I've been making dang good beer for around three years now. I have my system down and have pretty good basic recipe that I can tinker with to make different brews.
Alas I am trying to keep free from the gluten grains. I've pretty much switched over to ciders since they are so much easer to make but I want to have a beer once in a while so I am in need of a good basic recipe.
My basic "typical" beer recipe calls for LME plus a base malt, some crystals usally 20L and/or 60L and maybe a biscuit/carapils or flaked oats to be mashed.
After looking at many recipes and reading on what the different malts GF grains can be used for I am thinking of something that looks like this:
7 gallon batch:
8 lbs sorghum syrup
1 lb toasted oats
1 lb malted and toasted brown rice
(thinking of making my own, though I see that I can buy it here: norcalbrewingsolutions.com
I am trying to get the basic back bone of an moderatly hopped Pale Ale Or even an IPA.
Any thoughts/comments? Would I be better served using malted millet or buckwheat?
Alas I am trying to keep free from the gluten grains. I've pretty much switched over to ciders since they are so much easer to make but I want to have a beer once in a while so I am in need of a good basic recipe.
My basic "typical" beer recipe calls for LME plus a base malt, some crystals usally 20L and/or 60L and maybe a biscuit/carapils or flaked oats to be mashed.
After looking at many recipes and reading on what the different malts GF grains can be used for I am thinking of something that looks like this:
7 gallon batch:
8 lbs sorghum syrup
1 lb toasted oats
1 lb malted and toasted brown rice
(thinking of making my own, though I see that I can buy it here: norcalbrewingsolutions.com
I am trying to get the basic back bone of an moderatly hopped Pale Ale Or even an IPA.
Any thoughts/comments? Would I be better served using malted millet or buckwheat?