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Old 05-28-2011, 11:09 PM   #1
Prymal
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Default First attempt

I brewed my first gluten free for the brother-in-law yesterday, we will see how it turns out.

5 Gallon Batch

2 lbs Flacked rice stepped for 30 min at 155
3 lbs White Sorghum extract
1.5 lbs Amber Belgian Candi Syrup
4 oz Maltodextrin

45min Boil

1 oz Sterling 7.2AA 45min
1 oz Saaz 3.0AA 15min
1 oz Saaz 3.0AA 5min

Danstar Nottingham yeast

OG 1.045
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Gallons Brewed 2013: 115

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Old 05-29-2011, 03:36 AM   #2
DirtbagHB
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whats the batch size on this brew??
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Old 05-29-2011, 02:36 PM   #3
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This was a 5 gallon batch
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Desert Basin Brewery
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Fermenting:
Kegged: A Porter is Born, Night Rye-Der
Gallons Brewed 2014: 110
Gallons Brewed 2013: 115
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Old 05-30-2011, 02:16 AM   #4
KevinM
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Why flaked rice? Did you mash it using amylase or anything?
Nice design on a light IPA, I just don't think I understand the purpose of the rice and its' flavor.
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Old 05-30-2011, 03:33 AM   #5
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I wanted to use an easily available adjunct grain to try and balance out the tangying flavor from the Sorghum. I really was just kind of winging it based on what I have read.
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Desert Basin Brewery
Future Brews: Brett Belgian Tripel
Fermenting:
Kegged: A Porter is Born, Night Rye-Der
Gallons Brewed 2014: 110
Gallons Brewed 2013: 115
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