Recent content by CScotland

Hello. I'm looking at brewing a GF Christmas beer using sorghum extract as the base. I was wondering if anyone had any recipes they had tried and that worked well, or any advice on what works and what doesn't... I've brewed a few beers with sorghum before and was thinking of using orange...

Just a note, if you want a totally gluten free beer you should be wary of the original source of the alpha amylase. My LHS sells alpha amylase powder but through some research it turns out the alpha amylase originate from barley. The amount of gluten in the final beer from this would be minimal...

Just a quick update. I've brewed 4 beers using sorghum extract as the base, with each beer having the same hop and extraneous additions (orange peel and spice). 1 beer was solely brewed using sorghum extract as the fermentable, one had rice flakes steeped in it pre-boil, one had roasted millet...

I've never tasted unroasted millet no. So my plan is to roast millet and buckwheat. How long do you recommend? Couple of hours??

Thanks. Yes it's a gluten free beer I'm making so I'll ask there. I'm planning on using maltodextrin for body, the rice was just to try and limit the 'tangy' aftertaste that the sorghum extract imparts. How would the unfermented starches affect the beer??

Hello, I am planning on steeping rice in a beer I'm making to tone down the flavour of the sorghum extract that I'm using... I'm not wanting to convert any of the starch from the rice to alcohol, just to add (or neutralise) the flavour. How do I go about steeping the rice? What temperature...

The problem is I'm in Scotland and there is no GF malted grains available at all, only sorghum extract hence the steeping of the unmalted grains. I would need to import which is quite expensive. I have been in touch with Grouse malts a few weeks ago and they were helpful, I may drop them another...

Thanks. Ideally I want to minimise the starch from the steeped grains, and just have them impart flavour. Will the whole grains lend less starch than the flakes? Also what sort of quantities would you recommend adding for a 25L batch? Cheers

I'm looking to brew my first GF beer and I'm quite a novice homebrewer as well. I plan to use sorghum extract and steep some grains as well to add flavour. Can flaked buckwheat and millet be steeped? Or is it best to use the whole grains for steeping? Thanks