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Old 11-09-2011, 05:37 AM   #1
Gluten Free Brewing
kontreren's Avatar
Aug 2008
Seattle, WA
Posts: 294
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Gluten Free Pumpkin Spice Ale

Recipe Type: Extract
Yeast: Nottingham
Yeast Starter: N/A
Additional Yeast or Yeast Starter: N/A
Batch Size (Gallons): 2.5
Original Gravity: 1.050
Final Gravity: 1.010
IBU: 35.1
Boiling Time (Minutes): 60
Color: 8.1 SRM
Primary Fermentation (# of Days & Temp): 14 days @ 70
Secondary Fermentation (# of Days & Temp): N/A
Tasting Notes: After about 3 weeks the spices really mellow out, sorghum isn't detectable


3 lbs Sorghum Syrup (60 min)
1 lb Sorghum, roasted (20 SRM)
1 oz East Kent Goldings, pellet 4.5% (60 min)
.5 tsp Irish Moss (10 min)
.5 tsp McCormick Pumpkin Pie Spice (10 min)
4 oz Malto-Dextrine (5 min)
8 oz Honey (flameout)
1 pkg Nottingham

Roast sorghum at 350 for 30 minutes to an hour. Let waft in a paper bag for 1 week.

Carbed with 2.5 oz of corn sugar. Be sure to age this for at least 3 weeks. If you taste before it will have an extreme bite from the spices, but around 21 days it really mellows out, the sorghum isn't detectable and it has a slight sweetness to it.
Jesse, Home and Gluten Free Brewer

Member, Forsyth Masonic Lodge #707
Member, Winston Salem WortHawgs Brew Club
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