Well, it's been a while since I've kept up with the goings on around here and the GF beer movement moves fast, but IMHO the best mouth feel and body your going to get is from sorghum. If you can handle the after taste it's the closest to wheat beer us GF brewers have available.
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Tried that Kambucha.....let's just say it's not for me.
Actually, IMHO, the challenge is creating a GF with body that has a low alcohol content. It's much easier to make a good GF beer at 7% than 4% in my experience.
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Brewed another version of this on Saturday. I have some friends visiting from the NL in June so I dubbed this "Dutch Invasion IPA".
Fermentables:
5lbs sorghum (half added at flameout)
1lb rice syrup solids @ 60
2lbs caramelized clover honey @ 60
1lb clear candi syrup (hard) @ 60
Hops (IBU's...
My critical critique of this beer mostly revolves around the hop schedule and this is true of most of my beers. The bittering hops in my beers tend to overpower the flavor and aroma ones.
It is also a little too dark. I don't care too much about that but I might as well address it in a rewrite...
I don't know about wine nutrient, but GF beer doesn't absolutely require nutrient.
I tried it both ways and seemed to get faster, more fervent fermentation with it, YMMV.
Also, some claim that by adding nutrient with DAP you can reduce some of the sorghum twang.
I think that would work fine. And to simplify the process even more you could use the advice igliashon recently gave me and skip dry hopping by adding a bunch of hops at flameout.