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Old 11-10-2011, 07:25 PM   #1
MapleTreeBrewCo
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Nov 2011
Cedar Rapids, IA
Posts: 24
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In May 2011, we brewed our first batch of gluten free beer - 5 gal -
orange honey ale.

7 lb. Briess sorghum extract (60)
1 oz German Perle bitter hops (45)
6 oz. Lemon juice (about 2 lemons) (30)
1 lb. Wildflower honey (local is best) (20)
1 oz. Sweet orange peel (10)
1 oz. Mt Hood finishing hops (5)
11 g Nottingham yeast (Danstar)
3/4 c priming sugar

1. Add 2.5 gallons distilled water to brew pot.
2. Add 7 lb sorghum extract to pot. Bring to a boil. Stir to prevent scorching.
3. Place bitter hops in large tea ball (donít compress). Add to brew pot when mix boils. Boil for 45 minutes.
4. Add lemon juice with 30 minutes remaining. Stir every 5 minutes.
5. Remove brew pot from heat. Add in honey and stir. Return to a boil. Boil for 15 minutes.
6. At 10 minutes, add the orange peel
7. At 5 minutes, add the finishing hops.
8. Cool wort in ice bath.

**Rehydrate yeast in 1 c warm water (95-105F). Pitch between 15 and 30 minutes.

Starting gravity was 1.56. Final gravity was 1.12. Final alcohol content was slightly strong at 5.8%.

After sharing this brew with several family and friends, they all agreed it was excellent. It turned out a lot like AB's Shock Top.

Comments:
* Clean finish
* Crisp, refreshing taste
* Pleasant citrus and orange notes
* Good color
* Strong carbonation

Suggestions:
* Less priming sugar
* Add more juice
* Try orange juice instead of lemon
* Add coriander?

This past weekend, we brewed a new batch - Pumpkin Spice and All Things Nice (5 Gal). It is in the first fermentation stage. Once it's bottled and fermented a second time (and we get some feed-back), I'll post that recipe, too.

Cheers!!
- Maple Tree Brewing Company
- Gluten Free Diaries

SupervisingChildren Likes This 
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Old 11-11-2011, 09:01 PM   #2
spaced
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Jan 2011
Brisbane, QLD, Australia
Posts: 305
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Quote:
Originally Posted by MapleTreeBrewCo View Post
* Add more juice
* Try orange juice instead of lemon
That looks pretty damn awesome.

You could use this way of combining fruit if you want to get more flavour from it.

http://www.homebrewtalk.com/f75/glut...e-hefe-181144/
__________________
My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

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 11-12-2011, 04:02 AM   #3
jimmystewart
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Oct 2010
planet earth
Posts: 87
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Thanks for posting the recipe! That sounds really good. I think I might give it a shot sometime within the next few months...

Just out of curiosity do you have an estimate on IBUs? I'd guess somewhere around 20?

 
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Old 11-13-2011, 05:17 AM   #4
Trollby
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Feb 2011
Madison, WI
Posts: 64

I thought you should not use distilled water since it has nothing in it and the ferment process needs some minerals in the water?

Filtered water is fine since is not 100% like distilled

 
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Old 11-14-2011, 02:52 AM   #5
Satisfaction
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Oct 2011
Brunswick, ME
Posts: 391
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Thanks for sharing, brewing this next weekend for the wifey..

Cheers!

 
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Old 11-14-2011, 08:17 PM   #6
MapleTreeBrewCo
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Nov 2011
Cedar Rapids, IA
Posts: 24
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Quote:
Originally Posted by Satisfaction View Post
Thanks for sharing, brewing this next weekend for the wifey..

Cheers!
Good luck! Let me know how it turns out ... and if you have any questions, just let me know!


 
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Old 11-14-2011, 08:21 PM   #7
MapleTreeBrewCo
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Nov 2011
Cedar Rapids, IA
Posts: 24
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Quote:
Originally Posted by Trollby View Post
I thought you should not use distilled water since it has nothing in it and the ferment process needs some minerals in the water?

Filtered water is fine since is not 100% like distilled
Good question about distilled water. We chose to use distilled water for two reasons: we're not messing with the water's profile and we didn't want to "mess up" the sorghum extract's intentions. You will have all of the minerals from the extract since they get concentrated with the extract, and then all of the minerals with the water that you add. This is why we chose to use distilled water.

You can use distilled water with great results. However you can not use strait distilled, you have to add back the minerals that are appropriate for the style. Strait distilled will leach minerals from your ingredients leaving you with some pretty harsh flavors. If you are looking to experiment with a better water you might consider artesian bottled water, it's usually the same price as the distilled. Building water is considered a more advanced task in brewing.

Oh, another reason - I can get it for free from the laboratory I work in

 
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Old 11-14-2011, 08:35 PM   #8
MapleTreeBrewCo
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Nov 2011
Cedar Rapids, IA
Posts: 24
Liked 2 Times on 2 Posts


Quote:
Originally Posted by jimmystewart View Post
Thanks for posting the recipe! That sounds really good. I think I might give it a shot sometime within the next few months...

Just out of curiosity do you have an estimate on IBUs? I'd guess somewhere around 20?
I do have an estimate - sorry I forgot to post that!
Estimated IBU is around 6.5.

 
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Old 11-14-2011, 08:37 PM   #9
MapleTreeBrewCo
Recipes 
 
Nov 2011
Cedar Rapids, IA
Posts: 24
Liked 2 Times on 2 Posts


Quote:
Originally Posted by spaced View Post
That looks pretty damn awesome.

You could use this way of combining fruit if you want to get more flavour from it.

http://www.homebrewtalk.com/f75/glut...e-hefe-181144/
We actually split the 5 gallon batch. 2.5 gallons was the orange honey ale. The other 2.5 gallons was a ginger-honey ale. We ended up using 2 oz of ginger extract. It turned out being super strong - next time we'll reduce the ginger extract and boil some ginger root with the wort.

 
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Old 11-27-2011, 11:35 PM   #10
Rachel
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Nov 2011
Austin, Texas
Posts: 2

I attempted a gluten-free shock-top clone:

3 lb briess sorghum
1/2 lb corn sugar
1/2 oz german perle
3 oz OJ, 3 oz lemon juice
1/2 lb honey
1/2 oz "blue moon" spice/seasoning packet (sweet orange, bitter orange, coriander)
1/2 oz mt. hood
5.5 grams yeast (used Fermentis Safale S-04)

Brewed on 11/13, OG 1.074... tasted very sweet and orangey, very obvious honey notes, barely any hop flavor.

Tasted on 11/20, Gravity 1.020... tons of orange flavor, no carbonation, sweet with lots of honey... did have the sorghum after-taste

Decided to dry-hop it, hoping to balance out that mineraley flavor. Otherwise it was delicious and sweet when we tasted it. Used 1/2 oz of Mt. Hood that had been stored in the freezer (pellets), and just dumped them in.

Today (11/22) when we tasted it, the beer tasted sour, almost as sour as lemon juice. It was a little carbonated too. My girlfriend said it smelled "off." It is definitely not as delicious as it was two days ago. The gravity hasn't changed.

So my question is... could my beer have gone bad in two days? What could have caused this? How do I know if it's sour because of a lacto infection, or if it's just sour because that's the way it's maturing to be? We didn't see any weird stuff growing on top, didn't get any "gushing," although the airlock did bubble a bit. How do you tell if a beer is "bad" sour, or just... sour?

 
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