moviebrain
Well-Known Member
I'm working on a 5 gallon GF recipe and am working with a few assumptions I thought I'd get some feedback on.
Ingredients:
6# Briess sorghum syrup
3# (49oz) blackberry puree
2 oz Tettnang hops 4.4aa
Us-05 safale
I was thinking I'd do a primary ferment with the sorghum, 1oz hops at 60m, 1oz at 15m
Then do a secondary ferment with the blackberry puree to hopefully take the edge off the sorghum astringency I hear so much about without losing the aromatics to the volatile primary ferment.
Afterward I was thinking I'd split the batch:
1 gallon add clover honey ?? Amount
1 gallon add coriander and orange peel
1 gallon add molasses to see what the added bitterness does.
Then bottle the rest as a control. Any suggestions or comments?
Ingredients:
6# Briess sorghum syrup
3# (49oz) blackberry puree
2 oz Tettnang hops 4.4aa
Us-05 safale
I was thinking I'd do a primary ferment with the sorghum, 1oz hops at 60m, 1oz at 15m
Then do a secondary ferment with the blackberry puree to hopefully take the edge off the sorghum astringency I hear so much about without losing the aromatics to the volatile primary ferment.
Afterward I was thinking I'd split the batch:
1 gallon add clover honey ?? Amount
1 gallon add coriander and orange peel
1 gallon add molasses to see what the added bitterness does.
Then bottle the rest as a control. Any suggestions or comments?