Hey Guys,
I've been brewing for a little over a year now, but I'm new to the site and I'm definitely new to gluten-free brewing. A ton of my family has celiac, however, so I'm planning on making a batch for them this summer and I was hoping to get some opinions on a recipe. I know the flavors in some of the gluten-free malt substitutions can be a little strange, so I was aiming to make a hop-forward beer where the malt could hide behind some complex hop flavors. Here's my recipe - the hop bill is adapted from a nice IIPA I made recently:
5 gallons:
3.15lbs sorghum extract (liquid)
2lbs D-45 candi syrup
2lbs rice syrup solids
1lb honey
8oz malodextrin
Hops:
2oz columbus @60min
dry hop with 3oz citra, 2oz galaxy, 2oz mosaic
Yeast: safale s-05
How does this look? I'd be pretty confident about making this type of beer with traditional malt but I could see myself messing up royally with gluten-free ingredients.
I've been brewing for a little over a year now, but I'm new to the site and I'm definitely new to gluten-free brewing. A ton of my family has celiac, however, so I'm planning on making a batch for them this summer and I was hoping to get some opinions on a recipe. I know the flavors in some of the gluten-free malt substitutions can be a little strange, so I was aiming to make a hop-forward beer where the malt could hide behind some complex hop flavors. Here's my recipe - the hop bill is adapted from a nice IIPA I made recently:
5 gallons:
3.15lbs sorghum extract (liquid)
2lbs D-45 candi syrup
2lbs rice syrup solids
1lb honey
8oz malodextrin
Hops:
2oz columbus @60min
dry hop with 3oz citra, 2oz galaxy, 2oz mosaic
Yeast: safale s-05
How does this look? I'd be pretty confident about making this type of beer with traditional malt but I could see myself messing up royally with gluten-free ingredients.