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Old 07-08-2011, 01:25 AM   #11
ZooKeeper
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Jan 2010
STL MO
Posts: 77
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Quote:
Originally Posted by scottmd06 View Post
I didn't brew this particular recipe for them but I did brew this one that I will post, and they LOVED IT!!!

6.5 lbs. Briess White Sorghum Syrup (45 high)
2 lbs. BriesSweetTM Brown Rice Syrup (45 high)
4 oz. Grandma's Original Unsulphured Molasses

1oz. Willamette Hops
.5oz. Fuggle Hops

Dissolve Sorghum, Brown Rice Syrup, and Molasses into boil.
Hop for 60 mins with 1 oz. of Willamette Hops..
Hop for 20 mins with .25oz of Fuggle Hops.
Add in yeast nutrients.
Hop for another 5 mins with .25oz of Fuggle Hops.
What did you use for yeast?

 
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Old 07-08-2011, 05:38 AM   #12
scottmd06
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Sep 2008
Phoenix, Arizona, USA, Arizona
Posts: 388
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Fermentis US 05. Nothing special.

 
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Old 07-15-2011, 02:06 AM   #13
sly333332003
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Apr 2011
St. Louis, Missouri
Posts: 31
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So i brewed this last saturday and it finished up most of it's fermentation it seems. I have a real crappy set up. I'm still in college and I live in a fraternity house with no ac so i can't really control my fermentation temp, anywhere between 75 and 90 this past week. The only things I changed, I used a pound of dark candi sugar instead of molasses and I uses s-33. I just had a sample and honestly it is the best beer I've brewed so far. Only problem is I now have to wait a few more weeks for it to condition and another few weeks to bottle.

A bit off topic but if any one knows of beer/yeast that would actually do really well in 80-90 degree weather that would be awesome.

 
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Old 07-15-2011, 04:44 AM   #14
scottmd06
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Sep 2008
Phoenix, Arizona, USA, Arizona
Posts: 388
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Thats kinda out of the temp reach to avoid off flavors I believe.. And for the temp to move around between 75 and 90 over a week back and forth I've heard is also big no no. I live alone in a tiny apartment with my AC kept at 75 and I'm always fine...

 
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Old 07-15-2011, 12:21 PM   #15
sly333332003
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Apr 2011
St. Louis, Missouri
Posts: 31
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the 7590 is a bit exaggerated, it's hovered a little below 80. The ambient temp has ranged that much but i kept it in front of my ****y a/c so it's been constant. Still a high temp but there's not a lot I can do.

 
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Old 07-17-2011, 02:17 PM   #16
zaxsan
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May 2011
Wilmington, DE
Posts: 50
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Sly - Try a German wheat. That will be able to ferment high. You can also build a styrofoam box with a hole for a computer fan. Put frozen water bottles in the box. Swap out the bottles every 12 to 24 hours. The box will need to be sealed to some degree. I am sure there is a thread on it somewhere.

 
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Old 07-17-2011, 05:20 PM   #17
sly333332003
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Apr 2011
St. Louis, Missouri
Posts: 31
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I actually made one yesterday. I went to my LHBS and they had WB-06 so I gave that a shot. As soon as it's done I'll repitch the yeast into another recipe. I'm too damn impatient for this hobby.

 
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Old 08-01-2011, 11:39 PM   #18
sly333332003
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Apr 2011
St. Louis, Missouri
Posts: 31
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Bottle this up today, I split the batch and added coffee to half and left half normal. In a couple of weeks I'll see how they are but right now I like the coffee one a little better. It covers up the sorghum a little and adds a real nice coffee flavor. It helps that I like coffee.

I also finished the wit and it is pretty damn tasty. I changed my mind though and brewed up an ipa instead of another wheat-style. I have the attention span of a mouse.

 
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Old 08-13-2011, 02:15 AM   #19
sly333332003
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Apr 2011
St. Louis, Missouri
Posts: 31
Liked 1 Times on 1 Posts


It's a tough call between the two. I put half in ~25 oz of coffee and it is a bit strong on the coffee taste.. It is quit a bit darker and I think the head lasted longer but I'm not sure. They are both pretty tasty.

 
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Old 09-04-2011, 07:16 PM   #20
tmwilkin
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Mar 2010
Middle of nowhere
Posts: 15

Quote:
Originally Posted by DKershner View Post
A faint burnt, coffee-esque flavor. I would replace with .25oz of
curious when you say .25oz. Are you talking coffee grains or brewed coffee?

 
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