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Old 04-09-2010, 03:32 AM   #1
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Default Extract - Gluten Free Wicked Messenger Wit

Adapted from Wingdigstat's White Riot Belgian

Ingredients:
------------

7 lbs Sorghum Syrup (30 min)
1 oz Hallertauer, pellet 3.8% (60 min)
.50 oz Hallertauer, pellet 3.8% (5 min)
.25 oz corriander seed, cracked (flameout)
.25 oz bitter orange peel (20 min)
.5 oz sweet orange peel (20 min)
1 tsp yeast nutrient (20 min)
8 oz maltodextrine (5 min)
1 pkg SafBrew Specialty Ale (T-58)

Carbed with 3.8 oz corn sugar

When poured there is a nice head but it dissapates quickly. I had a fair amount of sediment in my bottles but no biggie.



Sorry for the bad resolution, my camera doesn't take good pictures of beer!

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Old 05-05-2010, 10:45 PM   #2
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Hey, how did this turn out? I was thinking of trying it out since my fiancee is allergic to wheat.

Also, do you know if you can find sorghum locally?

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Old 05-14-2010, 10:43 PM   #3
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Quote:
Originally Posted by ndhoffma View Post
Hey, how did this turn out? I was thinking of trying it out since my fiancee is allergic to wheat.

Also, do you know if you can find sorghum locally?
Sorry for the delay, this didn't come across my radar until today

This one actually turned out pretty good. It's slightly sweet and orangy when young but it really comes into it's own with time. As it is, I don't think I would change anything. It is still cloudy and hasn't ever cleared and I don't think I have too many bottles left. Of all my brews this is one of the favorites among my regular beer drinking friends.

I haven't had any luck sourcing sorghum syrup locally, I usually order from midwest supplies of austin homebrew. If you find it locally, please let me know.

And, if you end up brewing it, maybe we can do a swap or something
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Old 06-29-2010, 09:53 PM   #4
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Just kegged this- ill post some feedback once it's drinkable, but the sample I tasted was pretty good so far

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Old 06-29-2010, 10:29 PM   #5
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Awesome! I just had one the other day, about 7+ months old and it was still fantastic. Some of the sweetness that initially went away came back but the aroma and aftertaste was fruity. I think it ages well for the style. Hope you like it, it's been a hit among my friends.

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Old 07-21-2010, 09:49 PM   #6
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I just received some sorghum extract I ordered from Northern Brewer. I'm leaning toward this recipe since I'd like to avoid/cover up the odd sorghum twang people talk about. What else would you do to de-emphasize that? And what yeasts do you think would either accentuate or mitigate that twang?

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Old 07-21-2010, 10:42 PM   #7
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The beer tastes great young then suddenly the sorghum comes through, after that age will cover up the sorghum. I can't say which yeasts would help or hinder that since I've not brewed any of my beers multiple times with different yeasts...yet.

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Old 07-21-2010, 11:24 PM   #8
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Quote:
Originally Posted by Lcasanova View Post
The beer tastes great young then suddenly the sorghum comes through, after that age will cover up the sorghum. I can't say which yeasts would help or hinder that since I've not brewed any of my beers multiple times with different yeasts...yet.
Thanks for the quick response. If you see a trend with how the sorghum comes through using various yeasts, I'm sure other people would find it helpful as well. Keep up the good work on the gluten-free front.
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Old 07-27-2010, 03:46 AM   #9
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Here's an updated photo, it's a little clearer

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Old 11-17-2010, 03:01 PM   #10
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Reviving an old thread, I know! I've been lurking for awhile now and have been reading a little about GF brewing as I have a GFGF, like dkershner. Now, I've only tried 4 brews so far (2 ciders, a beer kit...with a mead in the fermenter), so all of this is only by reading.

So, I think I'm going to try this recipe, but I'm wondering if adding Malodextrin would solve the issue with the head dissipating. Anyone tried any variants?

And, special thanks to Lcasanova and dkershner for being my primary reads while trying to figure out what to make my GFGF.

-Traubie

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