mrtree
Active Member
Anyone else brewing this weekend? I'm brewing up my Gluten Free Pumpkin Ale Saturday- hopefully.
I am brewing up a brown based on your recipe, just changed the hops a little. Looking forward to it!
Anyone else brewing this weekend? I'm brewing up my Gluten Free Pumpkin Ale Saturday- hopefully.
Anyone else brewing this weekend? I'm brewing up my Gluten Free Pumpkin Ale Saturday- hopefully.
Nice, maybe you could do 3# sorghum and 3# BRS- I know Midwest Supplies sells 3# or 6# of Sorghum Syrup. I think you'll be happy with a Pale Ale, is it the Simple Simon recipe?
Yeah, I could do 3#. Thanks for the feedback. I already bought 3 1# jars of the Lundberg BRS, but I was not sure how far to go with it.
The recipe was from Austin Homebrew:
Recipe for Gluten-Free Pale Ale (5 Gallon Batch)
6.6 lb. White Sorghum Syrup
1 oz. Cascade hops** (boil for 60 minutes)
1 oz. Cascade hops** (boil 2 minutes)
1 oz. Cascade hops** (dry hop 3-7 days)
1 pkg. Fermentis US-05 dry yeast (gluten free)
1 cup Honey (for bottling)
**Also, try this recipe with other American hops like Ahtanum, Amarillo, Glacier, Palisade, etc. If using high-alpha varieties, such as Columbus, use only 0.5 oz. for the bittering addition.
I will do the 3#/3# sorghum/brs, and I already have the Cascade.
I am not sure about the Honey for bottling. I was thinking about just going with corn priming sugar, which I still have on hand from my first batch.
I got sorghum, time, and 2 empty primaries. Gonna give a go at your pumpkin spice and something else, brown or suggestions. Got a big quinoa ipa in secondary and a light quinoa ipa on oak chips bottle that up in a week or so
I'll give it a shot with the revisions you mentioned here above. More backstrap and more maple syrup. And well see what hops are at the lbhs. I've got some cascade ready for pickin in the backyard. Thanks for everything!
I don't know much about using honey at bottling either, I'd use corn sugar myself. Let us know how this one turns out, I've been thinking about an all Cascade Pale Ale at some point.
Do you really NEED 2 packages of yeast? I've always just used 1 in my 5.5 gallon batches.
Do you really NEED 2 packages of yeast? I've always just used 1 in my 5.5 gallon batches.
icas, i did a variation of your pumpkin spice.... 2 5 gal batches.. ill post my recipes later tonight
Yeah, I could do 3#. Thanks for the feedback. I already bought 3 1# jars of the Lundberg BRS, but I was not sure how far to go with it.
The recipe was from Austin Homebrew:
...
I will do the 3#/3# sorghum/brs, and I already have the Cascade.
I am not sure about the Honey for bottling. I was thinking about just going with corn priming sugar, which I still have on hand from my first batch.
You're fine with Nottingham- you might notice that fermentation takes a while to kick-off so don't worry. I bet it will finish lower than 1010 but only time will tell, and even if it doesn't- there's nothing wrong with that. You can always do sugar additions- but I don't know anything about that.
PS- I thought the Lundberg BRS jars were 1 lb 5 oz? If that's the case you are close to 1045-ish
Jerry, just relax and let the yeast do their thing. Bubbles mean nothing, I have had fermentations in buckets that never bubbled at all. From the sounds of it, you did nothing that will change the beer in any significant way and it also sounds like normal yeast activity.
Now try to forget about it for a couple weeks.
Just finished a re-brew of my original American Brown Ale- OG 1058
This batch I am splitting 4 ways:
-1 gallon on oak
-1 gallon on vanilla
-1 gallon on coffee (maybe)
-The rest will be my control to compare against the above trials and the tweaked version of the ABA I'll brew in a few weeks.
I haven't figured that out yet but I am open to suggestions.
Just got done brewing an ale using the mash infusion idea and I think it might have worked since the starting gravity is higher than usual. Good start at least.
I will be kegging my GF oatmeal Choc stout in a few days I would imagine.
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