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Old 06-16-2010, 03:30 AM   #11
patd
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Mar 2009
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Quote:
Originally Posted by dorklord View Post
6 lbs of sorghum extract, 1 lb of rice syrup solids, and 12 oz of sugar, and 2 oz maltodextrin.
there was 2 oz of Strisselspalt at 60 min,
1 oz coriander (10 minutes) and 1 oz of fresh orange peel (1 min)

When I bottled, I used sorghum again (12 oz) and 6 more oz of maltodextrin because the beer seemed quite watery.
A couple questions for ya...
Is that the recipe for 5g?
What kind of sugar in the boil?
Would you have bottled with corn sugar if it wasn't 7g and looking thin?
I'm looking to do a first GF beer, and all those ingredients I can get locally so I might give this one a try this weekend


 
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Old 06-16-2010, 01:25 PM   #12
dorklord
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Mar 2010
La Crosse, Wisconsin
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Quote:
Originally Posted by patd View Post
A couple questions for ya...
Is that the recipe for 5g?
What kind of sugar in the boil?
Would you have bottled with corn sugar if it wasn't 7g and looking thin?
I'm looking to do a first GF beer, and all those ingredients I can get locally so I might give this one a try this weekend
The recipe is what I actually used. I would have used the corn sugar at bottling if it hadn't been so thin.

And the sorghum extract I used was Breiss (I got it from Northern Brewer, but it is available through other suppliers) not to be confused with sorghum molasses!
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Old 06-16-2010, 01:47 PM   #13
GilaMinumBeer
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I really need to see what forum these are in before I click. SO NOT what I was expecting.

 
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Old 06-17-2010, 01:44 AM   #14
patd
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Mar 2009
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Quote:
Originally Posted by dorklord View Post
The recipe is what I actually used. I would have used the corn sugar at bottling if it hadn't been so thin.

And the sorghum extract I used was Breiss (I got it from Northern Brewer, but it is available through other suppliers) not to be confused with sorghum molasses!
The homebrew store near me had sorghum extract last time I was there, but I'll double check that its not molasses. Did you use corn or candy sugar in the boil?

 
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Old 06-17-2010, 02:32 AM   #15
dorklord
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Mar 2010
La Crosse, Wisconsin
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From a home brew supply, it is most likely breiss. "Sorghum extract" or "white sorghum extract" sort of stuff sounds good.

And when I boiled, I actually just used cane sugar.

However, I think if you do the math on this, you come out with a pretty high OG for a 'wit' type beer, which is part of why my 7 gallon mistake came out OK.
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Old 10-31-2010, 01:33 AM   #16
stefan1011
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Mar 2010
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Dorklord- I brewed your recipe a few months back. I let it bottle condition for a little over 3 weeks. I tasted it tonight and it is excellent!!! The only susbtitution was that I used 12 oz. of honey for the boil instead of 12 oz. cane sugar. I used dextrose to bottle prime. The beer was crystal clear in the bottle @ 3 weeks.

The beer had a nice clean finish. I really liked the hops in this one. Definitely will brew this again.

Thanks for sharing the recipe.

 
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Old 11-05-2010, 01:47 AM   #17
andrewdell19
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Mar 2010
arizona
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I dont bottle carb anymore as i have a keg system, but are you guys using roasting grains seeping them in the water a while before the boil? More protein equals better head retention. I find if you roast a pound+ in the stove to whatever darkness you like and seep it in the water for an hour before the boil, you will get better head retention PLUS it takes away some of the taste of the sorghum. Seep even more and the less it tastes like sorghum.

Buckwheat, Quinoa, Millet, GF Oats are all very good to use.

 
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Old 11-05-2010, 01:52 AM   #18
Lcasanova
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Are there any problems with steeping the grains for an hour? I've never tried it but it doesn't sound like a bad idea at all. Might get more color too...?
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Old 11-05-2010, 02:03 AM   #19
andrewdell19
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Mar 2010
arizona
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You know, I havent had any specific problem seeping the grains for that long. I actually find that like tea, the water just has a stronger taste which I find helps cover up that sorghum. I have tried different grains (buckwheat, GF oats, millet, and quinoa) at dif temps, roasted for dif amounts of time, and then seeped them in water for various amounts of time and took notes. So I have a basic outline of what something will taste like. Of course sorghum is so overpowering that you almost want a really strong "tea" before you boil.

And yes you def get more color. But again the sorghum malt really makes the color lighter. I have had some "teas" almost black but that sorghum (and rice malt extracts) make the boil lighter. I really have to start mashing my own grains as I have 20+ lbs of buckwheat my father in law gave me who is a huge brewer! I am starting to clean out the garage to get an area!

 
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Old 11-05-2010, 02:15 AM   #20
fermentedhiker
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Sep 2010
Maine
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Quote:
Originally Posted by Lcasanova View Post
Are there any problems with steeping the grains for an hour? I've never tried it but it doesn't sound like a bad idea at all. Might get more color too...?

Since a mash can run for 45-1hr and beyond I can't see why steeping them would cause a problem. In fact if I was going to bother to steep them that long I'd probably at least make an attempt at a basic infusion mash with alpha amylase to get even more out if it.
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