Originally Posted by scaesare
Cool, thanks.. I'll aim for the 1.5lbs with the split roasting darkness you mentioned... and maybe I'll try a little DAP just for good measure.
When I do it again, I'll take notes a gain and report back for the benefit of the group.
Appreciate your reponses... oh, and I has born and raised in Hayward.
OK... checking back in to this thread, now that I just kegged the batch I brewed with the updated recipe two weeks ago.
1) I used 1.5 lbs of oats. One lb dark roasted, and 0.5 lbs medium roasted. I also wet-roasted them this time, and let them dry/air for almost 3 weeks.
2) I used 3lbs of sorghum, rather than 2
3) I used the same 2 packets of D-180 candi syrup as the first time
4) I did a 90 minute boil
5) I did slightly more than 4oz. of maltodextrin... maybe 4.5 - 5.0 oz.
6) I let ferment for 2 weeks
I think this batch is superior to the last one by a good measure. The metallic taste is far more subdued. The batch is a bit sweeter, but that may be the trade off in reducing teh metalinc twang. The ABV is higher than I expected at 10.3%. The body is good, and the color is rich and dark.
My wife (for whom the gluten-free effort is for) thinks it's quite good... if a little sweeter than what she might normally drink. After getting her to taste it, she handed the glass back to me and said "I'll take a full one, please."
In the future, I might consider a dry hop... just to perhaps counteract the sweetness a bit. But this is definitely homing in on a very nice gluten-free alternative to barley-based beer. (Any suggestions on a hop variety for this appreciated).
Thanks again Igliashon for the recipe(s) and the work.