I am going to go all extract, sugar and syrup this time and avoid the mini-mashing and steeping. I want to see what flavors come from what extract so I can get a sense of the palate I have to work with. The players at this point (round 2 of recipe design!) are white sorghum extract, palm sugar, Amber Agave Necture and dark corn syrup. I will use my Centennial hops with their citrus character, the Pacific yeast with its fruity esters and see what happens.
Here is round 2:
Gluten Free Amber Ale
Original Gravity: 1.066
Terminal Gravity: 1.017
Bitterness: 43 IBUs
6.0 lbs White Sorghum
1 lbs Jaggery (palm sugar)
16 oz Dark Corn Syrup
23.5 oz Agave Necter
25.0 g Centennial (10.0%) - 60 min
19.0 g Centennial (10.0%) - 15 min
20.0 g Centennial (10.0%) - 0.0 min
1 White Labs Pacific Ale
Before I learned to brew I was poor, sober and lonely. Now I am just poor.