beltenebros
Member
Really excited to have just finished our first GF brew!
We based our recipe off of this post from chilort (who also helped out with some questions we had, so much thanks to him!). We didn't get the Bard's Sorghum Syrup extracted from Malted Sorghum - which we understand helps to reduce that citrusy taste - but we lowered the amt of Sorghum Syrup to 3lbs.
Recipe:
1/2 lb Millet {steeped 45mins}
3lbs Briess White Sorghum Syrup
3lbs Rice Syrup Solids
1oz Hallertauer Hops{boil 60mins}
1 tsp Irish Moss {10mins}
500grams Wild Flower Honey
120grams Pure Maple Syrup {end of boil}
Safale US-05
Brewed yesterday with OG of 1.058! Plan is to single stage ferment for 3-4 weeks then bottle for 2 weeks! Plans already in the works for second recipe batch using chestnut chips ... love this brewsmith program ...
We based our recipe off of this post from chilort (who also helped out with some questions we had, so much thanks to him!). We didn't get the Bard's Sorghum Syrup extracted from Malted Sorghum - which we understand helps to reduce that citrusy taste - but we lowered the amt of Sorghum Syrup to 3lbs.
Recipe:
1/2 lb Millet {steeped 45mins}
3lbs Briess White Sorghum Syrup
3lbs Rice Syrup Solids
1oz Hallertauer Hops{boil 60mins}
1 tsp Irish Moss {10mins}
500grams Wild Flower Honey
120grams Pure Maple Syrup {end of boil}
Safale US-05
Brewed yesterday with OG of 1.058! Plan is to single stage ferment for 3-4 weeks then bottle for 2 weeks! Plans already in the works for second recipe batch using chestnut chips ... love this brewsmith program ...
