thanantos
Well-Known Member
- Joined
- Apr 29, 2011
- Messages
- 283
- Reaction score
- 10
I like the bitter end of beers (IPA's - my favorite is Centennial IPA from Founder's) and something with a just a little sweetness to it as well so I am trying to come up with a decent everyday drinker for myself since I am gluten intolerant.
I brewed my first batch last spring (busy year) and it was GREAT! After much reading here I tried to make things simple. Toasted quinoa (not malted) steeped for 20 minutes then a 60 minute boil of 6lb sorghum, 1lb rice solids and an ounce or so of fresh frozen cascade hops a buddy gave me from his garden. I dry hopped with Amarillo.
It was honestly the best GF beer I have ever had, but I could also see it's deficiencies (no complexity to the hops, light mouth feel, color, etc.) so I thought I would try again with a new recipe to address those. I also did not feel I got anything from the quinoa and it was damn expensive so I left it out.
Here is the recipe I brewed yesterday:
6.9lbs of sorghum (LHBS bought in bulk and filled mason jars of 2.3lbs each) (I spread this out: 2.3lbs at 40, 25 and 15 minutes)
1lb of rice solids (60 minutes)
1lb of dark candi syrup (60 minutes)
1oz. Cascade (60 minutes)
1oz. Columbus (sprinkled a few pellets at a time from 45 minutes until I had about a third of a bag left at 23 minutes and dumped it in. Not very scientific, but it was fun.)
4oz. maltodextrin (20 minutes)
1oz. Citra (5 minutes)
4oz maltodextrin
I had to add more water than I expected (ended up at 5.75 gallons or so) to hit my OG (1.060), but it tastes and smells great. Since the LHBS packaged the sorghum it is possible they were a little heavier than marked. The color was also quite dark with a brown tint rather than the rust color of the sorghum alone.
I DO plan to dry hop this with Amarillo and I want to try a very similar recipe in two weeks and NOT dry hop that so I can to compare the two side by side.
I brewed my first batch last spring (busy year) and it was GREAT! After much reading here I tried to make things simple. Toasted quinoa (not malted) steeped for 20 minutes then a 60 minute boil of 6lb sorghum, 1lb rice solids and an ounce or so of fresh frozen cascade hops a buddy gave me from his garden. I dry hopped with Amarillo.
It was honestly the best GF beer I have ever had, but I could also see it's deficiencies (no complexity to the hops, light mouth feel, color, etc.) so I thought I would try again with a new recipe to address those. I also did not feel I got anything from the quinoa and it was damn expensive so I left it out.
Here is the recipe I brewed yesterday:
6.9lbs of sorghum (LHBS bought in bulk and filled mason jars of 2.3lbs each) (I spread this out: 2.3lbs at 40, 25 and 15 minutes)
1lb of rice solids (60 minutes)
1lb of dark candi syrup (60 minutes)
1oz. Cascade (60 minutes)
1oz. Columbus (sprinkled a few pellets at a time from 45 minutes until I had about a third of a bag left at 23 minutes and dumped it in. Not very scientific, but it was fun.)
4oz. maltodextrin (20 minutes)
1oz. Citra (5 minutes)
4oz maltodextrin
I had to add more water than I expected (ended up at 5.75 gallons or so) to hit my OG (1.060), but it tastes and smells great. Since the LHBS packaged the sorghum it is possible they were a little heavier than marked. The color was also quite dark with a brown tint rather than the rust color of the sorghum alone.
I DO plan to dry hop this with Amarillo and I want to try a very similar recipe in two weeks and NOT dry hop that so I can to compare the two side by side.