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-   -   Help please! GF stout syrups (http://www.homebrewtalk.com/f164/help-please-gf-stout-syrups-236334/)

Gengis 03-30-2011 10:56 PM

Help please! GF stout syrups
 
Hi all,

I'm attempting to brew GF Guinness-style stout (my first attempt...).

I do not have access to Sorghum syrup, and I don't even know what it tastes like once fermented. Can anyone help me as to which syrups would give the best (i.e. non-weird!) results, and in which proportion:

Brown rice syrup?
Molasses?
Maple syrup?

I will also be using malted grains (Millet, Quinoa, GF oats, black rice) for added taste and color.

Thanks!

No_Party 03-31-2011 12:18 PM

I'm still experimenting using sorghum molasses as a base. So far, not good.

johnmirow 03-31-2011 12:30 PM

I do not have access to Sorghum (syrup,molasses,seeds,...) then I'm using corn malt & blascstrap molasess or caramel and experimenting with Lyle's Golden Syrup.

dorklord 03-31-2011 02:01 PM

I think some of the other guys here have done brews using rice syrup as the main fermentable. If you do this, you're going to want to use some yeast nutrient.

But if you can do a mini-mash with your malted grain, you should be able to get some color, flavor, and body from those.

Speaking of which, malted oats? Are you malting some oats yourself, or?

bernerbrau 03-31-2011 02:19 PM

Some GF folks use dark candi sugar/syrup for color.

Gengis 03-31-2011 02:32 PM

Basically, Iím trying to imitate the chemistry and taste of Barley Malt. I was told that Barley Malt contains mostly maltose and little glucose, which is why brown rice syrup seems like a good choice. However, some have posted that BRS has little taste. As for Sorghum, Iíve read a lot of posts that mention a sour or pungent taste. I was thinking of complementing BRS with dark maple syrup (Sucrose : 62% Glucose : 2% Fructose : 2%) for flavor and color.

Does anybody have any suggestions? What about Golden Syrup or Blackstrap molasses?

To Dorklord: yes, I will try to find non-processed oats in order to malt them. Otherwise, I will just roast them.

dorklord 03-31-2011 03:34 PM

Quote:

Originally Posted by Gengis (Post 2792331)
Basically, I’m trying to imitate the chemistry and taste of Barley Malt. I was told that Barley Malt contains mostly maltose and little glucose, which is why brown rice syrup seems like a good choice. However, some have posted that BRS has little taste. As for Sorghum, I’ve read a lot of posts that mention a sour or pungent taste. I was thinking of complementing BRS with dark maple syrup (Sucrose : 62% Glucose : 2% Fructose : 2%) for flavor and color.

Does anybody have any suggestions? What about Golden Syrup or Blackstrap molasses?

To Dorklord: yes, I will try to find non-processed oats in order to malt them. Otherwise, I will just roast them.

Golden syrup is certainly an option, but again there you'll be getting into a low (no, I believe) maltose item.

I'd love to hear what you do as far as malting oats. If I could find any oats that weren't flaked, cut, or otherwise killed, I'd try it myself...

Oh, and I know that various amounts of molasses have been used around here. I've used a couple heaping tablespoons for color in several beers, and I used a 1lb jar of sorghum syrup (which looks and tastes a lot like molasses) in my oatmealish stoutish brew last night.

DKershner 03-31-2011 04:40 PM

Quote:

Originally Posted by dorklord (Post 2792196)
I think some of the other guys here have done brews using rice syrup as the main fermentable. If you do this, you're going to want to use some yeast nutrient.

Just a correction here, anything besides Sorghum and you will want to use a lot of yeast nutrient. BRS is the closest to Sorghum in terms of nitrogen and you can use LESS than other fermentables.

That being said, the only "syrup" I would add to the above list is Dark Belgian Candi Syrup.

spaced 03-31-2011 08:25 PM

I'm currently reading through Randy Mosher's book, Radical Brewing. In it he says that for three years (until the introduction of chocolate malt), brewers cooked down molasses and then set it alight for a few minutes. This is how they got a really dark colour out of it.

I'm not setup to experiment with this but if someone can do 1 gallon batches I'd try this.

Sorghum malt may be different to what I buy in Australia because I find it tastes really good here.

andrewdell19 03-31-2011 09:39 PM

Quote:

Originally Posted by spaced (Post 2793778)
I'm currently reading through Randy Mosher's book, Radical Brewing. In it he says that for three years (until the introduction of chocolate malt), brewers cooked down molasses and then set it alight for a few minutes. This is how they got a really dark colour out of it.

I'm not setup to experiment with this but if someone can do 1 gallon batches I'd try this.

Sorghum malt may be different to what I buy in Australia because I find it tastes really good here.

So they would cook molasses syrup and then light it on fire? So if I just put a few lbs of molasses in a pot, cooked it (how long?) and then burned it with a torch that would produce what brewers use to do for darker color?


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