fermentedhiker
Well-Known Member
I'm trying to make a GF beer for a friend(the usual story right). I've been making wine for years but have only recently made the jump to beer. I'm shooting for something in the brown ale to stout range a bit on the high gravity side.
What I've got worked out up to this point
I've malted and roasted about 1lb each of
Buckwheat
Red Quinoa
Millet
My plan is to Mash them at 150-ish(I need to improvise a mash tun) and add 1lb of cooked Asian purple sticky rice. Use 5.2 stabilizer and add alpha amylase and let it go for 1hr before draining the wort off and starting the boil.
The extract and fermentables are as follows
6 lbs Sorghum extract
1 lb Molasses
1 lb honey(added to the primary)
Other additives
possibly a couple ounces of bitter chocolate(added at the beginning of boil)
.5 ounce of licorice root(last 5 minutes of boil)
1 quart of coffee added to the primary.
I'm still puzzling over the hop schedule. I've got Hallertauer and Saaz on hand and was planning on using the Saaz for bittering and the Hallertauer for aroma, but I'm completely open to other ideas.
Some of the recent threads have made me question the amount of Sorghum extract I had planned on using. So I'd welcome some thoughts on that.
Lastly I've got some Nottingham yeast.
So what say you guys? Thanks for the help.
Adam
What I've got worked out up to this point
I've malted and roasted about 1lb each of
Buckwheat
Red Quinoa
Millet
My plan is to Mash them at 150-ish(I need to improvise a mash tun) and add 1lb of cooked Asian purple sticky rice. Use 5.2 stabilizer and add alpha amylase and let it go for 1hr before draining the wort off and starting the boil.
The extract and fermentables are as follows
6 lbs Sorghum extract
1 lb Molasses
1 lb honey(added to the primary)
Other additives
possibly a couple ounces of bitter chocolate(added at the beginning of boil)
.5 ounce of licorice root(last 5 minutes of boil)
1 quart of coffee added to the primary.
I'm still puzzling over the hop schedule. I've got Hallertauer and Saaz on hand and was planning on using the Saaz for bittering and the Hallertauer for aroma, but I'm completely open to other ideas.
Some of the recent threads have made me question the amount of Sorghum extract I had planned on using. So I'd welcome some thoughts on that.
Lastly I've got some Nottingham yeast.
So what say you guys? Thanks for the help.
Adam