Well, my first gluten free batch is in primary and it looks like the yeast is starting to settle. So, I'm starting to think about my next batch.
It may be crazy, but I'm thinking about trying a GF Tripel. I've been trying to use some of the online calculators, but I get conflicting results...Here's what I'm thinking for a 5 gallon batch:
6 lbs NB Sorghum extract (37 ppg?)
1 lbs NB Rice Syrup Solids (40 ppg?)
3 lbs Belgian Candi Sugar (46 ppg?)
So, by my rough calculations, I should get an OG of 1.8, and a FG of 1.088.
Various online calcs have told me I'll get 1.075-1.077 OG and FG of 1.012 to 1.015. I guess the part I'm unsure of is the FG contribution of the rice and the candi sugar, I've heard that both are 'virtually 100% fermentable' but the online calculators I've seen don't seem to use that, in fact they seem to calculate all ingredients as being the same % fermentable?
Anyway, any suggestions on rearrangments of the amounts of my fermentables? I'm also trying to figure out what to shoot for on the hops. I've got a big enough pot that I can do a full boil, but would prefer to do something like a 3 or 4 gallon boil.
I've got some WLP500 for the yeast.
As for hops, I'm undecided. I have some Saaz, some Strisselspalt, and some Fuggle, but now that a brew store has opened up in town, I can get others rockin I'll also use a bit of coriander, maybe a quarter of an ounce, and I'll toss in a few bits of sweet orange peel. I'll also toss in some yeast nutrient, just to make sure those little guys have everything they need to get the job done.
Any tips? Am I making some enormous, noob mistake?
It may be crazy, but I'm thinking about trying a GF Tripel. I've been trying to use some of the online calculators, but I get conflicting results...Here's what I'm thinking for a 5 gallon batch:
6 lbs NB Sorghum extract (37 ppg?)
1 lbs NB Rice Syrup Solids (40 ppg?)
3 lbs Belgian Candi Sugar (46 ppg?)
So, by my rough calculations, I should get an OG of 1.8, and a FG of 1.088.
Various online calcs have told me I'll get 1.075-1.077 OG and FG of 1.012 to 1.015. I guess the part I'm unsure of is the FG contribution of the rice and the candi sugar, I've heard that both are 'virtually 100% fermentable' but the online calculators I've seen don't seem to use that, in fact they seem to calculate all ingredients as being the same % fermentable?
Anyway, any suggestions on rearrangments of the amounts of my fermentables? I'm also trying to figure out what to shoot for on the hops. I've got a big enough pot that I can do a full boil, but would prefer to do something like a 3 or 4 gallon boil.
I've got some WLP500 for the yeast.
As for hops, I'm undecided. I have some Saaz, some Strisselspalt, and some Fuggle, but now that a brew store has opened up in town, I can get others rockin I'll also use a bit of coriander, maybe a quarter of an ounce, and I'll toss in a few bits of sweet orange peel. I'll also toss in some yeast nutrient, just to make sure those little guys have everything they need to get the job done.
Any tips? Am I making some enormous, noob mistake?