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Old 02-13-2011, 08:35 PM   #1
spaced
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Jan 2011
Brisbane, QLD, Australia
Posts: 305
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Hi All,

Finally got my hands on some T-58 so I'm wanting to use it in a brew.

Basically these are the ingredients I want to use:

I've got 1.4kg's of sorghum syrup plus dark candi syrup
T-58 yeast http://www.fermentis.com/fo/pdf/HB/E...ew_T-58_HB.pdf
1kg of morello cherries in sugar and water (would like put in the primary after cold crashing)
Cocoa
and cold pressed coffee

Also got some other ingredients at home I can use.
Maltodextrine
Dark Brown sugar
Fuggles
Hallertaur
Saaz 3.5%AA


And I can get BRS pretty cheap 1/2kg for $3.60


 
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Old 02-21-2011, 03:49 PM   #2
dorklord
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Mar 2010
La Crosse, Wisconsin
Posts: 577
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Quote:
Originally Posted by spaced View Post
Hi All,

Finally got my hands on some T-58 so I'm wanting to use it in a brew.

Basically these are the ingredients I want to use:

I've got 1.4kg's of sorghum syrup plus dark candi syrup
T-58 yeast http://www.fermentis.com/fo/pdf/HB/E...ew_T-58_HB.pdf
1kg of morello cherries in sugar and water (would like put in the primary after cold crashing)
Cocoa
and cold pressed coffee

Also got some other ingredients at home I can use.
Maltodextrine
Dark Brown sugar
Fuggles
Hallertaur
Saaz 3.5%AA


And I can get BRS pretty cheap 1/2kg for $3.60
I just noticed your post and saw no one had responded. I'm not sure exactly what your question is?

If you are looking for making a dark beer with those ingredients, I'd say the T-58 yeast is good for making a belgian style (I've used it for that and had good results).

The sorghum, dark candi sugar, dark brown sugar, and t-58 sounds like a dubbel to me...

I'm not sure how cherries fit in.
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Old 02-21-2011, 04:14 PM   #3
KevinM
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Sep 2010
Ann Arbor, Michigan
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I looked at it originally but don't know enough to have any input for styles and tastes. I'm mostly interested in how it will turn out. Chocolate cherry sounds like a good flavor to me.

 
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Old 02-21-2011, 08:14 PM   #4
spaced
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Jan 2011
Brisbane, QLD, Australia
Posts: 305
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I think I got a little lost with this one, but this is the recipe I've formulated.

1.4KG's Sorghum Syrup @ 60mins
2.5KG's rice malt @ 60mins
1KG of honey @ 60mins
4oz maltodextrine @ 60mins
4oz cocoa @ 60mins
0.75oz Perle @ 60mins
0.75oz Saaz @ 15 mins
Cold pressed coffee @ flameout (still debating the use of this one)
*cold crash*
T-58 yeast



Open to any advice you might have.


 
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Old 02-21-2011, 09:02 PM   #5
dorklord
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Mar 2010
La Crosse, Wisconsin
Posts: 577
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Quote:
Originally Posted by spaced View Post
I think I got a little lost with this one, but this is the recipe I've formulated.

1.4KG's Sorghum Syrup @ 60mins
4KG's rice malt @ 60mins
1KG of honey @ 60mins
4oz maltodextrine @ 60mins
4oz cocoa @ 60mins
1oz Saaz @ 60mins
1/2oz Saaz @ 15 mins
Cold pressed coffee @ flameout (still debating the use of this one)
*cold crash*
1KG of cherries pureed
T-58 yeast

Open to any advice you might have.
Are you talking about adding the cherries directly after cooling the beer? I think that when using fruit, people generally rack the beer onto the fruit after primary fermentation, so that the alcohol in the beer can protect it from whatever 'bugs' might be in the fruit.

Adding it to the freshly cooled wort, before adding the yeast...well, it may work, but you'd better hope their's nothing living in the cherries.
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That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...

 
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Old 02-21-2011, 09:36 PM   #6
spaced
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Jan 2011
Brisbane, QLD, Australia
Posts: 305
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Quote:
Originally Posted by dorklord View Post
Are you talking about adding the cherries directly after cooling the beer? I think that when using fruit, people generally rack the beer onto the fruit after primary fermentation, so that the alcohol in the beer can protect it from whatever 'bugs' might be in the fruit.

Adding it to the freshly cooled wort, before adding the yeast...well, it may work, but you'd better hope their's nothing living in the cherries.
No worries. I'm not setup for secondary racking at the moment. So I'll leave the cherries out and make a decision once it has finished fermenting and I have a better idea of the flavour.

Should I add whirlfloc to reduce sediment? Or would it not matter with a darker beer like this?

 
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Old 02-21-2011, 10:10 PM   #7
dorklord
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Mar 2010
La Crosse, Wisconsin
Posts: 577
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Quote:
Originally Posted by spaced View Post
No worries. I'm not setup for secondary racking at the moment. So I'll leave the cherries out and make a decision once it has finished fermenting and I have a better idea of the flavour.

Should I add whirlfloc to reduce sediment? Or would it not matter with a darker beer like this?
I think that's down to your preference and your brewing conditions. I used gelatin once, but every other batch has cleared up pretty well on its own. And on that one batch, I used the gelatin so close to bottling that I don't think I gave it enough time to actually settle anything out, so it ended up settling in the bottom of the bottles.
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That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...

 
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Old 02-22-2011, 04:13 PM   #8
DKershner
 
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Jul 2009
Bend, OR
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Quote:
Originally Posted by spaced View Post
No worries. I'm not setup for secondary racking at the moment. So I'll leave the cherries out and make a decision once it has finished fermenting and I have a better idea of the flavour.

Should I add whirlfloc to reduce sediment? Or would it not matter with a darker beer like this?
It will never hurt anything to do so, but a fruit beer is also going to be cloudy unless you also use pectic enzyme.

 
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Old 02-22-2011, 05:09 PM   #9
DirtbagHB
 
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Apr 2010
Pocatello, ID, Idaho
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Cloudy doesn't really hurt anythng as far as I know it's just aestetic. And I was under the impression the pectic enzyme only works if the fruit was boiled allowing the pectin to be gelatinized. I've done a few strawberry beers. I blanched the 4 # of berrries before racking over them in the primary. These beers didn't have pectic enzyme added and after a week in primary and two in secondary they came out rather clear.

 
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Old 03-05-2011, 04:30 AM   #10
spaced
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Jan 2011
Brisbane, QLD, Australia
Posts: 305
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Finally put this all together today.

1.4kg of sorghum syrup (150grams of that is dark candi syrup) @ 60 mins
2.5kg's of rice malt @ 60 mins
1kg of honey @ 60 mins
(4oz) 112 grams of corn based maltodextrine @ 60 mins
(just less than 4 oz's) 100 grams of cocoa @ 60 mins
(0.75oz) 21 grams of Perle hops @ 60 mins
(0.75oz) 21 grams of Saaz hops @ 15 mins
Cold pressed coffee @ 5 mins
*** Cold crash ***
Yeast nutrient
2 x packets of T-58 fermentis yeast

Can't wait to drink this one.
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Drinking: Hopped Honey IPA
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