In May 2012, we brewed our third batch of gluten free beer - 5 gal -
chocolate vanilla ale
1 pound gluten free oats, roasted for 1 hour (90)
6 fl oz molasses (60)
6.6 lb. Briess white sorghum extract (60)
1 oz U.S. Northern Brewer pellet hops (8.6% acid) (45)
1/4 oz anise pods
1/2 c ground walnuts, roasted 5 minutes
4 oz cocoa powder
6 oz dextrose
1 Tbs ground coffee
1 oz Hallertau, German pellet hops (4.0% acid)
4 oz vanilla extract
1 vanilla bean
1. Roast oats at 350F until dark brown (about 60 minutes)
2. Roast walnuts at 350F for 5 minutes - watch carefully or they will burn.
3. Add 2.5 gallons distilled water to brew pot. Heat to approximately 150-180F. Soak oats for 30 minutes.
4. Add 6.6 lb sorghum extract and 6 oz of molasses to pot. Bring to a boil. Start 60 minutes timer. Stir to prevent scorching.
5. Place Northern hops in large tea ball (don’t compress). Add to brew pot when mix boils. Boil for 45 minutes.
6. At 30 minutes, add anise.
7. Add walnuts and cocoa powder at 15 minutes.
8. Add dextrose, coffee, and Hallertau hops at 5 minutes.
9. Rehydrate yeast
10. Cool wort in ice bath.
11. Add 2.5 G water to fermenter. Add vanilla bean (quartered & seeded) and vanilla extract.
12. Add wort and yeast to fermenter. Mix well.
1 1/2 c Jim Bean bourbon
2 oz vanilla extract
1/2 cup dextrose (priming sugar)
Starting gravity was 1.047. Final gravity was 1.004. Final alcohol content was 4.5%. Approximate IBU: 24.05
While our initial goal was a vanilla ale, the vanilla didn't come through as we expected - although it's still a great brew! After sharing this brew with several family and friends, they all agreed it was excellent.
* Bourbon, but spicy aroma
* Inadequate carbonation (could use a bit more priming sugar)
* Amber color, opaque
* Nice vanilla notes
* Good mouth feel
* Chocolatey mouth feel
* Coffee undertones with a hint of nuttiness and oats
WAIT a total of 4 weeks after bottling before drinking. It brings out more of the vanilla/chocolate tones than drinking it at 2 weeks post bottling.
* More priming sugar - we had issues with our tubing and lost some to splashing
* Try without the bourbon addition at bottling
* Cut back on cocoa, add more vanilla
* Replace bourbon with vanilla vodka!
Our next bottling will be in the spring 2013: 2.5 gallon batch of our Blue Moon Clone.
- Maple Tree Brewing Company
- Gluten Free Diaries