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Old 09-02-2012, 06:47 AM   #1
GFgray
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May 2012
Tacoma, Wa
Posts: 15


Ok, I've been experimenting with brewing since I was diagnosed with gluten intolerance.... I'm still waiting on the test to see if Celiac or not... so my only experience with brewing is for gluten free beer. my first beer was an all sorghum extract beer. I've done a number of 1 gallon batches with sweet potato, millet, and quinoa. my last beer came out great I think... but I'm not a beer snob, ive never met a beer i didn't like.

Today I took it to the local brew shop to share with the owner and a friend of mine who does AG brewing and cracked a 22 oz bottle there. They were very impressed and my AG brew partner asked for the recepie. But then a stranger to me walked in and the owner shared some with him and he said it was very nice... thinking it was a barley beer. He about flipped when he found out it was gluten free beer and he just came from the Tacoma Craft Beer Festival.

Here's what I did:

3.5 lbs of Sorghum extract
1 lb of dark Belgian candy syrup
1 lb of dextrose
1 oz ea. corriander, bitter orange peel, and sweet orange peel steeped for 15 min and added at 30
Irish moss at 15

boiled it in 5.5 gal of water and hopped as follows:
1 oz Crystal at 60
.5 oz saiz at 20
.5 oz crystal at 20
.5 oz Crystal at flameout

I was going to dry hop it with .5 oz saiz but forgot to put that in.

ABV measured at 5.5 but I'm a little doubtful of the accuracy. the OG was 1.042 @ 80and FG 1.002 @ 70. Color was a nice rich amber with a good head that lasts quite a while.



 
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Old 09-02-2012, 09:38 AM   #2
spaced
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Jan 2011
Brisbane, QLD, Australia
Posts: 305
Liked 3 Times on 3 Posts


Good work dude. What yeast did you use, can't see it there


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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 09-03-2012, 04:06 PM   #3
dorklord
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Mar 2010
La Crosse, Wisconsin
Posts: 577
Liked 2 Times on 2 Posts


Quote:
Originally Posted by GFgray View Post
Ok, I've been experimenting with brewing since I was diagnosed with gluten intolerance.... I'm still waiting on the test to see if Celiac or not... so my only experience with brewing is for gluten free beer. my first beer was an all sorghum extract beer. I've done a number of 1 gallon batches with sweet potato, millet, and quinoa. my last beer came out great I think... but I'm not a beer snob, ive never met a beer i didn't like.

Today I took it to the local brew shop to share with the owner and a friend of mine who does AG brewing and cracked a 22 oz bottle there. They were very impressed and my AG brew partner asked for the recepie. But then a stranger to me walked in and the owner shared some with him and he said it was very nice... thinking it was a barley beer. He about flipped when he found out it was gluten free beer and he just came from the Tacoma Craft Beer Festival.

Here's what I did:

3.5 lbs of Sorghum extract
1 lb of dark Belgian candy syrup
1 lb of dextrose
1 oz ea. corriander, bitter orange peel, and sweet orange peel steeped for 15 min and added at 30
Irish moss at 15

boiled it in 5.5 gal of water and hopped as follows:
1 oz Crystal at 60
.5 oz saiz at 20
.5 oz crystal at 20
.5 oz Crystal at flameout

I was going to dry hop it with .5 oz saiz but forgot to put that in.

ABV measured at 5.5 but I'm a little doubtful of the accuracy. the OG was 1.042 @ 80and FG 1.002 @ 70. Color was a nice rich amber with a good head that lasts quite a while.
Sounds good...any pics?

I use something pretty similar with different hops for my Witless and Belgian Pale Ale.
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That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...

 
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Old 09-11-2012, 05:42 AM   #4
GFgray
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May 2012
Tacoma, Wa
Posts: 15

I'll get the yeast info tomorrow, and post a pic next time I crack one.... I better hurry, only two 22oz'ers left!

 
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Old 09-12-2012, 03:24 AM   #5
GFgray
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May 2012
Tacoma, Wa
Posts: 15

Here's a pic or two of them
Click image for larger version

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ID:	75365  

 
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Old 09-12-2012, 03:32 AM   #6
GFgray
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May 2012
Tacoma, Wa
Posts: 15

A better one .....

Click image for larger version

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After I poured the last of the 22 oz bottle in. So a little haze from the bottom of the bottle, but it still tastes great!

 
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Old 09-12-2012, 03:38 AM   #7
GFgray
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May 2012
Tacoma, Wa
Posts: 15

Click image for larger version

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One more after I poured in the rest of the 22oz bottle. A little haze but still tastes great!

 
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Old 09-13-2012, 07:55 PM   #8
Cainepolo12
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Sep 2012
Posts: 142
Liked 9 Times on 8 Posts


Looks great Grey. I have decided to use this recipe for my first attempt at homebrew and had a question. Is the dextrose added to the wort or added before bottling as a priming sugar. I'm pretty sure I already know the answer but thought I might as well ask. Thank you for sharing the recipe!

 
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Old 09-13-2012, 09:03 PM   #9
igliashon
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Feb 2012
Oakland, CA
Posts: 936
Liked 74 Times on 45 Posts


Can we get the yeast info, GFgray?

 
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Old 09-13-2012, 09:09 PM   #10
Akavango
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Aug 2011
Cork, Cork
Posts: 439
Liked 17 Times on 13 Posts


GF means Gluten free. My bad I thought you had a Belgian girlfriend.


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