Gluten Free New England IPA

[skleice]

Next batch I'm going to try-
5lb pale millet
5lb pale rice
2lb malted buckwheat
1lb flaked oats
1lb goldfinch millet

Lallemand NEIPA yeast, CTZ FWH, 50/50 Strata/Citra in WP & DH

Shooting for skleice's reported head and lacing for days. I know that oats tend to add body from high protein content while hurting head retention because of lipid content. Do flaked quinoa and buckwheat both tend to have similar tendencies to boost both body and head retention from the proteins? Trying to work out practical differences between using flaked quinoa or buckwheat.

Using that much rice kind of negates your efforts on boosting body. You may wanna drop the rice to ~10% and sub with millet.

Sadly, the long lasting head and lacing only lasted a week in the keg. I'm guessing all of the good stuff settled out in the keg.

On Friday, I'm trying again with a recipe using 20% buckwheat and 10% Quinoa. We'll see what that does....

 

[muddy1015]

Using that much rice kind of negates your efforts on boosting body. You may wanna drop the rice to ~10% and sub with millet.

Sadly, the long lasting head and lacing only lasted a week in the keg. I'm guessing all of the good stuff settled out in the keg.

On Friday, I'm trying again with a recipe using 20% buckwheat and 10% Quinoa. We'll see what that does....

Good thought on the rice, not used to brewing with that yet, I'll switch to mostly millet - going to bump up the buckwheat and oats a bit too. Interested to hear how that buckwheat/quinoa combo goes

 

[muddy1015]

Has anyone brewed with the Lallemand NEIPA 11g packets or any of the GFHB new liquid yeasts? Seeing mixed reviews on the Lallemand packs so a little wary of using here, might try on a cheaper non-GF beer first to test out

 

[TahoePowderHound]

Has anyone brewed with the Lallemand NEIPA 11g packets or any of the GFHB new liquid yeasts? Seeing mixed reviews on the Lallemand packs so a little wary of using here, might try on a cheaper non-GF beer first to test out

I just ordered a bottle of English Ale and Hazy IPA liquid yeast from GFHB. Haven’t used either yet, but excited to try the hazy specifically. I’ll update once I have time for a brew day!

 

[TahoePowderHound]

Good thought on the rice, not used to brewing with that yet, I'll switch to mostly millet - going to bump up the buckwheat and oats a bit too. Interested to hear how that buckwheat/quinoa combo goes

Along with dropping down the rice %, I would stick with the biscuit rather than the pale rice. Biscuit rice seems to provide the closest barley malt flavors.

 

[muddy1015]

Latest attempt, 5 gallons, OG 1.061, FG 1.016
10lb Pale Millet
2lb Pale Buckwheat
2lb GF Flaked Oats
1lb Goldfinch Millet

60min - 0.25oz CTZ
5min - 1oz Citra, 1oz Strata
WP (180F) - 3oz Citra, 3oz Strata
DH (post ferm) - 3oz Citra, 3oz Strata

GFHB Propogate Hazy IPA yeast

Came out really well, body is quite good, head retention still needs some work. I also am getting a bit of an overpowering flavor since starting all grain GF - does anyone find that a largely millet grain bill gives a somewhat wheaty/malty 'off flavor' that's a little overpowering?

 

[skleice]

Latest attempt, 5 gallons, OG 1.061, FG 1.016
10lb Pale Millet
2lb Pale Buckwheat
2lb GF Flaked Oats
1lb Goldfinch Millet

60min - 0.25oz CTZ
5min - 1oz Citra, 1oz Strata
WP (180F) - 3oz Citra, 3oz Strata
DH (post ferm) - 3oz Citra, 3oz Strata

GFHB Propogate Hazy IPA yeast

Came out really well, body is quite good, head retention still needs some work. I also am getting a bit of an overpowering flavor since starting all grain GF - does anyone find that a largely millet grain bill gives a somewhat wheaty/malty 'off flavor' that's a little overpowering?

Looks great! I wonder if it may be the buckwheat you're picking up. Some people don't dig it at all.

 

[rjmaillie]

I also am getting a bit of an overpowering flavor since starting all grain GF - does anyone find that a largely millet grain bill gives a somewhat wheaty/malty 'off flavor' that's a little overpowering?

