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Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Hop Bursted Pale Ale
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Old 06-01-2012, 07:15 PM   #1
mloster
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Default Hop Bursted Pale Ale

I brewed about 6 weeks ago. I wanted to try a hoppier beer which seems very compatible with GF brewing. I used the hop schedule from Jamil's evil twin recipe. Just to ensure that I had a sufficiently hopped wort, I added some magnum at 60 minutes. The recipe is for a 5 gallon batch and is as follows:
6 lbs LME Brown Rice Syrup (bought from highgravitybrew.com)
13.5 oz buckwheat honey
.4 oz Magnum [13.5%] @60 min
1 oz Amarillo [7%] @20 min
1 oz Centennial [10 %] @20 min
1 oz Amarillo [7%] @10 min
1 oz Centennial [10%] @10 min
1 oz Amarillo [7%] @flameout
1 packet S-04
1 whirlfloc tablet @10 min
1 tsp yeast nutrient @10 min
I'll post a pic of it later. The beer turned out crystal clear. The hop character isn't harsh like many IPAs/APAs tend to be. It's prominent yet not mouth-puckering. The malt bill turned out surprisingly well. If I were to brew again, I'd probably use 10 oz of buckwheat honey. Disregarding the hop flavor, the base is fairly unidimensional and malty but not in a bad way. This is by far the best beer I've ever made. My non-GF friends couldn't tell it was GF, though they know I brew GF beer. Also, this was one of simplest recipes I've made– no malting, no mashing, no sparging.

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Old 06-01-2012, 09:01 PM   #2
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Have you brewed with other rice syrups before? I'm wondering if the Briess BRS LME is better than than the rice syrup DME I get from my LHBS, which usually ferments out pretty dry.

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Old 06-01-2012, 09:04 PM   #3
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That looks like a tasty brew.

I've noticed a few references to brown rice syrup while I've been researching GF brews. Are brown rice syrup and sorghum syrup essentially interchangeable in recipes? From what I've read (including the sticky in this forum) sorghum gives you a "twang". If brown rice syrup doesn't, why does anyone even still use sorghum? Is rice syrup preferable for certain styles but not others?

Background: I've brewed regular barley brew, but I haven't brewed a GF brew yet, so I don't have experience with either of these ingredients.

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Old 06-02-2012, 12:23 AM   #4
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Sorghum does give a "twang", but it also gives lots of other flavors that are actually good. Rice syrup, or at least the dry rice extract I've been using, has very mild flavor. Think Bud Light. I wouldn't say they're interchangeable; rather, they often counter-balance each other in recipes. My favorite extract-only mix, at least for IPAs, is 2 parts rice syrup, 2 parts sorghum, 1 part amber candi syrup and a half-part buckwheat honey. But I'm still experimenting. In any case, if you wanted to brew a very light, crisp beer, it seems like all-rice should be okay. But also, I have never used the Briess brown rice LME that mloster is talking about; that could be a totally different beast than the brown rice DME I get at my LHBS.

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Old 06-02-2012, 12:30 AM   #5
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I would be wary of rough fermentation in an all-rice "extract" beer. The rice syrup has fermentable sugar but not nutrients to make yeasties happy like sorghum or barley.

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Old 06-02-2012, 12:47 AM   #6
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That's why I included yeast nutrient. I haven't used different BRS so I don't know of any differences. It fermented out pretty dry. Before carbonation, the sample I tasted was fairly dry. With carbonation though, the beer has decent mouthfeel. It's not by any means too light.
I completely avoid sorghum now as I cannot stand the twang. I've done everything I can to cover it up, even an IPA, but I can still taste off flavors.

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Old 06-03-2012, 11:55 PM   #7
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Quote:
Originally Posted by frothdaddy View Post
From what I've read (including the sticky in this forum) sorghum gives you a "twang". If brown rice syrup doesn't, why does anyone even still use sorghum? Is rice syrup preferable for certain styles but not others?
The reason I have been using sorghum as my primary fermentable was cost. BRS at my LHBS is $7 for a 1lb 5 oz jar where as a 2.3lb jar of sorghum is only $6.

However, I thank the OP for posting the source of cheap BRS. I'll try that next time.
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Old 06-04-2012, 02:19 AM   #8
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I use Lundberg's brown rice syrup in my brews...5 batches thus far and they all taste good. It is a fairly reasonable price, especially if you buy a case.

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Old 06-04-2012, 04:31 AM   #9
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I think I'm gonna try this recipe, scaled down to a 3 gallon batch. Verbatim, for a change, since I never brew from recipes. But I've been meaning to try Amarillo hops, and this seems like as good a way as any.

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Old 06-21-2012, 08:30 PM   #10
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Is Rice Syrup Solids DME and LME the same and is it a 1:1 conversion? What is the buckwheat honey bringing to the party?

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