So, the girlfriend is currently gluten free and we decided to brew a GF beer that we could enjoy together, never made one before so just looking for a little insight on my recipe, most importantly the fermentables. Going to make the starter tonight and brew on Monday/Tuesday.
This is what it looks like right now:
3 lbs Briess Sorghum Syrup
3 lbs Wildflower Honey
1 lb blonde Belgian candi syrup
1 lb light Belgian candi sugar
1 lb Malto-dextrin
0.75 oz Centennial (60 min)
0.25 oz Centennial (flameout)
1.00 oz Citra (flameout)
also some lemon zest and coriander seeds at flameout
WLP001 for a yeast
Ran through hopville and got 1.058 OG and 1.014 FG with 35.5 IBU
I'm a little worried at the moment about the percentages of my fermentables so any insight would be greatly appreciated.
Thank you in advance