Two GF Recipes

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Marktic

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Brewing these two beers for a couple gluten free friends. Any tweaks recommended before I brew them up? I was also thinking of doing a shorter boil, any disadvantage to that besides hop utilization? This will be my first extract and first gluten free brew, so any help/tips are appreciated.

Belgian Pale Ale
Batch Size: 4.50 gal
Est Original Gravity: 1.051 SG
Bitterness: 22.3 IBUs
Est Color: 9.8 SRM

6 lbs 9.6 oz White Sorghum Syrup (1.5 SRM)
8.0 oz Candi Syrup, D-45 (45.0 SRM)
4.0 oz Candi Syrup, D-180 (180.0 SRM)
1.00 oz Northern Brewer [8.50 %] - Boil 20.0 min
0.50 lb Malto-Dextrine (Boil 15.0 mins)
1.00 oz Saaz [3.75 %] - Boil 5.0 min
1.0 pkg Safebrew Abbey Ale (DCL/Fermentis #BE-256)

American Pale Ale
Batch Size: 4.50 gal
Est Original Gravity: 1.051 SG
Bitterness: 31.7 IBUs
Est Color: 4.1 SRM

6 lbs 9.6 oz White Sorghum Syrup (1.5 SRM)
4.0 oz Candi Syrup, D-45 (45.0 SRM)
1.00 oz Chinook [12.00 %] - Boil 15.0 min
0.50 lb Malto-Dextrine (Boil 15.0 mins)
1.00 oz Rakau (Alpharoma) [11.30 %] - Boil 5.0 min
1.00 oz Centennial [9.90 %] - Boil 0.0 min
1.0 pkg Safale American (DCL/Fermentis #US-05)
8.0 oz Honey (1.0 SRM)
2.00 oz Simcoe [11.90 %] - Dry Hop
1.00 oz Centennial [9.90 %] - Dry Hop
1.00 oz Nelson Sauvin [12.00 %] - Dry Hop
 
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