Recluse

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Thanks for all the helpful advice on these pages!!

This weekend I am trying a pretty generic recipe. Comments welcome.

Starting with a 2.5 gal batch, since I have no idea if the person I am making it for will find it REMOTELY drinkable.

Total batch/boil: 2.5 Gal

2.5 lb Fermentap Sorghum Extract (40 ppg)
1 lb Lundberg Brown Rice Syrup (est. 35 ppg)
0.25 lb Clover Honey (35 ppg)

0.5 lb medium granulation Buckwheat (Wolff's Kasha) roasted to a darker color to be steeped

0.5 oz Cascade Pellets (5.4% AA) 60 min
0.25 oz Tetnager Pellets (3.2% AA) 15 min
0.25 oz Hallertau Pellets (4.3% AA) 5 min

2 oz MaltoDextrin 10 min
1/4 Whirlfloc Tab 10 min

1 pkg of either Danstar Windsor or Coopers Ale Yeast (havent decided yet)

Est OG: 1.058
Est FG (75%) 1.014
Est. ABV: 5.6%

Est IBU (Tinseth method): 21.5

I also have some Dry Rice Extract which I was thinking of using instead of the honey, but from what I have read, the honey might be better at helping moderate the sorghum flavor.

david_42

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Looks like a winner. As you've probably read, sorghum has a high residual sweetness. The rice syrup and honey will dry the beer out a bit. Cane sugar can do the same thing and it's much less expensive.

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Recluse

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Thanks!

That reminds me... I've never used the Danstar Windsor before (plenty of Nottingham, though). Generally it is described a 'leaving a higher gravity' which may be a bad thing in this case, as there will already be some residual sweetness. Nevertheless, I've seen other GF recipes with Windsor which led me to consider it.

Recluse

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Whoa.. So this is what the SORGHUM bite is like (or was it from my steeped buckwheat??) I tasted some of the "wort" and it was REALLY BITTER. The hop schedule was pretty light by design, but I see what people mean about loading up on hops to mask the sorghum bitterness. Hopefully after the yeast do their business it and the stuff ages a bit it will mellow.

Decided to go with the Cooper's Yeast since the wort was already pretty cloudy and Coopers flocculates better than Windsor (from what I have read). Found an extra pack of Nottingham, and was tempted, but I've always had good luck with Coopers. I also added 1/4 TSP of DAP to help out with the nutrient situation.

mloster

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Was the buckwheat malted? And, if so, did you remove the rootlets? That could have been the source of the bitter taste. If not, sorghum definitely has a tang. I wouldn't call it bitter, more of a citrusy flavor, but not in a good way.

Recluse

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No the buckwheat was not malted. It was just a box of store bought roasted buckwheat groats (Kasha) that I oven roasted to try and darken it a little. I've cooked and eaten this many times and never had such a bitter taste, but maybe steeping extracts out some bitter components that get masked by the taste of the grains.

Recluse

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So I got really busy and finally racked it to secondary today (Primary for about 3 weeks).

Hit the desired OG pretty close, 1.015 5.6% ABV

Still pretty cloudy, but I was astonished at how good it was!!! Yes a little residual sweetness, and some sorghum tang (tasted a little like molasses) but the extereme bitterness was gone, the hop flavor was subtle but present. Tempted to dry hop..but I am going to leave well enough alone. I am pretty psyched. Hope my Gluten intolerant friend will like it.

spaced

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Don't sweat the cloudiness. Mine is always cloudy going into the bottle and remarkably clear by the time I go to serve it.


Did you put them in a bag for three weeks before using? I've seen lcasanova saying you need to do this with roasted grains.

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Drinking: Brown Ale
Fermenting: American Pale Ale
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All gluten free.

Recluse

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3 WEEKS???? No, just overnight.