Sorghum, rice syrup & oatmilk NEIPA

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muddy1015

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Hi everyone! My wife recently has gone gluten free and loves IPAs, so I'm planning my first gluten free one after combing through this forum awhile. I've been brewing all grain for a long time, but decided to try at least one extract here first as I dip into GF. My plan is roughly 70/20/10 mix of sorghum extract/brown rice syrup/candi syrup. Down the road I'm expecting to use a lot of millet malt, though she's not re-intro'd millet yet from an elimination diet so TBD if it's okay.

Anyway - in the eternal interest of haze/mouthfeel, I was wondering if anyone had used oatmilk before with sorghum and/or BRS? I'm fairly sure that the oatmilk gets converted during its processing, so I'm thinking I would just do the boil with the extracts and then pour the oatmilk in towards the end of the boil, or at flameout.

So general plan for 5 gallon batch, using s04 yeast -
6lb sorghum extract
2lb brown rice syrup
1lb d-45 amber candi syrup (flameout)
32oz oatmilk (flameout)

0.5oz magnum 60min
2oz each citra/mosaic/amarillo WP
2oz each citra/mosaic/amarillo DH
 

bmcsteve_dL0

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How did this turn out?

My wife has also discovered the need to go gluten free, so I am beginning the journey of learning how to make a decent GF beer. We love IPA's and stouts.
 
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muddy1015

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How did this turn out?

My wife has also discovered the need to go gluten free, so I am beginning the journey of learning how to make a decent GF beer. We love IPA's and stouts.
I did a couple with sorghum extract and didn't love it so I moved into doing all grain with malts from glutenfreehomebrewing.com. I've definitely got some really good NEIPAs, haven't tried any stouts yet, but if you check a few threads down in the GF forum here there's some good insights on doing IPAs.

I haven't tried oatmilk yet but it's on my list to try soon because I think it'll work quite well.
 
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muddy1015

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That being said - the sorghum beers were still good and are a great starting point. There's some anecdotal reporting that using clarity ferm gets rid of a signature 'sorghum twang' flavor in which case that might be even better.
 
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