Hi all, been lurking and learning for a few weeks. First of all thanks for all the information and effort made to help.
I am new to homebrewing and have come here to learn to make myself(the Celiac) some decent beer. So far I have brewed a mead with a coworker from a kit...it tastes so,so. I have also made 2 batches of the ESB referenced here http://www.homebrewtalk.com/f78/extr...um-ale-116999/
. This recipe included toasting and steeping some Gluten Free grains.
These two batches were my first attempts at hombrewing with my own equipment. The first batch is in bottles and is pretty good, and the second batch is fermenting as we speak. Now it is time to make something else.
I have a recipe my friend made and I drank prior to going Gluten free, and I would like to convert the recipe to Gluten free. I feel a little overwhelmed by the process converting, I don't understand what effects everything....just following recipes, and trying to interpret things in Palmer's "How to Brew" to my Gluten free world.
Here is the recipe I have (5gallon) batch:
OG: 1.065 72 IBU's
8lbs Canadian malt Syrup
1lbs 60L crystal Malt
1.5 oz Nugget Hops (bittering) 60 min
1 oz cascade Hops (flavor) 30 min
1oz Cascade Hops (aroma) flame out
1 Packet Safale US05
0.5 oz Cascade Hops (dry up to 3 weeks)
Prime 3/4 cup priming sugar
I think I have a handle on the process, as the first batch I made from a recipe was drinkable, but need help here.
Can I just replace Canadian Malt Syrup with Sorghum Syrup, Then what should I replace the crystal Malt with.
Thanks for your input, Stefan The Celiac