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Old 03-12-2011, 05:07 AM   #1
cstarner
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Jan 2011
Philly, PA
Posts: 62


Starting two topics here to get some opinions on a clone attempt of two popular beers my girlfriend loved before she went GF - DFH 60 Minute and Blue Moon. Recipe for 60 minute is as follows.

3 lb 5 oz Sorghum LE (Northwestern Extracts)
3 lb 15 oz Brown Rice Syrup (Whole Foods)
1.5 lb Millet, Crystal Roasted [See below]
1.5 lb Red Quinoa, Crystal Roasted [See below]

1.25 oz Warrior (60 min)
Note: Half added at beginning of boil, then continuously added until 35 minutes left

1 oz Amarillo
1 oz Simcoe
Note: Mixed and added continuously last 35 minutes

1 oz Amarillo (Dry hop)
0.5 oz Simcoe (Dry hop)

Nottingham Dry Yeast

Commentary: Was planning on getting the grains from bulk bin at Whole Foods and following Crystal roast instructions from our Aussie Friend that has his own GF brewery - Andrew Lavery.

1. Soak millet and quinoa overnight
2. Drain and rinse the wet millet and place it in stock pot, raise temp to 160 F and hold for 30 minutes
3. Remove from stock pot, strain water and place in baking pan
4. Roast at 165 F in oven until malt is dry
5. Roast at 300 F for 2 hours

I was then planning on gelatinizing the millet/quinoa combo and cereal mashing with some amylase enzyme I have (60 minute mash, possible sparge but not planning on getting many OG points out of the grain). Add syrups and follow hopping schedule as planned.

Thoughts/comments/criticisms? Thanks guys!
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Old 03-13-2011, 12:20 AM   #2
spaced
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Jan 2011
Brisbane, QLD, Australia
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Will be watching this. I'm interested in doing a DFH 90 minute clone. I know others have said lots of hops can cover up the sorghum flavour a bit.

Sorry I can't give you any advice.

I was planning to use post 16 here for the hop schedule http://www.homebrewtalk.com/f14/brew...12/index2.html
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Old 03-15-2011, 07:20 PM   #3
DKershner
 
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Seems like your 60min would work out well. My only thought would be to halve the Simcoe. The reason being that Sorghum actually tastes a lot like Simcoe hop flavor and the two combined would probably overpower the beer.

Other than that, I see nothing stopping you.

 
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Old 04-04-2011, 10:56 PM   #4
cstarner
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Jan 2011
Philly, PA
Posts: 62

This is tasting very hoppy and lacking in body. Think adding some blackstrap molasses or some type of sugar or honey will help with this? I would like to add some type of flavor to simulate crystal grains because I do not think my home made crystal millet/quinoa came through very well.

Will taste and check gravity when I get home tonight.
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Old 04-04-2011, 11:07 PM   #5
DKershner
 
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Quote:
Originally Posted by cstarner View Post
This is tasting very hoppy and lacking in body. Think adding some blackstrap molasses or some type of sugar or honey will help with this? I would like to add some type of flavor to simulate crystal grains because I do not think my home made crystal millet/quinoa came through very well.

Will taste and check gravity when I get home tonight.
And so goes the struggle with GF beer. Blackstrap are a ? but honey and sugar will actually thin the beer further.

 
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Old 04-04-2011, 11:58 PM   #6
spaced
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Jan 2011
Brisbane, QLD, Australia
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Quote:
Originally Posted by DKershner View Post
And so goes the struggle with GF beer. Blackstrap are a ? but honey and sugar will actually thin the beer further.
Could maltodextrine or gluten free oats (seen the oats used in the stout recipe) add the body required?
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My gluten free home brewing blog.
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Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

 
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Old 04-05-2011, 12:03 AM   #7
cstarner
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Jan 2011
Philly, PA
Posts: 62

I will definitely adding some more malto before bottling but considering adding anywhere from a quarter to half pound of blackstrap as it is still fermenting steadily.
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Old 04-05-2011, 02:11 AM   #8
DirtbagHB
 
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im not so sure you want to add that much mole asses, im sure others will chime in here, but i understand it can create some bizarre flavors.

 
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Old 04-05-2011, 02:43 AM   #9
Buckwheats
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Feb 2011
berkley, michigan
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I agree with dirtbag, my last GF IPA had 1 cup of blackstrap and I can taste a hint of licorice. Not really what I was going for, would half it next time. Adds great color though.

 
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Old 04-05-2011, 12:30 PM   #10
cstarner
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Jan 2011
Philly, PA
Posts: 62

What about some Belgian Dark Candi Syrup. Very caramelized so think this will help it will help that out? I realize this won't add body but I have plenty of malto to try and help with that.
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