So the bug has bitten me and I want to start playing. I had the idea for a 'key lime pie' ale and got pretty good feed back on the basic concept from friends (a couple of who home brew gluten-full beers). I am also considering a lemon/lime variant that may be an easier idea to start with.
Here is what I have so far (i will update the recipe as I get feedback), any feedback on amounts/boil times/etc is greatly appreciated:
4 gallon initial batch size (I figure I will end up with 3.5 gal in the primary and 3 in the secondary, i figure this is a safer size to start with and easier to get higher OG since i want to avoid half container uses) This should give me theoretical OG of 1.058 and theoretical ABV of about 5.9%. I don't mind going higher though.
3.3 # sorghum extract - 60 min
2.75 # brown rice syrup - 60 min
1 #Candi Syrup (d-45 maybe) - 15 min
1 Wirlflock tablet - 15 min
Danstar Windsor yeast (I am not married to this but the kit i have going seemed to ferment well with this)
Here is where I really need suggestions for amounts/boil times/don't even think about it/etc:
-??? dry lime peel (I am considering some other citrus peels as well like sweet orange and maybe a touch of lemon)
-??? Maltodextrin
-??? lactose
-??? vanilla bean
-??? Hops (I am not a big 'hoppy' beer fan, the highest IBU I have found I like is 32 and I really disliked the 60 IBU Greens IPA, so i think i want something in the 20s to low 30s for IBU)
-??? anything else?
I am not opposed to doing a partial mash but would need some direction and I don't have a grain mill or food processor. I know the Greens gf beers are made with buckwheat and millet so i think they would be safe additions for my tastes.
Any and all help is greatly appreciated!
Here is what I have so far (i will update the recipe as I get feedback), any feedback on amounts/boil times/etc is greatly appreciated:
4 gallon initial batch size (I figure I will end up with 3.5 gal in the primary and 3 in the secondary, i figure this is a safer size to start with and easier to get higher OG since i want to avoid half container uses) This should give me theoretical OG of 1.058 and theoretical ABV of about 5.9%. I don't mind going higher though.
3.3 # sorghum extract - 60 min
2.75 # brown rice syrup - 60 min
1 #Candi Syrup (d-45 maybe) - 15 min
1 Wirlflock tablet - 15 min
Danstar Windsor yeast (I am not married to this but the kit i have going seemed to ferment well with this)
Here is where I really need suggestions for amounts/boil times/don't even think about it/etc:
-??? dry lime peel (I am considering some other citrus peels as well like sweet orange and maybe a touch of lemon)
-??? Maltodextrin
-??? lactose
-??? vanilla bean
-??? Hops (I am not a big 'hoppy' beer fan, the highest IBU I have found I like is 32 and I really disliked the 60 IBU Greens IPA, so i think i want something in the 20s to low 30s for IBU)
-??? anything else?
I am not opposed to doing a partial mash but would need some direction and I don't have a grain mill or food processor. I know the Greens gf beers are made with buckwheat and millet so i think they would be safe additions for my tastes.
Any and all help is greatly appreciated!