turkfebruary
Member
So I am helping a friend make a GF beer, I have made one with her previously, a nondescript Belgian beer. Very phenolic and spice forward beer, tasty a bit candi like sweetness for my tastes but very drinkable and my friend enjoyed it. I have a few questions on this next batch she requested an American-style IPA. My extract bill will be as follows:
3 Gallon Boil and Target into Fermentor
3.3 lbs Breiss White Sorghum Extract
1 lb Rice Syrup Solids
0.5 lbs Candi Sugar-Amber(5 mins)
0.5 lbs(?) Maltodextrin(5 mins????????)
Maybe some turbinado(0.5 lbs max, all depending on how strong she wants it)
Hops-some mixture of listed below for about 45-50 IBU. 60 min, 30 min, 5 min and flameout addition
US Fuggle
US Galena
US Summit
US Perle
US-05 (remember Gluten Free!)
Now on to my questions:
1) I have read that adding the sorghum syrup late into the boil will provide a slightly different taste, I have never done this before, if I was to do it is it all extracts late into the boil including the rice syrup solids or just the sorghum extract.
2) I have not used maltodextrin before either, I have read that GF beers can be somewhat thin and this will aid in body of the beer, how much and is this a late boil addition, early boil, when?
I might come up with some more but who knows, thanks!
3 Gallon Boil and Target into Fermentor
3.3 lbs Breiss White Sorghum Extract
1 lb Rice Syrup Solids
0.5 lbs Candi Sugar-Amber(5 mins)
0.5 lbs(?) Maltodextrin(5 mins????????)
Maybe some turbinado(0.5 lbs max, all depending on how strong she wants it)
Hops-some mixture of listed below for about 45-50 IBU. 60 min, 30 min, 5 min and flameout addition
US Fuggle
US Galena
US Summit
US Perle
US-05 (remember Gluten Free!)
Now on to my questions:
1) I have read that adding the sorghum syrup late into the boil will provide a slightly different taste, I have never done this before, if I was to do it is it all extracts late into the boil including the rice syrup solids or just the sorghum extract.
2) I have not used maltodextrin before either, I have read that GF beers can be somewhat thin and this will aid in body of the beer, how much and is this a late boil addition, early boil, when?
I might come up with some more but who knows, thanks!