Starting two topics here to get some opinions on a clone attempt of two popular beers my girlfriend loved before she went GF - DFH 60 Minute and Blue Moon. Recipe for 60 minute is as follows.
3 lb 5 oz Sorghum LE (Northwestern Extracts)
3 lb 15 oz Brown Rice Syrup (Whole Foods)
1.5 lb Millet, Crystal Roasted [See below]
1.5 lb Red Quinoa, Crystal Roasted [See below]
1.25 oz Warrior (60 min)
Note: Half added at beginning of boil, then continuously added until 35 minutes left
1 oz Amarillo
1 oz Simcoe
Note: Mixed and added continuously last 35 minutes
1 oz Amarillo (Dry hop)
0.5 oz Simcoe (Dry hop)
Nottingham Dry Yeast
Commentary: Was planning on getting the grains from bulk bin at Whole Foods and following Crystal roast instructions from our Aussie Friend that has his own GF brewery - Andrew Lavery.
1. Soak millet and quinoa overnight
2. Drain and rinse the wet millet and place it in stock pot, raise temp to 160 F and hold for 30 minutes
3. Remove from stock pot, strain water and place in baking pan
4. Roast at 165 F in oven until malt is dry
5. Roast at 300 F for 2 hours
I was then planning on gelatinizing the millet/quinoa combo and cereal mashing with some amylase enzyme I have (60 minute mash, possible sparge but not planning on getting many OG points out of the grain). Add syrups and follow hopping schedule as planned.
Thoughts/comments/criticisms? Thanks guys!
3 lb 5 oz Sorghum LE (Northwestern Extracts)
3 lb 15 oz Brown Rice Syrup (Whole Foods)
1.5 lb Millet, Crystal Roasted [See below]
1.5 lb Red Quinoa, Crystal Roasted [See below]
1.25 oz Warrior (60 min)
Note: Half added at beginning of boil, then continuously added until 35 minutes left
1 oz Amarillo
1 oz Simcoe
Note: Mixed and added continuously last 35 minutes
1 oz Amarillo (Dry hop)
0.5 oz Simcoe (Dry hop)
Nottingham Dry Yeast
Commentary: Was planning on getting the grains from bulk bin at Whole Foods and following Crystal roast instructions from our Aussie Friend that has his own GF brewery - Andrew Lavery.
1. Soak millet and quinoa overnight
2. Drain and rinse the wet millet and place it in stock pot, raise temp to 160 F and hold for 30 minutes
3. Remove from stock pot, strain water and place in baking pan
4. Roast at 165 F in oven until malt is dry
5. Roast at 300 F for 2 hours
I was then planning on gelatinizing the millet/quinoa combo and cereal mashing with some amylase enzyme I have (60 minute mash, possible sparge but not planning on getting many OG points out of the grain). Add syrups and follow hopping schedule as planned.
Thoughts/comments/criticisms? Thanks guys!