ChasidicCalvinist
Well-Known Member
This is a gluten free beer.
I have really been wanting to try a few things: namely steeping grains and then boiling off liquid to make a more concentrate wort, lactose and nuts.
My last beer was such a disappointment I don't want to make another 5 gallon or even 3 gallon batch so I'm going to try for 1 gallon. But aside from mead I've never made a 1 gallon batch so I'm not sure about some of my conversions, namely the hops, lactose and sugar. The lactose is based on 1lb for a 5 gallon batch. I realize that is a LOT of nuts for 1 gallon but every recipe I've read with nuts seems to conclude that the flavor profiles of the nuts did not come through very well.
So here is what I came up with:
1 gallon batch
Ingredients
3lbs of toasted oats
2 cups ground pecans
1 cup boiled honey (medium, approx 10 minutes)
1 cup caramel sauce (1 cup water, 1 cup brown sugar ½ teaspoon cinnamon, boiled for 10 min)
1/4lb of lactose
Fuggles, EKG hops
Vanilla Extract
Nottingham Ale Yeast
The oats will be soaked briefly in water and then dark toasted.
I will roast 2 cups of rough ground (maybe chopped) pecans in oven. 1 cup medium roasted and 1 cup dark roasted. These will sit in paper bag(s) for 1 week prior to boil to get rid of excess oils.
The caramel sauce will be made day prior to brew: 1 cup of brown sugar and 1 cup of water and ½ teaspoon of cinnamon will be combined, brought to boil and then boiled for 10 minutes.
Honey will be brought to boil, then reduced to low for approximately 10 minutes. Im only looking for mild carmelization of the honey.
The oats will be steeped at 153 for 60 minutes in 1 1/2 gallons of water. Then I will boil that down to one gallon. Once at the one gallon mark:
.2oz Fuggles at 60 min
¼ lb lactose at 60 min
.1oz EKG at 15 min
2 cups of pecans pitched @ 15 minutes
.1oz EKG at 5 min
1 cup of boiled honey @ zero
1 cup of caramel sauce @ zero
1 teaspoon of vanilla extract 7 days prior to bottling
Thoughts??
I have really been wanting to try a few things: namely steeping grains and then boiling off liquid to make a more concentrate wort, lactose and nuts.
My last beer was such a disappointment I don't want to make another 5 gallon or even 3 gallon batch so I'm going to try for 1 gallon. But aside from mead I've never made a 1 gallon batch so I'm not sure about some of my conversions, namely the hops, lactose and sugar. The lactose is based on 1lb for a 5 gallon batch. I realize that is a LOT of nuts for 1 gallon but every recipe I've read with nuts seems to conclude that the flavor profiles of the nuts did not come through very well.
So here is what I came up with:
1 gallon batch
Ingredients
3lbs of toasted oats
2 cups ground pecans
1 cup boiled honey (medium, approx 10 minutes)
1 cup caramel sauce (1 cup water, 1 cup brown sugar ½ teaspoon cinnamon, boiled for 10 min)
1/4lb of lactose
Fuggles, EKG hops
Vanilla Extract
Nottingham Ale Yeast
The oats will be soaked briefly in water and then dark toasted.
I will roast 2 cups of rough ground (maybe chopped) pecans in oven. 1 cup medium roasted and 1 cup dark roasted. These will sit in paper bag(s) for 1 week prior to boil to get rid of excess oils.
The caramel sauce will be made day prior to brew: 1 cup of brown sugar and 1 cup of water and ½ teaspoon of cinnamon will be combined, brought to boil and then boiled for 10 minutes.
Honey will be brought to boil, then reduced to low for approximately 10 minutes. Im only looking for mild carmelization of the honey.
The oats will be steeped at 153 for 60 minutes in 1 1/2 gallons of water. Then I will boil that down to one gallon. Once at the one gallon mark:
.2oz Fuggles at 60 min
¼ lb lactose at 60 min
.1oz EKG at 15 min
2 cups of pecans pitched @ 15 minutes
.1oz EKG at 5 min
1 cup of boiled honey @ zero
1 cup of caramel sauce @ zero
1 teaspoon of vanilla extract 7 days prior to bottling
Thoughts??