Interested in making a high gravity gluten free brew. Sorry in advance for the book I'm writing, i have a lot of questions/ideas and as i write i get more.
Drawing from this thread as my recipe inspiration: http://www.homebrewtalk.com/f164/chestnut-dark-scottish-ale-possibility-344520/
I really like the idea of a dark Scottish ale, but I also like the higher gravity of barley wines and quads (10 to 15% is ideal for me). Trying to do a mashup
I wanted to get some opinions of how this would work out and how I could get a better end result. My recipe below is for a single shot wort and has a fairly ridiculous OG, from reading it sounds like this will make for a very "estery" brew. I am considering doing a 2 stage fermentation where I save the rice syrup solids (and possibly one of the candis, not sure how that would change taste) and create a second wort and mix it into the secondary to bring final volume to 5 gal in secondary (would i need to re-pitch the yeast?). That would get the 1st OG down some (fewer esters), and still maintain the quantity of fermentables it takes to get over 10% abv.
5 gallon batch
5lb Chestnut Chips (questions below for method)
6lb White Sorhum Syrup
6lb Rice Syrup Solids
1oz Goldings @60
1oz Challenger @40
1oz Target @20
Irish moss, yeast nutrient, and S-33
Beer calculus says OG of 1.125 FG of 1.031 with 39 IBU and ABV of 12.5%
not sure if it is calculating the chestnut correctly.
The method I have been reading about for chestnuts is to boil them for 15 min then get to 150 add amylase and steep for 24 hours, have been seeing a lot of questioning as to weather that is really necessary due amylase denaturing after a couple of hours and other reasons. From what I have gleaned from reading here, the reason for the long steep is to allow the difficult to extract starches time to go into solution, the enzyme is there to convert the starches once extracted. Is there a better way? Could one simply boil the chestnuts for say 2 or 3 hours then bring to temp and add amylase (would I get the starches out?). New to brewing with grains so not sure when starches are destroyed or if higher temp makes them easier to extract.
Last thing, I am interested in avoid sorghum all together, only reason I have it in this brew is that its a fairly cheap source of fermentables and adds a bit to body/flavor (i really dont want that twang to come through though). Would I be better off getting rid of it and going straight corn sugar. Or perhaps using medium roasted steel-cut oats as a fermentable( is it even possible) haven't seen much on how-to, just comments that it become porridge. If the oats are not a good fermentable maybe the oats+corn sugar.
Please weigh in let me know what you think. My cup (or bottle as it were) is yours to fill.