Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > my first GF beer = fail
Reply
 
LinkBack Thread Tools
Old 09-16-2010, 12:56 PM   #1
dcbeerboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: DC Metro
Posts: 419
Default my first GF beer = fail

i based my recipe on this one:

http://chibebrau.blogspot.com/2009/1...-at-gates.html

and used the WLP566 yeast. didn't use orange or ginger. i cut the maltodextrine by half.

OG was 1.054, FG 1.001. it dried WAAAAY out, leaving zero body and just some saison like phenolics. really disappointed. was hoping for something more.

__________________
dcbeerboy is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2010, 02:47 PM   #2
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,654
Liked 135 Times on 128 Posts

Default

I can see why it dried out, with almost 1/3 of the fermentables being sucrose. Had the same thing happen with a GF IPA. I suggest you add the missing MD back in (that was there for body and mouthfeel). Maybe go as high as another 8 oz. You also left out two important flavor notes. My personal policy (even after ten years of brewing) is to brew a recipe as-is, then experiment if I liked it enough to make another batch.

__________________
david_42 is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2010, 02:49 PM   #3
dcbeerboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: DC Metro
Posts: 419
Default

i figured i'd let the yeast give me the flavors i was looking for, but didn't expect it to attenuate THAT much.

__________________
dcbeerboy is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2010, 02:53 PM   #4
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,654
Liked 135 Times on 128 Posts

Default

Yeah, I read that the sorghum syrup was only 70% fermentable, but it turned out to be much more than that and I had to add MD to raise the FG to 1.008. Took 12 oz.

Without much in the way of residual sugars, the other flavors aren't going to come through.

__________________
david_42 is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2010, 03:03 PM   #5
dcbeerboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: DC Metro
Posts: 419
Default

bummer... so, the beer in the keg is already carbed. perhaps i'll get .5# of MD, boil it, add it to an empty keg, flush with co2, then transfer the beer onto it. maybe get some bitter orange peel and ginger and put it in there too. the bottled half, however, is doomed to a flavorless existence.

__________________
dcbeerboy is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2010, 03:24 PM   #6
Lcasanova
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Lcasanova's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Park Ridge, IL
Posts: 1,043
Liked 10 Times on 9 Posts
Likes Given: 4

Default

I agree with David 42- I like to brew a recipe as is and experiment from there. That said, most of my recipes have been adapted and changed to be gluten-free so I guess I don't really follow that.

Anyways, Dkershner tried one of my saisons and my recipe was pretty similar to the one you made. He recommended that I lighten up on the spices (or maybe ditch them altogether- I'd have to go look), switch to a different yeast strain, and ferment at a higher temperature.

I don't think this beer was a complete failure- now you know what the beer is like if you don't add some MaltoDextrine

__________________
Lucky 13 Brewing Company
Est. 2009
Lcasanova is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2010, 03:45 PM   #7
DKershner
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
Liked 25 Times on 21 Posts

Default

I dont see a problem with this drying way out...it's a saison. I think I am shooting for 1.000 on mine I just brewed. I think the problem is you just forgot some spices to make the beer taste correctly.

If you read what the guy who made the original recipe said, he mentions it being pretty dry as well.

As for the Sorghum = very fermentable thing, I did have that problem with Brewcraft Sorghum, but not with Briess Sorghum, so I think it depends on the brand you are using.

DKershner is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2010, 06:22 PM   #8
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,654
Liked 135 Times on 128 Posts

Default

It was Brewcraft Sorghum.

__________________
david_42 is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2010, 06:31 PM   #9
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 david_42 View Post
It was Brewcraft Sorghum.
I think briess adds some maltose to theirs, they call it High Maltose anyway.
__________________
DKershner is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2010, 08:47 PM   #10
dcbeerboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: DC Metro
Posts: 419
Default

so would you guys suggest adding some ginger and bitter orange to some vodka and throwing it in the keg?

__________________
dcbeerboy is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools