l3lackEyedAngels
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I've got this recipe that I really enjoy and I would like to make a gluten-free version. I realize that a straight-up conversion may not be possible, but I would be satified with an approximation.
I suppose that I need some more education on gluten-free brewing first. From what I've gathered thus far, between various threads and Brooklyn Brew Shop's Beer Making Book by Shea and Valand, unless I intend to malt some gluten-free grains myself, I will have to do a partial mash with sorghum extract syrup. Am I on the right track so far?
Anyway, please comment on the recipe and make some suggestions as to how I might adapt it:
I suppose that I need some more education on gluten-free brewing first. From what I've gathered thus far, between various threads and Brooklyn Brew Shop's Beer Making Book by Shea and Valand, unless I intend to malt some gluten-free grains myself, I will have to do a partial mash with sorghum extract syrup. Am I on the right track so far?
Anyway, please comment on the recipe and make some suggestions as to how I might adapt it:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Gestalt
Brewer: Kurt Padilla
Asst Brewer: Kathleen Frey
Style: Belgian Blond Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 5.22 gal
Post Boil Volume: 4.34 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.066 SG
Estimated Color: 5.3 SRM
Estimated IBU: 16.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 73.5 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
9 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 67.9 %
2 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 2 15.1 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 4 3.8 %
1.00 oz Styrian Goldings [3.80 %] - Boil 60.0 mi Hop 5 10.5 IBUs
0.25 oz Styrian Goldings [4.90 %] - Boil 5.0 min Hop 7 0.7 IBUs
1.0 pkg Belgian Strong Ale (Wyeast Labs #1388) [ Yeast 9 -
1 lbs Rye, Flaked (2.0 SRM) Grain 3 7.5 %
0.75 oz Styrian Goldings [4.90 %] - Boil 15.0 mi Hop 6 5.0 IBUs
1.00 oz Orange Peel, Bitter (Boil 2.0 mins) Spice 8 -
0.50 oz Juniper Berries (Primary 0.0 mins) Spice 10 -
12.0 oz Candi Sugar, Clear (0.5 SRM) Sugar 11 5.7 %
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13 lbs 4.0 oz
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Name Description Step Temperat Step Time
Mash In Add 14.75 qt of water at 165.1 F 150.0 F 60 min
Sparge: Drain mash tun, Batch sparge with 2 steps (1.64gal, 1.64gal) of 168.0 F water
Notes:
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Derived from the Rose Cheeked and Blonde recipe in this source: Erica Shea; Stephen Valand, Jennifer Fiedler (2012) (Paperback). The Brooklyn Brew Shop's Better Beer Cookbook 52 Seasonal Recipes for Small Batches. (First ed.). New York: Clarkson Potter. p. 42. ISBN 978-0-307-88920-1.
Created with BeerSmith 2 - http://www.beersmith.com
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