mrdail87
Well-Known Member
- Joined
- Jun 11, 2014
- Messages
- 261
- Reaction score
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So I'm a pretty experIenced brewer, but this is my first attempt at gluten free brewing.
I'm thinking of doing an extended boil to caramelize some of the sugars. Will this work with Sorghum? Or is this a mistake?
Any and all feedback is welcome. Thanks.
Glutenfree Stout
Recipe specifics:
Style: American Stout
Batch size: 5.0 gal
OG: 1.065
FG: 1.016
Bitterness (IBU): 52.0
Color (SRM): 22.3
ABV: 6.4%
Grain/Sugars:
6.00 lb Sorghum Extract, 68.6%
1.00 lb Dememera Sugar, 11.4%
1.00 lb Candi Sugar, Dark (Belgian), 11.4%, boil for 5 min
0.50 lb Molasses, 5.7%, boil for 5 min
0.25 lb Maltodextrin, 2.9%
Hops:
1.00 oz Chinook (AA 11.5%, Pellet) 60 min, 38.1 IBU
1.00 oz Chinook (AA 11.5%, Pellet) 10 min, 13.8 IBU
Yeast/Misc:
Cocoa Nibs, 2.5 unit(s), Other
Coffee, 2.5 unit(s), Other
Safale S-04 Ale, 1.0 unit(s), Yeast
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I'm thinking of doing an extended boil to caramelize some of the sugars. Will this work with Sorghum? Or is this a mistake?
Any and all feedback is welcome. Thanks.
Glutenfree Stout
Recipe specifics:
Style: American Stout
Batch size: 5.0 gal
OG: 1.065
FG: 1.016
Bitterness (IBU): 52.0
Color (SRM): 22.3
ABV: 6.4%
Grain/Sugars:
6.00 lb Sorghum Extract, 68.6%
1.00 lb Dememera Sugar, 11.4%
1.00 lb Candi Sugar, Dark (Belgian), 11.4%, boil for 5 min
0.50 lb Molasses, 5.7%, boil for 5 min
0.25 lb Maltodextrin, 2.9%
Hops:
1.00 oz Chinook (AA 11.5%, Pellet) 60 min, 38.1 IBU
1.00 oz Chinook (AA 11.5%, Pellet) 10 min, 13.8 IBU
Yeast/Misc:
Cocoa Nibs, 2.5 unit(s), Other
Coffee, 2.5 unit(s), Other
Safale S-04 Ale, 1.0 unit(s), Yeast
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