Gluten Free Wicked Messenger Wit

[yurtbrewer]

Ok, going to bottle carb this now and I don't have corn sugar. How much white sugar would I use? smells good! Can't wait to have a cold one!

 

[Lcasanova]

Use this calculator

http://www.tastybrew.com/calculators/priming.html

It will get you what you need in table sugar OR corn sugar

 

[jimmystewart]

I'm thinking about giving this recipe a shot.. I've brewed * Lcasanova's Gluten Free Pumpkin Spice and I'm struggling resist drinking it so it can get a little age on it before I dig in. (Hydrometer samples at bottling were wonderful.) Thought maybe I'd distract myself during the wait by making some of this.

Alas, on to my point here: I'm thinking about making two 5 gallon batches and trying sweet orange peel in one and lemon peel in the other. I know I've seen a recipe for a barley-based wit that used lemon peel and I always thought it sounded good. Also, I have very little experience with different yeasts, but I was wondering if S-33 might be a good choice for this? (My "fermentation chamber" will probably in the low to mid 70s.)

Any thoughts? Anyone?

 

[nmathew]

I just wanted to say this recipe was great. It was my first gluten-free attempt for SWMBO. I could only get the sorghum in 3 lb lots, so I subbed a good amount of honey at flame-out to make up the difference.

 

[polaxis]

Since I have some gluten intolerant co-workers I would like to brew a gluten-free beer.
That's the reason I stumbled across this forum and this specific thread

The thread has been very informative but one question remains:
What was the volume you did with the mentioned recipe?
Based on my experience I would guess it's around 20 liters (= 5 US gallons if I calculated correctly).

Best regards from Switzerland,
Mathias

 

[nmathew]

The thread has been very informative but one question remains:
What was the volume you did with the mentioned recipe?
Based on my experience I would guess it's around 20 liters (= 5 US gallons if I calculated correctly).

I made it as a 5 gallon (19 L) recipe. I believe it's the "standard size" for a recipe around here, but I may be mistaken.

 

[polaxis]

I made it as a 5 gallon (19 L) recipe. I believe it's the "standard size" for a recipe around here, but I may be mistaken.

Thank you very much. Now I just have to find a supplier for Sorghum Syrup in Europe. It does not seem an easy task since most Amazon dealers do not ship to Switzerland

 

[Ash_Mathew]

There are quite a few online stores in Britain that sell it in 1KG canisters. May cost you a bit to have it shipped to you, though. Maybe more worth it to buy it in bulk from them?

 

[polaxis]

Hi Mathew

I only found one shop from the UK providing Sorghum syrup. The shipping costs would have been around 60 US $. So I decided to replace it with a combination of sugar cane molasses and agave syrup. The project is anyway only an appetizer for a final, mashed gluten free beer, where I will mash different pseudocereals (quinoa, amaranth and buckwheat) with additional added enzymes.
But I will keep you posted here in this thread about the results with sugar cane molasses / agave syrup.

Thank you very much and enjoy your weekend.

 

[Ash_Mathew]

Well, if you can get buckwheat and other grains, you should look to malting the grain. That's what I do. I only use Sorghum Extract if I can't be bothered to malt and/or want to do a beer in a hurry as up until recently, Sorghum was hard for me to find. But malted grain beers taste a hell of a lot better, anyway. There are quite a few British sites stocking it now though, you should check out a few more.

Anywho, check out some threads on here about malting grains and doing different roasts (crystal/black patent etc).

 

[polaxis]

So, here is finally an update on what I got with my recipe:
I sticked mostly to the recipe in the first post by Lcasanova. Since I was not able to obtain Sorghum sirup, I used sugar cane molasses and agave sirup in a ratio of 4:1. There is no intention behind this ratio, I just managed to get a hold on 1 kg molasses and 250g of sirup. Since I wanted to finally use up my hop stock only Cascade was used in this beer.
After the fermentation I dry hopped for two weeks. Each week I added 2g of Cascade per litre.

The result is satisfying but not what I expected. After 3 weeks of storing at room temperatur, it is a typical IPA. The light citrus taste which I achieved in several other brews is not present. It has a minimal and light brown froth which is very stable. In a future brew, I would reduce the amount of hops and also dryhop with 2g for one week.

I will post some updates here if the taste will change drastically in the following weeks

Best regards