Recipe Type: Extract
Yeast: SafAle S-04
Yeast Starter: Rehydrate
Batch Size (Gallons): 2.75
Original Gravity: 1.051
Final Gravity: 1.015
IBU: 63.8
Boiling Time (Minutes): 60
Color: 18.7
Primary Fermentation (# of Days & Temp): 28
Tasting Notes: Notes of bitterness, sweetness, and dryness.

Here is my Gluten Free Sorghum Ale recipe. Normally I wouldn't post a recipe unless I have brewed it multiple times and perfected it, however, due to the lack of Gluten Free recipes and this turning out well, I decided to post it. It turned out pretty good actually. Different, but pretty good. This is the only extract brew I have ever done, because I didn't feel like buying more GF grains and malting them myself.

I got the GF grains from: Bob's Red Mill*::*Gluten Free*::*Gluten Free Grains, Beans, and Seeds

I got the Sorghum Syrup at Midwest (They also have a 6lb): Briess White Sorghum Syrup, 3.3 lbs. :: Midwest Supplies Homebrewing and Winemaking Supplies

Recipe Specifications
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Type: Extract + Steeping Grains
Batch Size: 2.75 gal
Boil Size: 3.78 gal
Yeast Starter: Just Rehydrate yeast 30+ min prior with boiled water cooled to room temp.
OG: 1.051
FG: 1.015
ABV: 4.69%
Estimated Color: 18.7 SRM
Estimated IBU: 63.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Primary: 28 days @ 65*F

Ingredients:
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Amount Item Type % or IBU

3.30 lb Briess White Sorghum Syrup (3.0 SRM) Extract 62.26 %
1.00 lb Roasted Amaranth (25.0 SRM) Grain 18.87 %
1.00 lb Roasted Buckwheat (75.0 SRM) Grain 18.87 %

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See quote below for better hop schedules
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0.50 oz Warrior [15.40 %] (40 min) Hops 41.6 IBU
0.50 oz Simcoe [11.90 %] (20 min) Hops 22.2 IBU

1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
(Note: You must use SafAle because they are one of the only 100% Gluten Free yeasts).

Notes:
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If you brew this for someone very allergic to Gluten, please sanitize the **** out of your equipment - ALL of it. Go overboard. There are some people that cannot come in contact with gluten, and it can stay in your brewing equipment.

The colors are estimates, however they are pretty accurate. If I were to do it again I would probably choose a different hop schedule. This one works though. If you brew this feel free to experiment with the hops and post up how it turns out.


Roasting Instructions:
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NOTE: This will make your house smell like ass for like a day or 2. Spread out grains on cookie sheets covered with aluminum foil (preferably the ones with sides). I wanted didn't have time to do them separately so I roasted them at the same time. I put the Buckwheat on a lower shelf and the Amaranth above it. Pre-heat the oven to 175*F, then put the grains in. Increase by 25*F every 30 minutes. At 375* the Buckwheat was real dark, almost black, and the Amaranth was like medium roasted. I increased it to 400*F for a bit which made the Buckwheat black, but not overly charred, and the Amaranth about medium-dark.

Here are my grains:


Steeping:
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I was not aware that the Amaranth grains were so small. They fell right through my fine nylon mesh bags. So I crushed everything best I could, and steeped the grains in another pot, and then combined everything in the boil pot.


There is no head on this beer, but it is pretty normal with these GF beers. Yea I know it's cloudy. You can try to clarify it by whatever means, but I just didn't bother.




I took the case of it to my sister this weekend and she loved it. She said it was waaay better than any of the commercial GF beers she had. She said those were pretty bland without much flavor, and that mine actually had flavor to it.


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If I were to do this again I would go with a hop schedule like these
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