big_brew_theory
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- Apr 14, 2013
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Hello all!
I have been brewing for roughly 1 year, and I have about 6 partial mash home brews under my belt. My wife just found out she has Celiac, so I am just now wading into gluten free brewing. She loves hoppy pale ales, so that is what I tried first. Here is the recipe I used for this 5 gal batch:
2 cups toasted GF oats (soaked for 15 mins, toasted at 350 for 35 mins) steeped for 45 mins at 160F
1 tsp of Gypsum
6 lb of liquid White Sorgum extract (northern brewer)
0.5 oz Columbus Pellet Hops (15.2%)@60mins
1 oz Palisade pellet Hops (7%)@30 mins
0.5oz Cascade pellet hops (6%)@20mins
0.5oz Cascade pellet hops (6%) @10mins
1 lb of clover honey@5mins
1 whirlfloc tablet @5 mins
0.5 oz Cascade pellet hops (6%)@ flameout
8 oz Malto Dextrin @flame out
3 tsp yeast nutrient @flame out
Yeast: Rehydrated Safale US-05
OG: 1.050
Color: Greenish yellow, very cloudy
I pitched the yeast about 18 hours ago. Usually by this time, I see a fair bit of activity in the air lock. But with this batch, there is not so much as a bubble thus far. Is this typical of gluten free beers, or did I get some bad yeast?
Also, the wort tasted overly bitter. I suspect there was a fair bit of hop particles floating in the bit that I tasted, which may be why it tasted off. But it also occurred to me that without the more 'malty' fermentables I am accustomed to, I should not be so aggressive with the hops if I want a more balanced taste. Thanks for any input you might have. Cheers!
I have been brewing for roughly 1 year, and I have about 6 partial mash home brews under my belt. My wife just found out she has Celiac, so I am just now wading into gluten free brewing. She loves hoppy pale ales, so that is what I tried first. Here is the recipe I used for this 5 gal batch:
2 cups toasted GF oats (soaked for 15 mins, toasted at 350 for 35 mins) steeped for 45 mins at 160F
1 tsp of Gypsum
6 lb of liquid White Sorgum extract (northern brewer)
0.5 oz Columbus Pellet Hops (15.2%)@60mins
1 oz Palisade pellet Hops (7%)@30 mins
0.5oz Cascade pellet hops (6%)@20mins
0.5oz Cascade pellet hops (6%) @10mins
1 lb of clover honey@5mins
1 whirlfloc tablet @5 mins
0.5 oz Cascade pellet hops (6%)@ flameout
8 oz Malto Dextrin @flame out
3 tsp yeast nutrient @flame out
Yeast: Rehydrated Safale US-05
OG: 1.050
Color: Greenish yellow, very cloudy
I pitched the yeast about 18 hours ago. Usually by this time, I see a fair bit of activity in the air lock. But with this batch, there is not so much as a bubble thus far. Is this typical of gluten free beers, or did I get some bad yeast?
Also, the wort tasted overly bitter. I suspect there was a fair bit of hop particles floating in the bit that I tasted, which may be why it tasted off. But it also occurred to me that without the more 'malty' fermentables I am accustomed to, I should not be so aggressive with the hops if I want a more balanced taste. Thanks for any input you might have. Cheers!