The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Help me get started? First GF brew.

Reply
 
LinkBack Thread Tools
Old 09-30-2010, 07:15 AM   #11
scottmd06
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Phoenix, Arizona, USA, Arizona
Posts: 391
Liked 2 Times on 2 Posts

Default

Coffee grounds? Brewed coffee? how much? That sounds so weird!

__________________
scottmd06 is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2010, 02:00 PM   #12
Lcasanova
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Lcasanova's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Park Ridge, IL
Posts: 1,043
Liked 9 Times on 8 Posts
Likes Given: 4

Default

Quote:
Originally Posted by scottmd06 View Post
Coffee grounds? Brewed coffee? how much? That sounds so weird!
That is a good question that I'll let DKershner answer. I know he's been using it lately...I think its the grounds but I don't know.
__________________
Lucky 13 Brewing Company
Est. 2009
Lcasanova is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2010, 03:42 PM   #13
DKershner
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
Liked 25 Times on 21 Posts

Default

Grounds to the fermenter.

I have tasted fat tire though, and I would now suggest only using .1oz, especially with no molasses or candi syrup.

You need something to make it a litter darker to be a true clone, but there are other things that should be looked at first when cloning fat tire GF. But hey, you gotta brew what you gotta brew.

DKershner is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2010, 03:43 PM   #14
DKershner
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
Liked 25 Times on 21 Posts

Default

Quote:
Originally Posted by scottmd06 View Post
Coffee grounds? Brewed coffee? how much? That sounds so weird!
As for it being weird, since you aren't the celiac, go get a single grain of chocolate malt at your LHBS and eat it. Let me know what it tastes like.
DKershner is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2010, 04:22 PM   #15
scottmd06
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Phoenix, Arizona, USA, Arizona
Posts: 391
Liked 2 Times on 2 Posts

Default

I can do the molasses... that was part of my original plan. I just dont know how much. And if I do the coffee, Im scaleless so Id need an estimate in cups or something on how much ground coffee to pour in. Also, would the grounds just become part of the yeast cake or will I have to sift it out somehow?

__________________
scottmd06 is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2010, 05:22 PM   #16
DKershner
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
Liked 25 Times on 21 Posts

Default

Quote:
Originally Posted by scottmd06 View Post
I can do the molasses... that was part of my original plan. I just dont know how much. And if I do the coffee, Im scaleless so Id need an estimate in cups or something on how much ground coffee to pour in. Also, would the grounds just become part of the yeast cake or will I have to sift it out somehow?
It will settle like everything else.

Estimate of how much coffee is in .1oz? Pinch some between your first 3 fingers twice and drop both in.

Molasses? Never used them, but I wouldn't suggest more than 4oz blackstrap, maybe up to 8oz light. That is just based on what I have heard though, maybe Logan can help you get more exact with how fat tire tastes. I still recommend amber candi syrup though. Here is a webpage that details the taste it leaves.
http://www.darkcandi.com/am.html = Less intense of http://www.darkcandi.com/d.html
__________________
DKershner is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2010, 05:26 PM   #17
Lcasanova
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Lcasanova's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Park Ridge, IL
Posts: 1,043
Liked 9 Times on 8 Posts
Likes Given: 4

Default

We'll its been a LONGGGG time since I've had a Fat Tire and I can't say I've always been a fan. I always thought it was a bit malty. I have used 8 oz of blackstrap molasses in my brown ale and was very pleased, if you want to be conservative- use 4 until you can experiment more with it.

But I agree with the post above, if you can use the amber candi syrup- do it. Unless you have to brew this immediately, gather some more ingredients and do a little more research.

__________________
Lucky 13 Brewing Company
Est. 2009
Lcasanova is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2010, 05:29 PM   #18
DKershner
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
Liked 25 Times on 21 Posts

Default

Quote:
Originally Posted by Lcasanova View Post
We'll its been a LONGGGG time since I've had a Fat Tire and I can't say I've always been a fan. I always thought it was a bit malty. I have used 8 oz of blackstrap molasses in my brown ale and was very pleased, if you want to be conservative- use 4 until you can experiment more with it.

But I agree with the post above, if you can use the amber candi syrup- do it. Unless you have to brew this immediately, gather some more ingredients and do a little more research.
Me too on the time issue. From what I remember, it was well balanced hop to malt, but with a funky little yeast flavor. I don't really care for it myself, even though I do normally like Belgian yeast flavors.

The yeast is why I recommended S33 over S05. Ferment high too if you can.

What do blackstrap molasses taste like anyway?
__________________
DKershner is offline
 
Reply With Quote Quick reply to this message
Old 10-01-2010, 06:27 AM   #19
scottmd06
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Phoenix, Arizona, USA, Arizona
Posts: 391
Liked 2 Times on 2 Posts

Default

Alright boys heres what Im thinking... 5lbs Sorghum Syrup, 1lb Brown Rice Syrup, and 6oz Molasses into boil. Hop with .5oz Willamette for 60 mins, .25oz Fuggle for 20 mins, add Yeast nutrient, then .25oz Fuggle for last 5 mins... Total boil just over 90 mins. Sound reasonable?

__________________
scottmd06 is offline
 
Reply With Quote Quick reply to this message
Old 10-01-2010, 03:31 PM   #20
Lcasanova
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Lcasanova's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Park Ridge, IL
Posts: 1,043
Liked 9 Times on 8 Posts
Likes Given: 4

Default

Quote:
Originally Posted by scottmd06 View Post
Alright boys heres what Im thinking... 5lbs Sorghum Syrup, 1lb Brown Rice Syrup, and 6oz Molasses into boil. Hop with .5oz Willamette for 60 mins, .25oz Fuggle for 20 mins, add Yeast nutrient, then .25oz Fuggle for last 5 mins... Total boil just over 90 mins. Sound reasonable?
With that you won't come close in color or bitterness. Try:

5 lbs Sorghum Syrup (90 min)
1 lb Amber Candi Sugar (90 min)
4 oz Molasses (90 min)
1 lb BRS (15 min)
2 oz Williamette (90 min)
.5 oz Fuggle (45 min)
.25 oz Fuggle (15 min)

You can add yeast nutrient and irish moss if you want and I'm not sure what yeast you are using.

This should get you 1050 OG and 35.9 IBU's and a nice amber color. I don't know how much sense the hop schedule makes I was playing around with it to up the IBU's.
__________________
Lucky 13 Brewing Company
Est. 2009
Lcasanova is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
well crap... started my yeast in a DME starter dcbeerboy Gluten Free Brewing 8 08-26-2010 03:21 PM