rlbois1
Well-Known Member
Below is my attempt at a GF version of the 60 Min IPA clone posted here. 60 Minute IPA is (was) one of my favorites before going GF. In terms of brewing experience, I have brewed exactly 1 batch of homebrew (and it's still in the fermenter...), so any advice would be appreciated. If I were able to brew anything close to a GF 60 Minute IPA, it would greatly improve my quality of life. My substitutions are in red. Thanks in advance.
Rick
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Ingredients
9.9 lb. White Sorghum Syrup (sub for: 9.5 lbs Pale Liquid Malt Extract).
2.0 lb Bobs Redmill Oat Flakes, toasted (sub for: 1 lbs Caramel/Crystal Malt 40L).
1.25 oz Warrior Hops [15%, 26.7 IBU] - (half at 60 min, remainder continuous to 35 min).
1 oz Amarillo Gold Hops [8.5%, 10.0 IBU] mixed with
1 oz Simcoe Hops [12.0 %, 13.1 IBU] - (Continuous add 35 min to flame out).
1 oz Amarillo Gold Hops [8.5 %] mixed with
.5 oz Simcoe Hops [12.0 %] (dry hop).
Yeast: Pacman / Nottingham / WLP001 / American ale yeast (1056) / Safale S-05 / any clean well attenuating yeast
Directions
Toast oats (gluten free from Bob's Red Mill) for 30 minutes on 350, until golden brown.
Steep toasted oats (sub for: crystal) in grain bag in 5.0 gallons of water at 150-155 degrees for 20 minutes. Remove.
Bring water to boil. Remove it from heat, and add Sorghum (sub for: LME).
Bring to boil; add approximately half of Warrior hops.
Set timer for 60 minutes; continue adding a pellet or two or five, every minute or so, until 35 minutes; Time addition of Warrior pellets to end at 35 minutes.
Mix Amarillo and Simcoe hops in bowl; At 35 minutes, start adding a few at a time, goal is to end when timer hits 0.
Chill wort rapidly, add to fermenter, top up to 5 gallons if necessary.
Check temperature to ensure ~70 degrees; pitch yeast.
Ferment until completely done, and then allow to rest. Two weeks?
Rack to 5 gallon carboy and dry hop.
After about a week, you can rack to a bottling bucket avoiding the hops chunks, and bottle.
Prime with 3.5- 4 ounces priming sugar.
Rick
<><
Ingredients
9.9 lb. White Sorghum Syrup (sub for: 9.5 lbs Pale Liquid Malt Extract).
2.0 lb Bobs Redmill Oat Flakes, toasted (sub for: 1 lbs Caramel/Crystal Malt 40L).
1.25 oz Warrior Hops [15%, 26.7 IBU] - (half at 60 min, remainder continuous to 35 min).
1 oz Amarillo Gold Hops [8.5%, 10.0 IBU] mixed with
1 oz Simcoe Hops [12.0 %, 13.1 IBU] - (Continuous add 35 min to flame out).
1 oz Amarillo Gold Hops [8.5 %] mixed with
.5 oz Simcoe Hops [12.0 %] (dry hop).
Yeast: Pacman / Nottingham / WLP001 / American ale yeast (1056) / Safale S-05 / any clean well attenuating yeast
Directions
Toast oats (gluten free from Bob's Red Mill) for 30 minutes on 350, until golden brown.
Steep toasted oats (sub for: crystal) in grain bag in 5.0 gallons of water at 150-155 degrees for 20 minutes. Remove.
Bring water to boil. Remove it from heat, and add Sorghum (sub for: LME).
Bring to boil; add approximately half of Warrior hops.
Set timer for 60 minutes; continue adding a pellet or two or five, every minute or so, until 35 minutes; Time addition of Warrior pellets to end at 35 minutes.
Mix Amarillo and Simcoe hops in bowl; At 35 minutes, start adding a few at a time, goal is to end when timer hits 0.
Chill wort rapidly, add to fermenter, top up to 5 gallons if necessary.
Check temperature to ensure ~70 degrees; pitch yeast.
Ferment until completely done, and then allow to rest. Two weeks?
Rack to 5 gallon carboy and dry hop.
After about a week, you can rack to a bottling bucket avoiding the hops chunks, and bottle.
Prime with 3.5- 4 ounces priming sugar.