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Old 03-25-2010, 05:08 AM   #1
uechikid
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Planning on brewing my second batch of gluten free beer tomorrow.
Here is my recipe.

6 LBS sorghum extract
1 Lb crystal buckwheat
1/2 lb roasted buckwheat
1 oz Chinook 60 min.
1/2 oz cascade 30 min.
1/2 oz cascade 10 min.

Any suggestions??
Thanks
Rich
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Old 03-25-2010, 02:34 PM   #2
dorklord
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I don't have any suggestions, as I'm still waiting to make my first GF batch (I finally transferred my non-gf out of my primary, and I'll probably be busy every night this week, so hopefully saturday!) but I'm wondering about your buckwheat. Did you malt it, then roast, or did you soak it an then roast? Are you doing this as a partial mash, or just steeping? What did you do to yield a 'crystal'? How dark did you roast the buckwheat?

I'm very interested in how this turns out, as buckwheat and sorghum are both ingredients I can get locally, and at reasonable prices.

 
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Old 03-25-2010, 05:16 PM   #3
uechikid
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The way I got the crystal is , I malted the buckwheat, then while it was still green (wet) I kilned it to 160 - 180 deg. for about twenty four hours. After that I took some of the crystal and heated it to 250 for an hour 275 for an hour then 300 for two hours. I my have left the green malt in the oven too long but it tastes good. I'm kind of concerned about the hop schedule.
My goal is to cut that sorghum after taste.
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Old 03-25-2010, 06:27 PM   #4
dorklord
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Quote:
Originally Posted by uechikid View Post
The way I got the crystal is , I malted the buckwheat, then while it was still green (wet) I kilned it to 160 - 180 deg. for about twenty four hours. After that I took some of the crystal and heated it to 250 for an hour 275 for an hour then 300 for two hours. I my have left the green malt in the oven too long but it tastes good. I'm kind of concerned about the hop schedule.
My goal is to cut that sorghum after taste.
I've heard that subbing some rice syrup will help cut the sorghum after taste. I'm hoping for this, and the coriander and bitter orange peel in my 'wit' will help. Perhaps the buckwheat will help as well?

 
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Old 03-26-2010, 01:18 AM   #5
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I accidentally doubled the cascade part of the hop schedule. It seemed really hoppy to me. That normally wouldn't be a big deal but this is for someone else. O.G 1.040. I hop she likes it. Oh yeah, It still had that spicy sorghum after taste.
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Old 03-26-2010, 02:30 AM   #6
Lcasanova
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I bet that will ferment out...I am getting ready to add my second dry hop addition this weekend.
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Old 03-26-2010, 02:50 AM   #7
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Quote:
Originally Posted by lcasanova View Post
I bet that will ferment out...I am getting ready to add my second dry hop addition this weekend.
What will ferment out? The bitter or the sorghum after taste?
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Old 03-26-2010, 04:34 AM   #8
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The sorghum.
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Old 03-29-2010, 03:56 PM   #9
DKershner
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Quote:
Originally Posted by uechikid View Post
What will ferment out? The bitter or the sorghum after taste?
Both. Well...both will fade quite a bit anyway. I like using an ounce for my late additions per 5gal.

 
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Old 04-23-2010, 02:53 AM   #10
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Well, I racked from the secondary to a keg yesterday. Man is that a hoppy beer. If it was for me it wouldn't be a problem, but it's for a friend who doesn't like really hoppy beer. I'm going to bottle it next week. I hope she can get use to it.
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