Awesome Gluten Free McGee beer recipe

[Satisfaction]

I primed mine with 130 grams of dextrose in 5 gallons and it turned out pretty good.

 

[The_Fuzz]

Hrmm. I heard elevation matters for priming and I'm at over 3000 feet. I think I need to use a bit more. My old kits called for 200g, and I was told to use 220g, so 10% more. So Maybe I'll give 145g a try, if that sounds right.

 

[Satisfaction]

I primed mine to the American Amber Ale style so right between 2.2 - 2.8 CO2 range.. Think that your amount is fine, really about preference.

 

[The_Fuzz]

Cool, thanks. Will give that a try! How long were your primary and secondary fermentation's?

 

[Satisfaction]

I was traveling a lot when this first went in so I didn't take care of it as I would of liked.

Believe it was in the primary for 2.5 weeks and dropped it into secondary for a week. Reversed what I normally do.

The beer didn't mind one bit

 

[brewski09]

Thanks Jimbo; I plan on checking out those recipes... I'd be reluctant to call it braggot since the honey was only 25% of my sugar, but I also don't know much about it, so maybe! It was mainly a last minute experiment when I was brewing a batch for me... more care and design will go into future GF brews... I appreciate your feedback.

I don't think i would call that a braggot either, but it is definitely closer to a mead that a beer. I would say let this one age 1-2 years like you would a real mead and see how it is again (maybe its time to try one again if you still have any?).

 

[mr_y82]

Brewski, I tried one a few weeks ago... still has a really bitter aftertaste, but definitely improving. I think I posted up about testing it again somewhere around here, since it's getting close to a year old. I'll just keep holding into it and try one every few months... I just chugged the last one since the bitter taste doesn't take hold until after you stop drinking it, lol..

 

[brewski09]

Brewski, I tried one a few weeks ago... still has a really bitter aftertaste, but definitely improving. I think I posted up about testing it again somewhere around here, since it's getting close to a year old. I'll just keep holding into it and try one every few months... I just chugged the last one since the bitter taste doesn't take hold until after you stop drinking it, lol..

Good to know. I am going to do a batch similar to this using briess sorghum as the base with toasted quinoa for flavor (like making a dogfish head clone) and Belgian candy syrup d90. I am going to do a 2 hr boil though and add the d90 with 15 min left. Also using wlp530 after 4 generations (aprox 1ppb on the gluten whereas it would be 2ppm from first gen yeast. Note we change from ppm to ppb there). The Belgian yeast should balance the tart better I think.

 

[mr_y82]

Let me know how that turns out (sorry I don't check the forum much). Good luck.

 

[brewski09]

Let me know how that turns out (sorry I don't check the forum much). Good luck.

Did a 60 minute boil yielding 3% ABV with 13IBU and a golden/reddish color. Kinda tastes like acetaldehyde to me though. Not sure if it's just the sorghum base. Now I have a baseline to test the next few batches against though. Next one will be a 120 minute boil...