Extract - Gluten Free American Brown Ale

**Lcasanova** · 11-13-2009, 02:37 AM

Recipe Type: Extract
Yeast: S-04
Yeast Starter: N/A
Additional Yeast or Yeast Starter: N/A
Batch Size (Gallons): 5
Original Gravity: 1.054
Final Gravity: 1.010
IBU: 24.5
Boiling Time (Minutes): 60
Color: 20.3 SRM
Primary Fermentation (# of Days & Temp): 7 days @ 70
Additional Fermentation: N/A
Secondary Fermentation (# of Days & Temp): 7 days @ 70
Tasting Notes: Hints of sorghum extract but it isn't overpowering, decent GF beer.

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

6 lbs Sorghum Syrup (15 min)
1 lb Buckwheat, roasted (40 SRM)
1 lb Millet, Roasted (40 SRM)
1 oz Fuggles, pellet 4.8% (60 min)
.75 oz East Kent Goldings, leaf 4.2% (15 min)
1 tsp Irish Moss (10 min)
8 oz Maple Syrup (60 min)
8 oz Blackstrap Molasses (60 min)
4 oz Dark Candi Sugar (60 min)
1 pkg SafAle English Ale (S-04)

I roasted the grains separately starting at 225 for 30 minutes, then increase temperature 25 degrees every 30 minutes until I got the color I wanted. I cut the millet off at 425 and the buckwheat off at 400. You will want to let these sit in a paper bag for at least 1 week before using.

Carbed with 4 oz of corn sugar.

Sorry for the bad resolution, I'll take a better picture when I get a chance.

Here's a link to the main thread- Includes brewday pics.

**Sdragon980** · 01-05-2010, 03:04 AM

I've noticed that in a few of the recipes for GF beer in here that it says after roasting the buckwheat and Mullet, it says to let them sit in a paper bag for one week. What does this do to the grains when it sits in a paper bag?

Thanks
Steve

**Lcasanova** · 01-05-2010, 09:31 PM

Quote:

Originally Posted by Sdragon980

I've noticed that in a few of the recipes for GF beer in here that it says after roasting the buckwheat and Mullet, it says to let them sit in a paper bag for one week. What does this do to the grains when it sits in a paper bag?

Thanks
Steve

Letting them sit in a paper bag for a week or more allows some of the harsh aromatics to "waft" away. I think if you compared a grain that was roasted to one that has been allowed to "waft" one would be more mellow and preferable.

mrtree · 09-02-2010, 12:54 AM

Hey I'm thinking of brewing this up in a few weeks.

A couple questions on the recipe

-Do you crush the grains after roasting them? Or after they sit in a bag for several weeks?

-How did you steep the grains? I see a lot of different times and temps., 150 for 30 min.?

Looks like a good one.

Thanks for your help.

**Lcasanova** · 09-02-2010, 02:19 AM

Quote:

Originally Posted by mrtree

Hey I'm thinking of brewing this up in a few weeks.

A couple questions on the recipe

-Do you crush the grains after roasting them? Or after they sit in a bag for several weeks?

-How did you steep the grains? I see a lot of different times and temps., 150 for 30 min.?

Looks like a good one.

Thanks for your help.

I don't know what the practice is on that but I've always let them sit in the bag to waft for at least two weeks and then I crush them before I brew. I steep my grains in a grain bag at 150 for 30 minutes.

Hope you like it.

mrtree · 09-07-2010, 03:13 PM

Thanks for the quick reply Lcasanova. I've been away for several days. Looking to get back to the brew projects shortly.

Also, why is the sorghum added late, 15 min? Most recipes have the sorghum in the full 60 min. boil.

**Lcasanova** · 09-08-2010, 01:46 AM

The late addition of the extract gives you more hop utilization. If you added it for the full 60 the IBU's would be a little different.

**Lcasanova** · 09-23-2010, 04:47 AM

Planning on brewing this again sometime in October. In addition to doing a full boil, here is the updated planned recipe

6 lbs Sorghum Syrup (15 min)
2 lb Buckwheat, roasted (40 SRM)
1 oz Fuggles, pellet 4.8% (60 min)
.75 oz East Kent Goldings, leaf 4.2% (15 min)
1 tsp Irish Moss (10 min)
1 tsp Yeast Nutrient (10 min)
12 oz Maple Syrup (60 min)
1 lb Blackstrap Molasses (60 min)
4 oz Dark Candi Sugar (60 min)
1 pkg SafAle English Ale (S-04)
8 oz Maltodextrin (added at bottling)

OG- 1.052
IBU's- 26.3

I'm hoping to get some nuttiness from the buckwheat and some more color and flavor from the molasses.

**Lcasanova** · 12-17-2010, 04:51 AM

Oh man! I forgot how much I liked this beer. I re-brewed the original to use as the control for a few experiments and it turned out great. Clear as glass and tasty. I was way too excited to drink this so I didn't take any notes. The molasses covers up the sorghum well and I might say that there is only a hint of sorghum but it is pleasant in this beer. It had no head to speak of but that might have been due to the bad pour. I don't think the nuttiness from the buckwheat came through at all but I did get a little roastiness. It's one of those beers that makes you want another and it didn't smell like any of my other typical GF beers. Looks like I'll try to keep this one around and give you some serious notes at some point in the future.

tlsaudio · 12-31-2010, 02:13 PM

Brewed something similar last night with my Dad, his first brew and my first gluten free brew. After chilling and measuring the gravity I tasted the wort and it tastes awful, very bitter and sour. Is this a by product of the sorghum? Does this nasty taste go away over time? Hope this changes cause he is celiac and was hoping I could make him a nice drinkable beer. Dont remember any of my other brews wort tasting this bad. Here’s the recipe I followed

Approx 1lb roasted millet
Approx 1oz roasted buckwheat
Steep the grain at 150-160 for 40min
Boil with about 3 gallons in the pot.
3lbs sorghum @ 60 min
15oz Blackstrap Molasses (60 min)
1oz centennial pellets @ 60 min
1oz centennial pellets @ 20 min
3lbs sorghum @ 15 min
1 tsp Irish moss @ 10 min
1 tsp Yeast Nutrient @ 10 min
1oz centennial pellets @ 7 min
.8oz maltodextrine @ 5 min
1oz centennial pellets @ 2 min
Cool and top up to 5.5 gallons
1oz centennial pellets in secondary for 10 days
1 cup Honey (for bottling)