mloster
Well-Known Member
Alrighty. Here's a wrap up on one of my successful GF brews. The recipe is as follows:
12 lbs Oats, Malted (Thomas Fawcett)
1 lb Buckwheat Honey
1 oz East Kent Goldings @ 60 min
1.5 oz Czech Saaz @ 30 min
.5 oz Czech Saaz @ 10 min
1 oz Czech Saaz @ flameout
2 Packets S-23
1 Vial of Clarity Ferm before pitching yeast
I did BIAB and mashed the oats at 153º for 3 hours. While adding the oats to the water, I also added 1 tsp of amylase to help conversion. After 3 hours, I heated the mash to 170º and mashed out for 20 minutes. I pulled the grain bag out, squeezed as much as possible, and then brewed as normal. I added the honey at 60 minutes, but after reading more I would put it in at flameout to preserve the flavor. I cooled the wort down to 60º or so. Before pitching the yeast, I added a vial of clarity ferm. My reason for this was two-fold. First, I am very gluten sensitive, so I figured my equipment might contain some gluten from previous regular brews. Second and more importantly, I wasn't completely sure if the oats were gluten free since they might have been in the same area and on the same equipment as barley. I then fermented at 53º for 2 weeks. As usual, I bottled and waited two weeks. Now, the beer is bottled and lagering in the my extra fridge for probably 6 weeks, though I've had a couple (ok more than a couple since).
My inclusion of the buckwheat honey was to boost gravity and give some clean maltiness, which the oats lacked by themselves.
If I brewed this again, which I intend to do, I'd add the honey at flameout as mentioned. Otherwise, it has nice body. It's a very clean, refreshing brew that's not too spicy, though I'd personally like some more spiciness from the Saaz. Next time, I might try hop bursting at the end. A last thing I might try is to add some a pound or two of malted gluten free grains to help with the head/ head retention.
12 lbs Oats, Malted (Thomas Fawcett)
1 lb Buckwheat Honey
1 oz East Kent Goldings @ 60 min
1.5 oz Czech Saaz @ 30 min
.5 oz Czech Saaz @ 10 min
1 oz Czech Saaz @ flameout
2 Packets S-23
1 Vial of Clarity Ferm before pitching yeast
I did BIAB and mashed the oats at 153º for 3 hours. While adding the oats to the water, I also added 1 tsp of amylase to help conversion. After 3 hours, I heated the mash to 170º and mashed out for 20 minutes. I pulled the grain bag out, squeezed as much as possible, and then brewed as normal. I added the honey at 60 minutes, but after reading more I would put it in at flameout to preserve the flavor. I cooled the wort down to 60º or so. Before pitching the yeast, I added a vial of clarity ferm. My reason for this was two-fold. First, I am very gluten sensitive, so I figured my equipment might contain some gluten from previous regular brews. Second and more importantly, I wasn't completely sure if the oats were gluten free since they might have been in the same area and on the same equipment as barley. I then fermented at 53º for 2 weeks. As usual, I bottled and waited two weeks. Now, the beer is bottled and lagering in the my extra fridge for probably 6 weeks, though I've had a couple (ok more than a couple since).
My inclusion of the buckwheat honey was to boost gravity and give some clean maltiness, which the oats lacked by themselves.
If I brewed this again, which I intend to do, I'd add the honey at flameout as mentioned. Otherwise, it has nice body. It's a very clean, refreshing brew that's not too spicy, though I'd personally like some more spiciness from the Saaz. Next time, I might try hop bursting at the end. A last thing I might try is to add some a pound or two of malted gluten free grains to help with the head/ head retention.
