philrose
Well-Known Member
With thanks/apologies to HBT'r driftlessbrewer
We have some visitors coming to thanksgiving who don't eat gluten. After poking around the Gluten free brewer's group I found this recipe about a month ago. Its sat in bottles for about three weeks. Still a little young. I'll serve this beer. I've drank a couple on my own over the last week or so and its generally pretty good.
Pros-
Simple to make, Syrup to glass in 3 weeks, fermented like a champ, great body from the malto-dextrin, flavor is generally beer-like, good recipe for the T-58 as it contributed much of the flavor.
Cons-
Nearly zero head retention, weak head formation, has a bit of the sweet and sour taste associated with sorghum, orange peel seems like its hurting more than helping, not very wit-like (but thats not a big deal to me)
What I'm really looking forward to is just handing it to a beer judge and getting some feedback.
Heres the original recipe found in the GF group posts....
0.5 lb Flaked corn
6.0 lb White Sorghum Syrup
0.25 lb Dark candi sugar
1.00 oz Brewer's Gold (7.4%) (60 min)
1.00 oz Spalter (4.0%) (15 min)
0.25 tsp Irish moss (10 min)
8.00 oz Malto-dextrin (5 min)
0.75 oz Coriander seeds (5 min)
0.75 oz Orange peel bitter (5 min)
15 Black pepper corns (0 min)
1 pkg SafBrew Specialty Ale (T-58)
For the flaked corn: Steep in 1.5 gallons of water (in brew pot) at 158 F for 30 minutes. Sparge with 0.5 gallons of 180 F water.
OG: 1.048
FG: 1.015 (4.3% alcohol)
Additional coriander and pepper corns were added to the secondary.