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Old 11-12-2013, 09:30 PM   #1
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Default Making my first Gluten free

For no other reason than I like the different flavor of the one's I've had. I intend on sticking to the Gluten free and will not be using any grain. I am using sorghum extract and local Amish molasses so far. I have heard of a few other things used through reading....but what have/do you ladies and gentlemen used/use to add to this recipe? I understand that options may be fewer, but I'm sure there are some creative ones.

Thanks folks....

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Old 11-13-2013, 01:55 AM   #2
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I've not used molasses because I've heard it leaves a metallic taste. I know new planet uses it and I haven't tasted anything metallic in them.

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Old 11-13-2013, 04:52 PM   #3
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You will find a bunch of information on ingredients on this forum. Some I have used and recommend:

Belgian candy syrup (use the inverted sugar not the hard candy kind)
Brown rice solids - my LHBS does not carry the syrup so I have used the powder
Maltodextrin - about 8 oz per 5 gallon batch works well
Crushed corriander - I have used up to 8 grams per 5 gallon batch added just before flame out. I think others have used more
Orange peel

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Old 11-14-2013, 02:58 AM   #4
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Thanks fellas! BTW.....love New Smyrna! Especially Pub 44!

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Old 11-20-2013, 11:37 AM   #5
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Sorghum twang is real. Don't use very much of it unless you want to age your beer for 9 months.

see my recipe post for an Idea of how a mostly-sorghum brew is going to turn out.

I think the recommendation is to only have it be 1/4 to 1/3 of your fermentables.

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