GF recipe suggestions?

[Lcasanova]

Well, you might consider letting it finish. The character of the beer can change greatly between now and once it is bottle conditioned. Changing it now might take it a different direction than you want to go.

 

[fermentedhiker]

Yes, I suppose patience is the better part of virtue. Not one of my strongest points

A perfect example is the fact that I periodically go look at my three GF SMaSH's and stare at them as if I could will them into action

I'm guessing that leaving it alone for now is the best choice. I've got to learn what I've made and if I tweak it will change the equation and make it harder to evaluate.

I'll probably pick up some Maltodextrin to have on hand to fix the FG if it seems necessary at bottling.

On the subject of bottling, has anyone ever used Maple sugar for priming?

 

[DKershner]

Yes, I suppose patience is the better part of virtue. Not one of my strongest points

A perfect example is the fact that I periodically go look at my three GF SMaSH's and stare at them as if I could will them into action

I'm guessing that leaving it alone for now is the best choice. I've got to learn what I've made and if I tweak it will change the equation and make it harder to evaluate.

I'll probably pick up some Maltodextrin to have on hand to fix the FG if it seems necessary at bottling.

On the subject of bottling, has anyone ever used Maple sugar for priming?

Making a beer thicker is a lot easier than thinner.

You can use whatever you want for priming, the important part is accurate measurement, no matter what you use it will have almost no effect on taste.

 

[fermentedhiker]

You can use whatever you want for priming, the important part is accurate measurement, no matter what you use it will have almost no effect on taste.

That's good to know, as I've read(on here I believe) that it can have a huge affect ie using cane sugar vs honey vs corn sugar on the finished product. This means I can use cane sugar for priming instead of shelling out for corn without worrying about altering the character of the beer.

 

[DKershner]

That's good to know, as I've read(on here I believe) that it can have a huge affect ie using cane sugar vs honey vs corn sugar on the finished product. This means I can use cane sugar for priming instead of shelling out for corn without worrying about altering the character of the beer.

Unless you are making a light lager (and even in that case usually), you would be fine doing this, although make sure to adjust for cane sugar, as I believe there is a small difference in fermentability.

I taste tested a 10gal batch of a witbier side by side, half was force carbed and half was bottle conditioned. No discernible difference in taste. The difference between two types of sugars would be even smaller.

 

[fermentedhiker]

Bottled it last night. She finished out at 1.008. It's not at all what I was trying for but seemed drinkable even when warm and flat . A bit bitter but not American IPA level hoppy, I'd guess close to an English IPA or maybe just a bit of a Bitter, not sure though a I can't really claim to have my palette calibrated. The Honey overtones have gotten a really strong. Far more prominent than I would've expected for using a single pound. We'll see how it settles out after a couple weeks in the bottle.

 

[DKershner]

Bottled it last night. She finished out at 1.008. It's not at all what I was trying for but seemed drinkable even when warm and flat . A bit bitter but not American IPA level hoppy, I'd guess close to an English IPA or maybe just a bit of a Bitter, not sure though a I can't really claim to have my palette calibrated. The Honey overtones have gotten a really strong. Far more prominent than I would've expected for using a single pound. We'll see how it settles out after a couple weeks in the bottle.

If it tastes like an IPA when warm and in the fermenter after a couple weeks, it should be a pale ale or less level in a few weeks. Alcohol fire is also way stronger as are any adjuncts. Beer changes radically in the first few weeks and carbonation and coldness have a big effect too.

 

[fermentedhiker]

Well initial results are in. Not my favorite beer by a long shot but quite drinkable. Color wise I'd call it an amber. Taste wise I'd say it's an underhopped pale with noticeable honey overtones.

Part of the reason for missing my target(a brown ale-stout) was my timidity in roasting the grains. I just never got anywhere close to the darker malts with my GF grains. Their lack of additional bitterness is likely why it comes across as underhopped.

The non GF drinkers enjoyed and it consumed it without hesitation, so I guess that's a compliment. The intended benefactor was VERY pleased(jumped up and down actually) So I'm calling it a win even if it's not what I was trying to make.

History is written by the victors right (really I meant to do that )

 

[DKershner]

Well initial results are in. Not my favorite beer by a long shot but quite drinkable. Color wise I'd call it an amber. Taste wise I'd say it's an underhopped pale with noticeable honey overtones.

Part of the reason for missing my target(a brown ale-stout) was my timidity in roasting the grains. I just never got anywhere close to the darker malts with my GF grains. Their lack of additional bitterness is likely why it comes across as underhopped.

The non GF drinkers enjoyed and it consumed it without hesitation, so I guess that's a compliment. The intended benefactor was VERY pleased(jumped up and down actually) So I'm calling it a win even if it's not what I was trying to make.

History is written by the victors right (really I meant to do that )

It's an advanced beer brewing game you are playing, and you did pretty damn well. No shame in making good beer, even if it wasn't what you planned on.

 

[fermentedhiker]

So I got a friend who's a avid beer drinker to write down some tasting notes. He's a fan of IPA's and Belgian trippel's.

Light on the nose, very little aroma, smooth semi-sweet middle with a slight bitter aftertaste. Just a slight molasses presence.

His judgement was that it was good and if I hadn't told him he wouldn't have suspected it was a GF brew. He felt it was lacking in aroma and need more Hops. He thought it was similar to a Newcastle Brown to compare it to a commercial brew.

 

[ZooKeeper]

Well initial results are in. Not my favorite beer by a long shot but quite drinkable. Color wise I'd call it an amber. Taste wise I'd say it's an underhopped pale with noticeable honey overtones.

Part of the reason for missing my target(a brown ale-stout) was my timidity in roasting the grains. I just never got anywhere close to the darker malts with my GF grains. Their lack of additional bitterness is likely why it comes across as underhopped.

The non GF drinkers enjoyed and it consumed it without hesitation, so I guess that's a compliment. The intended benefactor was VERY pleased(jumped up and down actually) So I'm calling it a win even if it's not what I was trying to make.

History is written by the victors right (really I meant to do that )

Can you post your final recipe for this one? I might have had a few too many, but I don't see it.

 

[fermentedhiker]

The "final" recipe went something like this;
1lb millet malted and lightly roasted
1lb red quinoa malted and roasted a bit more
1lb buckwheat malted and medium roast
1lb purple asian sticky rice roasted.

Wish I could be more specific about the roasting temps and times, but I was kind of winging it at the time. I would definitely roast for longer if I do it again, to get more color and more toasty flavors.

I did a 1hr stovetop mash in a bag with alpha amylase added. This part also needs work. I don't think I got the starches fully gelatinized and so got a weak conversion.

After transfering the wort and sparge water to the brew kettle I ended up with a 75minute boil.

3lbs Sorghum@75min
2 lbs 10oz BRS@75min
1 lb barbados molasses@75 min
1oz fuggles@75min
2oz cocoa [email protected] have used more later but didn't
1oz fuggles@35min

1oz Hallertau @5min
1oz licorice root @5min
1 whirfloc tab @5min

transferred to primary onto a pot of brewed coffee
1lb clover honey@primary
1 package Nottingham yeast


If doing this again other than trying to improve my malting and mashing process, I'd play with more cocoa powder, more hops, and maybe adding some blackstrap molasses in.

 

[ZooKeeper]

wow, that is complicated...I might try some variation of that.

 

[fermentedhiker]

Which is why I haven't attempted a redux yet . The DIY malting and roasting adds weeks to the process which is kind of a pain.