So, I'll be attempting my first GF brew (SWMBO has the celiacs and misses beer) and she picked out LCassanova's converted DFH recipe. After much research, deliberation and a beer, I thought about making some changes. I was hoping to get some feedback from some more experienced brewers (This will be my 5th or 6th batch)
6 lbs Sorghum Syrup (60 min)
.50 oz Hallertauer, pellet 3.8% (60 min)
.50 oz Tettnang, pellet 4.7% (20 min)
.50 oz Tettnang, pellet 4.7% (10 min)
1 tsp yeast nutrient (20 min)
4 Blood Oranges
1 lb corn sugar (60 min)
1 pkg SafBrew Wheat (WB-06)
I'll be going with above recipe, but I'll swap out Blood Oranges for navels and might add 1. (I have a fridge drawer full) I was going to add the zest from at least one of the oranges either at the last hop addition or flame out.
I was also thinking of steeping the orange pieces and adding thesolution to the fermenter, but freezing the solids and adding (after thawed of course) to the primary after 4 days in a boiled/sanitized nylon mesh bag and then keep in the primary for 7 days thereafter, racking to secondary to clear up for a week, then bottling and letting set in my closet for about 4-6 weeks (it stays 68-70)
I was thinking additions of coriander or/and cloves, but how much and at what point is beyond my pay grade. Any opinions would be appreciated.
6 lbs Sorghum Syrup (60 min)
.50 oz Hallertauer, pellet 3.8% (60 min)
.50 oz Tettnang, pellet 4.7% (20 min)
.50 oz Tettnang, pellet 4.7% (10 min)
1 tsp yeast nutrient (20 min)
4 Blood Oranges
1 lb corn sugar (60 min)
1 pkg SafBrew Wheat (WB-06)
I'll be going with above recipe, but I'll swap out Blood Oranges for navels and might add 1. (I have a fridge drawer full) I was going to add the zest from at least one of the oranges either at the last hop addition or flame out.
I was also thinking of steeping the orange pieces and adding thesolution to the fermenter, but freezing the solids and adding (after thawed of course) to the primary after 4 days in a boiled/sanitized nylon mesh bag and then keep in the primary for 7 days thereafter, racking to secondary to clear up for a week, then bottling and letting set in my closet for about 4-6 weeks (it stays 68-70)
I was thinking additions of coriander or/and cloves, but how much and at what point is beyond my pay grade. Any opinions would be appreciated.