Pages: 1
Gluten Free Ale Recipe
Hello All -
I didn't really have any recipe or style (although pale ale is probably similar) in mind when I created this recipe. The beer is currently in the secondary waiting to go to bottles. I have a corny keg, but I racked from primary to two secondaries so I could dry hop one...more on that later. Again, this recipe is totally from my own brain from my own experiences and as of 5/30/08 not taste-tested (other than the bit I got when I tested FG.)
Ingredients:
White Sorghum Syrup - 7lbs.
Dark Belgian Candy sugar - 4 oz.
Hops -
Cascade - 2 oz. (bittering)
Centennial - 1/4 oz. (dry-hop)
Adjuncts:
1 lb. Gluten Free oats (from Bob's Red Mill in Oregon)
1 lb. Unmalted but toasted buckwheat groats
1 packet of Dry Yeast
Boil 4 gallons of water
Add Sorghum syrup; stir until it is dissolved.
Add Belgian candi sugar; stir until dissolved.
10 minutes into boil: Add grain bag with oats, buckwheat and Cascade hops
I boiled for one hour and promptly forgot to add any aroma/flavoring hops.
During boil, I made a yeast starter by scooping out some of the wort and putting it into a clean and sanitized old juice bottle (glass). I added a bit of pre-boiled water to cool it down and then added the packet of dry yeast. By the end of the boil, it was a big foaming mess.
Cooled in an ice bath (I'm not allowed to brew inside the house per my better half, so all was done outside)
Primary fermentation is in a glass carboy.
Racked to two secondary glass carboys after 2 weeks (very vigorous fermentation just kept going...)
Carboy #1 - 3 gal. just the beer
Carboy #2 - 2 gal. beer and dry-hopped with 1/4oz. of Centennial. I did some quick mental math just before racking...if 1/2oz. is recommended by Papazian for 5 gallons, then that translates to 1/5oz. for 2 gallons...I didn't want bother with weighing a 1/5oz. so I eyeballed 1/4 packet of my 2 oz. hop pack...so, CRAP!!! I just realized I added 1/2oz of hops to my 2 gallons of beer...I guess my dry-hopped one is going to be fairly strong in the hops department. 
Well, I'll tell you how awful it is when I taste it.
Still doing some fermenting in the secondary after another week.
OG=1.065
FG=1.012
---------------
1.053 or about 7% alc. by vol. (If I'm doing the math right)
I wasn't aiming for strong beer, but I'm also not going to turn it down. 
I'd welcome your thoughts on my recipe and what you think I might want to tweak for next time (read this weekend). Cheers!
Pages: 1
Search Home Brewing Knowledge Base
Custom Search
|