arhomebrew1
Member
Getting ready to make the Gluten Free Pale Ale from Homebrewing.org. It uses Sorghum syrup and 3 1/2oz of Cascade hops (1oz bittering full boil, 1/2oz flavoring add at 40 min, 1oz aroma end of boil 45 min, and 1oz dry hop in secondary. I will use Danstar Nottingham Ale dry yeast and priming sugar to carbonate. The recipe calls for honey in the priming step, but I'm more used to using sugar. I could add honey when I put it in the fermenter, but will still use sugar for priming. I will also use clarityferm to make the beer clearer. What does everyone think of this recipe? 1st time I have tried Gluten free. I'm making it for my brother-in-law who is gluten intolerant. He now drinks Redbridge and has tried other Gluten free commercial beers, but comes back to Redbridge. Would try a buckwheat recipe, but don't want to do the toasting required. Will wait until I can buy it already done.
Thanks,
Steve
Thanks,
Steve