Yes. I've always thought millet tasted to much like ... millet. I brew with rice malt as a base as it has a much cleaner flavor profile. Still use millet and buckwheat but in lesser quantities.

 

[muddy1015]

Looks great! I wonder if it may be the buckwheat you're picking up. Some people don't dig it at all.

Yes. I've always thought millet tasted to much like ... millet. I brew with rice malt as a base as it has a much cleaner flavor profile. Still use millet and buckwheat but in lesser quantities.

Good to know on both of those, think I'll reduce millet base and maybe bring in flaked quinoa on next one to help retain body with the increased rice. I notice the flavor a bit but my wife (who these are primarily for) really seems to notice it on past couple GF beers since I switched to all grain

 

[JMath]

That's interesting, I've always thought of millet as being the closest to barley in flavor and have used millet as my primary base. Good to see some folks trying more rice, I may have to do that as well.

 

[muddy1015]

Have people been using the lallemands NEIPA yeast? I bought a bunch right when GFHB got the liquid yeast so haven't used any of the lallemands yet. Getting ready to brew the following base, switching to a 2 step mash with Termamyl at 175 and then Ondea at 145-

10lb pale rice malt
3lb flaked quinoa
1lb crystal rice malt
1lb maltodextrin

Trying to isolate that flavor I mentioned previously so going to try this, then a beer with millet but no buckwheat, then a beer with buckwheat but no millet. Interested to see with this one if I can get a good body despite the rice base with use of the Ondea plus flaked quinoa and maltodextrin

 

[skleice]

I've used the lallamand a few times. I like it a bit more than s-04 or M36. I think it gives a slightly fuller mouthfeel and more haze...not mind blowing, but it's nice. It gets kinda weird if you let it get too warm, so I hang around 64° and raise to 68-70° to clean up at the end.

You will most likely experience underattenuation with the Ondea. My last NEIPA finished at 1.030. I added 1ml of gluco to the fermenter and now it's at 1.020. Others on the FB group have reported the same issue. Some guys are using some Sebamyl L when they add the Ondea. I'm gonna sub some dextrose in the grain bill for my next attempt.

 

[Dgallo]

I've used the lallamand a few times. I like it a bit more than s-04 or M36. I think it gives a slightly fuller mouthfeel and more haze...not mind blowing, but it's nice. It gets kinda weird if you let it get too warm, so I hang around 64° and raise to 68-70° to clean up at the end.

You will most likely experience underattenuation with the Ondea. My last NEIPA finished at 1.030. I added 1ml of gluco to the fermenter and now it's at 1.020. Others on the FB group have reported the same issue. Some guys are using some Sebamyl L when they add the Ondea. I'm gonna sub some dextrose in the grain bill for my next attempt.

It’s suposed to be a Conan dry yeast so if it acts like us04 that’s extremely disappointing for how much hype has been building of this yeast to be available at the hb scale

 

[muddy1015]

I've used the lallamand a few times. I like it a bit more than s-04 or M36. I think it gives a slightly fuller mouthfeel and more haze...not mind blowing, but it's nice. It gets kinda weird if you let it get too warm, so I hang around 64° and raise to 68-70° to clean up at the end.

You will most likely experience underattenuation with the Ondea. My last NEIPA finished at 1.030. I added 1ml of gluco to the fermenter and now it's at 1.020. Others on the FB group have reported the same issue. Some guys are using some Sebamyl L when they add the Ondea. I'm gonna sub some dextrose in the grain bill for my next attempt.

Ah thanks for the heads up on the Ondea, I still have some sebamyl L as well maybe I'll add that with it then - I'll post my results back here and on fbook group. I've actually been quite pleased with s04 in most of my NEIPAs, the only issue being when I try to push it too quickly, so if this improves on that a bit then I think it'll be a solid choice

 

[JMath]

I just picked up two packets before seeing this thread. I won't be brewing again for several weeks but I'll come back here when I do.

 

[jack13]

Anyone find this Lallemand NE yeast slow to start? Pitched about 42 hours ago and ZERO action. Expiration 2/2021.

 

[thehaze]

LalBrew New England packs less viable yeast cells per sachet, which is why the pitch rate would twice as great as with other yeast from them or Fermentis. If you underpitchewd , it could explain the slow start.

 

[muddy1015]

I'm trying a batch this weekend using 2 packs of the Lalbrew NE, I'll report back. Also trying out the Ondea enzyme for the first time