gailenjensen
Member
I did miss it, everything in between.LOL, did you read the thread, mate? I think you may have missed something!
I did miss it, everything in between.LOL, did you read the thread, mate? I think you may have missed something!
I followed the recipe in the initial post. So far, I'm rather put-off buy the metallic "twang" as I've seen it described here. It also feels rather thin. Neither of these seem typical with other stouts I've had.
Re-reading this thread, it seems that sorghum characteristically has a bit of a metallic taste. I also saw the candi syrup mentioned as a possible source?
So I'm a little disappointed, because I see several descriptions of this recipe here that seem to indicate that any twang is not very over powering.. so I'm not sure if my batch is different, or perhaps I'm just more sensitive.
I might try again with the following modifications:
1) Use the later suggestion to use more oats (i.e. maybe double the initial 1lb amount)
2) Wet-roast the oats and allow to mellow longer (I only had ~24 hours)
3) Consider substituting some rice syrup for some of the sorghum?
Open to any suggestions...
-sc
1. It's still young. I bottle my beers and give them at least 3 weeks to carb. If you're drinking it basically straight out of secondary, it's probably too young. Give it a month.
2. What brand of candi syrup did you use? Did you do a 3-gallon batch (as in the original) or did you scale up the recipe to 5 gallons?
3. Did you add the sorghum at the beginning of the boil or the end? What about the candi syrup?
4. Did you do a 60-minute or 90-minute boil, and did you do a full-wort boil or partial + top-off?
5. How much experience do you have in tasting gluten-free beer?
This is probably not the best recipe to start with if you're new to gluten free brewing. A single-hop IPA is probably a much better option, and will give you a sense of the sorghum "twang" (though the hops tend to compliment it quite well).
When I made this, it turned out fairly well (my wife really liked it), although it did feel a little thin, and the head wasn't quite as impressive as I'd hoped for. However, like you, I dry roasted the oats rather than wet roasting -- you're pretty much guaranteed to get better results (more Maillard reactions = more browning) with wet roasting. I also may have not put enough maltodextrin in?
My main objection may have come from having made the candi syrup myself (using DAP+sugar). It ended up tasting a bit cola like, which if you think about it, makes some sense, since cola contains coffee (roastiness), caramel and phosphoric acid. A friend made a batch using DAP syrup as almost the only fermentable, and, well, I wasn't very impressed (he added vanilla, so it really tasted like hopped cola).
I did use some of what I learned from this batch to make a very nice amber IPA, using just a small amount of syrup for colour and flavour, and more maltodextrin. The head on that came out a lot better, and it had some delicious light caramel notes contrasting with the hops.
For my next stout, I plan on malting and roasting up some quinoa and using that to darken it (with rice/sorghum extract as the base).
This guy tried out various grains, and white quinoa seemed to roast up the darkest: http://aggieotis.blogspot.ca/2008/10/malting-gluten-free-grains.html
http://www.candisyrup.com/products.html
Yeah, I opted to pull it from my current fridge (which has room for two kegs), and swap in another batch and let this one sit a bit. After a week on gas it hsan't changed much.
It appears that "Candi Syrup Inc." is the name of the manufacturer of what I used, the D-180 as the recipe called for.
Sorghum at end (flame-out) and candi syrup at very beginning (60mins remaining), as per recipe.
So, I just looked at the recipe posted here and compared it with my notes, and I guess I made some modifications on brew day that I didn't post here. The recipe posted here was a "rough draft", the actual recipe I used is here:
http://beyondbarley.blogspot.com/2012/07/no-nonsense-oatmeal-stout.html
3 lbs of sorghum, not 2, and I did a 90-minute boil, not a 60-minute one. Guess I better edit the first post! Sorry about that, mate! Those are some pretty significant changes.
I might recommend using more grains than I did. 2 lbs per 3 gallons gave me just a little bit of flavor, I'd up it to at least 1 lb per gallon,
Yeah, I posted a recipe here, then tweaked it before I brewed it, and forgot to post the update (I fixed it recently, though, after I realized the mistake; check the first post again for the update). I'm super-pissed at myself because quite a few people have brewed the wrong recipe and been unhappy with it. Believe it or not, the recipe I actually brewed has more sorghum, and is about 6% ABV; it's still a bit thin-bodied for a stout, but I've yet to have a regular beer-drinker complain about the twang (even the ones that have complained about a twang in my other beers).
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