Pa ipa - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Pa ipa

Reply
 
Thread Tools
Old 02-16-2013, 06:45 PM   #1
ChasidicCalvinist
Recipes 
 
Feb 2012
Hookstown, PA
Posts: 350
Liked 12 Times on 11 Posts



PA IPA

3 Gallon Batch

3lbs Briess White Sorghum Syrup
1lb 6oz Brown Rice Syrup
8oz Belgian Candi Syrup--Dark
8oz Belgian candi Syrup--clear
8oz maltodextrine

The above were all added at start of 60 minute boil

hops

boil 60 mins 1.0 Columbus pellet
boil 5 mins 0.5 Columbus pellet
boil 1 min 1.0 Cascade pellet

1 whirlfloc tablet

Safale 04
__________________
so whether you eat or drink, whatever you do, do it all for the glory of God.

http://acts2815.wordpress.com

 
Reply With Quote
Old 02-20-2013, 06:05 PM   #2
m_stodd
Recipes 
 
Sep 2012
milwaukee, WI
Posts: 331
Liked 56 Times on 38 Posts


How'd this turn out (unless you just put it together)? I was thinking of doing a similar recipe.

Also, what's the point of adding all the extracts for the full boil? Typically, I add them at the end to get more hops utilization.

 
Reply With Quote
Old 02-20-2013, 08:10 PM   #3
ChasidicCalvinist
Recipes 
 
Feb 2012
Hookstown, PA
Posts: 350
Liked 12 Times on 11 Posts


This turned out great. I'm only posting recipes in this recipe section that were actually a success (by consensus too).

You can pour in the extracts later and even at flame-out. Definitely recommended to do that with honey and or candi syrup. Some people recommend dividing the sorghum between the start and end to minimize the "twang" of sorghum. But for a recipe like this the sorghum and the hops go together well. If you are aesthetically inclined, from what I have read, if you add the extracts at the start it helps for clarity in your beer's appearance. But really, add them whenever.
__________________
so whether you eat or drink, whatever you do, do it all for the glory of God.

http://acts2815.wordpress.com

 
Reply With Quote
Old 03-22-2013, 06:26 PM   #4
stachist
Recipes 
 
Feb 2013
Posts: 10


Quote:
Originally Posted by ChasidicCalvinist View Post
Some people recommend dividing the sorghum between the start and end to minimize the "twang" of sorghum.
So the twang results from adding it before the boil? And adding after would reduce it even more so?

 
Reply With Quote
Old 04-03-2013, 03:14 AM   #5
ChasidicCalvinist
Recipes 
 
Feb 2012
Hookstown, PA
Posts: 350
Liked 12 Times on 11 Posts


That is the theory. I'm not the right one to ask. I really haven't found any issues with sorghum.

When I use sorghum it is either an IPA or Belgian style (spicy) beer and that seems to hide the sorghum just fine. When I want to make a dark "malty" beer I use tapioca and brown rice syrup with candi syrup as my base and no sorghum. So I don't really bother with when to add sorghum, I just do it at the start.
__________________
so whether you eat or drink, whatever you do, do it all for the glory of God.

http://acts2815.wordpress.com

 
Reply With Quote
Reply
Thread Tools



Forum Jump