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Old 09-22-2009, 04:12 AM   #21
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Before I forget, here is the recipe. I don't remember if I found it on here or somewhere else. Remember, it was for 1 gallon (actually .75 gallons going in to primary...who know how much for secondary)

3.2 oz Quinoa, dark roasted
1 lb 3.2 oz Sorghum syrup
3.2 oz Dark Belgian Candi Sugar (flameout)
1.6 oz Buckwheat flour (60)
.11 oz East Kent Goldings (60)
.11 oz East Kent Goldings (20)
Danstar Windsor Ale Yeast

I steeped the quinoa for 30 minutes between 152-160-degrees F. I added the bittering hops and the buckwheat flour for 10 minutes before I added the syrup. Racked it to primary when it was at 75-degrees and shook the hell out of it. I put about 1/2 the 11 g yeast pack into the wort. My O.G. was 1.084, probably because of the candi sugar, and right now it has a little less than 1 quart of trub leaving me with about 1/2 gallon of beer. Friday I will rack to secondary for 7 days, then bottle and carb with Cooper's Carbonation Tabs.

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Old 09-22-2009, 05:48 PM   #22
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Why are you adding flour?

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Old 09-22-2009, 06:30 PM   #23
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Don't ask

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Old 10-03-2009, 10:09 PM   #24
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Bottled this last night, I had a lot of trub when transferring to secondary so I lost quite a bit of volume. So much that instead of getting a 6-pack I got about 4. There was enough left over to take a gravity reading and by my calculations the ABV is 8.1% so it will need a little longer to carb and mellow out. I'll still probably test one in 3 weeks but I will omit the flour next time...maybe in a mash I'd use it like the Aussie's do. See you in 3 weeks with pictures.

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Old 10-19-2009, 06:55 PM   #25
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No pictures, but....

I tried one of these last night on a whim and the results- the sorghum flavor/taste is very noticeable but it is drinkable. The color is wayyyyy off from what I was shooting for and could use something to mask the sorghum flavor. I'll see how my others turn out and go from there, but I will call this a success.

On a side note, I mentioned earlier that I got about 4, truth be told, I got 4.75 bottles. Yeah, I know why only fill it up that much, well thats what was left and rather than throwing it out I decided to cap it and see what happened. Anyways- this is the one I tried last night and from what I've read, there is a science as to how full the bottle should be (the 1 inch of headspace) so the CO2 is absorbed into the liquid...well, as others would point out, not filling the bottle all the way would cause some issues, which it did! I got a nice sound when I opened it, but after about 5 seconds the massive foaming began, lesson learned firsthand!

Back on track- I'll try a full bottle while I'm bottling the American Brown Ale in my other post and take some pictures in the glass.

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Old 10-24-2009, 02:56 AM   #26
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Opened up a full one tonight. Looks pretty good in the glass.



Smells sweet, the carbonation is right (thanks Cooper's Carb Tabs), doesn't feel thin, doesn't retain head and lacing isn't there. The taste is hard to describe, it's a little bitter right up front but it finishes sweet like I would say Redbridge does. Don't know if I'll use this recipe again, but the test batch was a good way to get started.

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Old 10-24-2009, 03:51 AM   #27
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Nice work !

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