Edit: skip here for the recipes
A little background first. My brew experience consists of several 5 gallon extract w/steeping grains. The last two came out pretty well since I found HBT and started paying more attention to the process. My interest in GF brewing: I have a mid-level sensitivity to gluten, not bad enough to keep me away from non-GF entirely. On the other hand, I have some friends and family who are entirely GF and are interested in tasting the results. Lastly, I find the openness of the field of GF brewing exciting and am looking forward to participating at some level.
The equipment I'm working with since I moved into my new place gears me towards 1 gallon batches. My brew kettle for now is just my old non-stick pot that holds about 1.5 gallons. The ingredients I have to work with are some Briess sorghum liquid extract (3.3 lbs) and maltodextrin (8 oz), raw honey (about 8 oz), and these other two that I found grocery shopping. The first one is brown rice syrup (shown here: http://www.vine.com/p/lundberg-organic-brown-rice-syrup-801097) (one jar) and some roasted/shelled whole chestnuts (shown here: http://www.amazon.com/gp/product/B004DNDBF6) (five packs).
For a 1 gallon brew I would need only a fraction of the quantities I have here, of course. I would like to use as many of these ingredients in the recipe as possible (I also have 1.5 oz Columbus hops in the fridge, and half a pack of US-05) just to see how they work.
Any suggestions for sketching out a GF recipe with these ingredients? Otherwise it will come down to pure dice-rolling when I get around to brewing. I've made up two recipes of my own so far and ended up with interesting but off-balance flavor profiles both times, so I'm really looking for help from the ground up here.
A little background first. My brew experience consists of several 5 gallon extract w/steeping grains. The last two came out pretty well since I found HBT and started paying more attention to the process. My interest in GF brewing: I have a mid-level sensitivity to gluten, not bad enough to keep me away from non-GF entirely. On the other hand, I have some friends and family who are entirely GF and are interested in tasting the results. Lastly, I find the openness of the field of GF brewing exciting and am looking forward to participating at some level.
The equipment I'm working with since I moved into my new place gears me towards 1 gallon batches. My brew kettle for now is just my old non-stick pot that holds about 1.5 gallons. The ingredients I have to work with are some Briess sorghum liquid extract (3.3 lbs) and maltodextrin (8 oz), raw honey (about 8 oz), and these other two that I found grocery shopping. The first one is brown rice syrup (shown here: http://www.vine.com/p/lundberg-organic-brown-rice-syrup-801097) (one jar) and some roasted/shelled whole chestnuts (shown here: http://www.amazon.com/gp/product/B004DNDBF6) (five packs).
For a 1 gallon brew I would need only a fraction of the quantities I have here, of course. I would like to use as many of these ingredients in the recipe as possible (I also have 1.5 oz Columbus hops in the fridge, and half a pack of US-05) just to see how they work.
Any suggestions for sketching out a GF recipe with these ingredients? Otherwise it will come down to pure dice-rolling when I get around to brewing. I've made up two recipes of my own so far and ended up with interesting but off-balance flavor profiles both times, so I'm really looking for help from the ground up here.
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