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Old 02-26-2013, 04:55 PM   #1
brewlong1
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Dec 2012
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I am new to brewing ( three gluten extract recipe kits under my belt) and my wife is gluten free and I want to make some homebrew for her, she is sick of redbridge, new planet, and new grist. Based on some research I have compiled the below recipe ( I stole the hop schedule from a place ale I brewed). What do you think?

4 lbs sorghum syrup
2 lbs brown rice syrup
2lbs toasted oats
1 lb candi syrup d45

1.25oz chinook 60 min
.5 Amarillo 15min
.5 chinook 5 min
.5 Amarillo dry hop
.5 centennial dry hop

I will toast bobs red mill oats in oven at 350 for 30 mins and add candi syrup at flameout.

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Old 02-26-2013, 04:57 PM   #2
brewlong1
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Dec 2012
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Also wanted to mention I plan to pitch danstar Nottingham.

 
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Old 02-26-2013, 05:02 PM   #3
ChasidicCalvinist
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Feb 2012
Hookstown, PA
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The only thing I'd recommend is adding 8 oz of maltodextrine for body. Oats help, but on their own I have found the beer still lacks some body and will come out a bit thin.
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Old 02-26-2013, 06:17 PM   #4
Safa
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Aug 2012
Birmingham, Alabama
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Maybe add the sorghum towards the end of the boil too. A lot of the really good GF brewers on here seem to advocate that
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Old 02-26-2013, 07:55 PM   #5
brewlong1
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Dec 2012
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Thanks for the responses so far, I was contemplating adding malto-dextrin, and whether to add syrup late as well. Now I will do it!

 
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Old 02-27-2013, 06:25 AM   #6
thanantos
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Apr 2011
, MICHIGAN
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I have nothing more than what has been already recommended other than to say it looks great. Should be a really good beer.

 
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Old 02-27-2013, 01:05 PM   #7
brewlong1
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Dec 2012
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Thanks again for the input! I will be brewing this weekend and will keep the thread updated with results!

 
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Old 02-27-2013, 06:46 PM   #8
EvanLouis
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Jul 2012
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Quote:
Originally Posted by brewlong1
I am new to brewing ( three gluten extract recipe kits under my belt) and my wife is gluten free and I want to make some homebrew for her, she is sick of redbridge, new planet, and new grist. Based on some research I have compiled the below recipe ( I stole the hop schedule from a place ale I brewed). What do you think?

4 lbs sorghum syrup
2 lbs brown rice syrup
2lbs toasted oats
1 lb candi syrup d45

1.25oz chinook 60 min
.5 Amarillo 15min
.5 chinook 5 min
.5 Amarillo dry hop
.5 centennial dry hop

I will toast bobs red mill oats in oven at 350 for 30 mins and add candi syrup at flameout.
Question from a new brewer: if you add candi syrup, will you still add sugar at bottling?

 
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Old 02-27-2013, 08:11 PM   #9
FATC1TY
 
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May 2012
Atlanta Area, GA
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Quote:
Originally Posted by EvanLouis

Question from a new brewer: if you add candi syrup, will you still add sugar at bottling?
Yes. You will need the priming sugar to carb the bottles. What is being added to the boil or fermentation will be eaten by the yeast and won't carb the bottles properly.
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Old 02-28-2013, 02:27 AM   #10
spaced
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Jan 2011
Brisbane, QLD, Australia
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I highly recommend using us-05 over Nottingham. It's been fantastic for me brewing gluten free ales

And yeast nutrient. 1 teaspoon at 10 mins.
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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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