BrewHardware Giveaway- Winners Drawn - 24 hours to claim!


Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Gluten Free > PHAT Tire Gluten Free Ale
Reply
 
LinkBack Thread Tools
Old 05-28-2014, 11:25 AM   #11
glutarded-chris
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
glutarded-chris's Avatar
Recipes 
 
Join Date: Jul 2013
Location: New Smyrna Beach, Florida
Posts: 225
Liked 27 Times on 25 Posts

Default

I have not yet tried an oatmeal stout, but when I do I will start with a version of this:
http://www.homebrewtalk.com/f164/no-...-stout-323755/

I can't say that I have gone all the way to an IPA, but I learned pretty quickly that brews made with sorghum syrup taste better to me with a strong hop flavor and aroma. I always use a healthy amount of finishing hops and dry hops.

__________________
glutarded-chris is offline
 
Reply With Quote Quick reply to this message
Old 08-23-2014, 03:00 PM   #12
JMath
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Columbus, Ohio
Posts: 15
Liked 1 Times on 1 Posts

Default

Chris when you say "3.3 lb Briessweet gluten free LME", is that sorghum or brown rice syrup?

__________________
JMath is offline
 
Reply With Quote Quick reply to this message
Old 08-24-2014, 12:33 AM   #13
glutarded-chris
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
glutarded-chris's Avatar
Recipes 
 
Join Date: Jul 2013
Location: New Smyrna Beach, Florida
Posts: 225
Liked 27 Times on 25 Posts

Default

That is sorghum syrup. I will edit the original posts. You could offset some of the sorghum with rice syrup or with dry rice solids. Others have gone completely without sorghum by either all grain or by using fermentables like rice solids or syrup. On this one the gravity contribution from sorghum syrup is about 54%. For those of us not ready to go all grain, I think it is useful to have some sorghum for FAN.

__________________
glutarded-chris is offline
 
Reply With Quote Quick reply to this message
Old 08-25-2014, 05:01 PM   #14
JMath
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Columbus, Ohio
Posts: 15
Liked 1 Times on 1 Posts

Default

Ah I see. I have been using half sorghum and half rice solids and I've had great attenuation. So you don't subscribe to the idea that sorghum or honey should be added at the end of the boil? Just curious.

__________________
JMath is offline
 
Reply With Quote Quick reply to this message
Old 08-26-2014, 12:47 AM   #15
glutarded-chris
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
glutarded-chris's Avatar
Recipes 
 
Join Date: Jul 2013
Location: New Smyrna Beach, Florida
Posts: 225
Liked 27 Times on 25 Posts

Default

My usual strategy is to keep boil gravity from 1.040 to 1.050 which is a practice I keep from reading How To Brew by John Palmer. This helps with hop utilization for the bittering hops. Final gravity I keep around 1.060 because my experience is that with gluten free fermentables, less then that just seems a little thin.

And yes, I add things toward the end of the boil that I want to preserve the flavor. That is why the molasses and especially the buckwheat honey is added toward the end on the boil. Next in line would be the Belgian candy syrup. If I add some of the sorghum syrup at the end of the boil it is to keep the gravity lower at the beginning (usually for partial volume boil).

If you try this recipe, I hope you like it. I just put my 4th batch of this in the fermenter yesterday. I varied some elements in batches 2 and 3 but am returning the the original.

Cheers

__________________
glutarded-chris is offline
 
Reply With Quote Quick reply to this message
Old 12-15-2014, 03:07 AM   #16
mergs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Spokane, WA
Posts: 74
Liked 4 Times on 4 Posts
Likes Given: 35

Default

Hey Chris, I just wanted to let you know that I finally got a chance to brew a slight variation of your recipe last weekend.

Its 7 days into primary and I'm troubleshooting a slow or stuck fermentation. I think I was a little too mellow on oxygenation, so considering a super gentle stir (trying to minimize new oxygen of course) or just saying "damn the torpedoes" and pitching another packet of US-05 tonight.

I also made the mistake of using Bob's Buckwheat Cereal (dry pan toasted) and not groats (I couldn't find groats locally). What a mess that made, but I kind of figured it would, LOL.

Tastes good tho.

__________________
mergs is offline
 
Reply With Quote Quick reply to this message
Old 12-15-2014, 10:59 AM   #17
glutarded-chris
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
glutarded-chris's Avatar
Recipes 
 
Join Date: Jul 2013
Location: New Smyrna Beach, Florida
Posts: 225
Liked 27 Times on 25 Posts

Default

Bummer on the slow ferment! Is it on the cold side or do you think you got a yeast packet with low viability? I have read other threads on this forum where people pitched more yeast to restart fermentation.

I am interested in your version. How much roasted cereal did you use?

__________________
glutarded-chris is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Gluten Free, Grain Free, Paleo Beer garrettgordon14 Gluten Free Brewing 30 05-27-2014 11:19 PM
Extract - Gluten-Free "Fat Tire" Amber Ale scottmd06 Gluten Free 5 09-22-2013 02:59 PM
Gluten Free Jahoesafat Recipes/Ingredients 2 01-26-2012 10:40 PM
Phat tire yeast??? GIusedtoBe Recipes/Ingredients 13 03-12-2009 05:04 AM



Newest Threads

LATEST SPONSOR DEALS