Extract - Gluten Free Experimental (Pale?) Ale
approx 1lb Quinoa (roasted in oven at 350 for 30min)
approx 1lb Millet (roasted in oven at 350 for 30min)
7lb Brewcraft Sorghum Syrup
60min - 2oz Cascade
45min - approx 1oz Cascade
20min - 1oz licorice root
15min - approx 1oz Cascade
5min - approx 1oz Willamette
End of Boil approx 1oz Willamette
I'll start by saying this is only the second beer I've ever brewed and the first that I've ever made up a recipe for. So I really have no idea what's going to happen. My room mate is allergic to gluten so I told her I'd try to make something along the lines of a gluten free Pale Ale/IPA. This is what I came up with. Please let me know what you think!
I started by roasting the quinoa and the millet in the oven at 350. The cookie sheet disappeared so I used a 9x9 pan for the millet and a bread pan for the quinoa. This worked ok, but i had to stir things up a bit every so often to make sure everything was (somewhat) evenly toasted.
I then steeped the grain at 158 for 40min. The idea behind this was primarily additional flavor/texture. I wasn't sure if this would really contribute to final alcohol content, though I wouldn't be bummed if it did.
Hops measurements are approximate because they were in 2oz packages and I just eyeballed what looked to be about half. Sorry, I forgot to write down alpha.
I have no idea what to expect with the licorice root. Haha. I saw it in the brew store, thought "hmm, i like licorice. why not?" and that was about as far as the thought process went. It actually didn't smell anything like I expected (not at all like licorice).
So I'm thinking about 10 days in primary? Then 21+ in secondary?
I'm also thinking of dry hopping 2oz of Willamette when I transfer to secondary just to add that extra zing.
Please tell me what you think!
Last edited by pirateboy; 03-26-2010 at 05:24 AM.
Reason: i forgot to say something