Here in Dubai there aren't any brew shops, hops, or malted barley, but I wasn't going to let that stop me from making my first beer. I've already made mead and apfelwein, but I needed a new challenge. With some inspiration from the GaP and gluten-free discussions, I developed a recipe based on ingredients available at an average U.A.E. supermarket.
The wort came out black, creamy, smoky and sweet and has been in primary fermentation for about 2 days now, I'm keeping it cool at around 24c and its bubbling as expected. I don't have a hydrometer so I'm playing it by ear, guessing 7-10 days will be good enough before moving to secondary. Pictures will come when they're available.
(1 Gallon experimental batch)
Grains (Steeped at 65c for 30 minutes)
150g dark roasted rolled oats
150g gold roasted bulgur wheat
150g dark roasted pearl barley
Fermentables
500g Rice Malt Syrup @60 min
100g Dark Belgian Candi Sugar (homemade) @60 min
100g Egyptian Blackstrap Molasses @60 min
50g Brown sugar @60 min
Hop replacements
50g alfalfa sprouts @60 min
1.5 tablespoon fenugreek @30 min
25g chopped bitter melon @ 15 min
adjuncts
40g fat free cocoa powder @ 15 min
1 cup cold brewed coffee@ 10 min
Yeast
DCL Active Dried Yeast (A French baker's yeast, but it has performed surprising well thus far. I could have cheated and harvested yeast from a proper ale, but I wanted to rough it.)
The wort came out black, creamy, smoky and sweet and has been in primary fermentation for about 2 days now, I'm keeping it cool at around 24c and its bubbling as expected. I don't have a hydrometer so I'm playing it by ear, guessing 7-10 days will be good enough before moving to secondary. Pictures will come when they're available.
(1 Gallon experimental batch)
Grains (Steeped at 65c for 30 minutes)
150g dark roasted rolled oats
150g gold roasted bulgur wheat
150g dark roasted pearl barley
Fermentables
500g Rice Malt Syrup @60 min
100g Dark Belgian Candi Sugar (homemade) @60 min
100g Egyptian Blackstrap Molasses @60 min
50g Brown sugar @60 min
Hop replacements
50g alfalfa sprouts @60 min
1.5 tablespoon fenugreek @30 min
25g chopped bitter melon @ 15 min
adjuncts
40g fat free cocoa powder @ 15 min
1 cup cold brewed coffee@ 10 min
Yeast
DCL Active Dried Yeast (A French baker's yeast, but it has performed surprising well thus far. I could have cheated and harvested yeast from a proper ale, but I wanted to rough it.)