AM   #4
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Candi syrup is really just to add fermentables, trying to take up some room with something instead of sorghum syrup, curious as to your statement about the ale yeast though

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Old 04-27-2013, 03:40 PM   #5
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so i just decided that I will pitch a couple packs of US-05 instead of making a starter. Do you guys think this is too much honey? I have a pound of rice syrup solids as well

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Old 04-28-2013, 12:02 AM   #6
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That may be a little heavy on the honey in my opinion. You're edging into mead territory and it may wind up requiring some aging.

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Old 04-28-2013, 03:34 AM   #7
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Alright, thank you for the input. I have a pound of rice syrup solids, should I swap that in for a pound of honey maybe?

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Old 04-28-2013, 03:16 PM   #8
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Yes, that's what I would do.

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Old 04-28-2013, 04:52 PM   #9
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This is similar to my first brew. With the exceptions that I used t-58 yeast, 1# less candi, and no maltodextrin.

If you ran it through hopville, malto-dextrin is actually a malt not the powder from brew supplies. Hopville is stupid sometimes. Also, this is gonna finish way drier than 1.014. I'm thinking 1.008 or less.

Not a bad recipe. Just more braggot than beer. Should be good either way.

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Old 04-28-2013, 05:18 PM   #10
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damn hopville, heres what i have on there so far

http://beercalculus.hopville.com/recipe

any suggestions on what i could do to lessen the braggot and up the beer?
thanks again for the help guys much appreciated

also if anyone has a better software to run this through quick and wouldn't mind so i could see what it is with the malto-dextrin that would be amazing! My beersmith trial ran out unfortunately :-(

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