My girlfriend can't have anything with gluten, corn, sulphites, or nitrates. I wanted to try to make a beer for her to try that has more to it than just sorghum syrup. I thought something with fruit added might be good, but she didn't like Red Bridge much at all, so I was hoping I could find something that was very different. I'm going to try a combination of a basic gluten free beer and this recipe that has been getting some pretty positive feedback
I just ordered the ingredients today, but I'm interested to hear if anyone has any opinions before I start or recommendations. Also, any opinions on how the sorghum flavor might work with the lime?
This is my first attempt at making a recipe, the planned Beersmith print out is as follows:
Batch Size (fermenter): 3.00 gal
Bottling Volume: 2.60 gal
Estimated OG: 1.063 SG
Estimated Color: 5.1 SRM
Estimated IBU: 25.3 IBUs
Boil Time: 60 Minutes
Amt Name Type # %/IBU
4 lbs Bries White Sorghum Syrup Gluten Free (4 Extract 1 66.7 %
0.25 oz Motueka [7.00 %] - Boil 60.0 min Hop 2 10.3 IBUs
0.25 oz Motueka [7.00 %] - Boil 30.0 min Hop 3 7.9 IBUs
0.25 oz Motueka [7.00 %] - Boil 5.0 min Hop 7 2.0 IBUs
0.25 oz Motueka [7.00 %] - Boil 15.0 min Hop 5 5.1 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 9 -
0.30 oz Lime Zest (Boil 5.0 mins) Other 8 -
2 lbs Simply Limeade (1.0 SRM) Sugar 10 33.3 % -
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 4 -
I cut out around 1/3 of the limeade and it will be added after fermentation has started, just like the original recipe. I went with Motueka hops and left out the other one because that's all BMW had and I don't need to have leftover hops once this brew is done.
I thought about using a wine yeast to really dry it out, but decided I didn't want to watch this sit in the fermentor for 2-4 weeks.