Howdy folks,
I brewed the recipe below a while back and it was simple but tasty and enjoyed by myself (a non-GF person) and GF friends as reportedly superior to the Aussie commercial GF brews. My only tweak, from memory, was accidentally doubling the maltodextrine. Didn't seem to hurt
I have been wondering what this brew would be like if I replaced the raw sugar with rice malt syrup, or say a fifth of the sorghum syrup with rice malt. Do you think that would improve it?
Another question: I made the a GF brew a while back that involved soaking buckwheat and red rice in hot water before I drained and toasted them. I froze the drained soaking water (dark red) in case it came in useful later. I'm thinking of adding maybe a pint or two to this recipe, which I guess will give it an amber colour and possibly an earthy taste. Sound like a good or bad idea?
Cheers,
B
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Original:
21.5 litres (about 5.5 gallons)
6.2 lbs / 2.8 Kg Sorghum Syrup (prior to boil)
14 oz / 400 g Raw Sugar (prior to boil)
4 oz Tapioca based maltodextrine (prior to boil)
0.5 oz / 15 g Amarillo Hops (60 min)
0.5 oz / 15 g Amarillo Hops (45 min)
0.5 oz / 15 g Amarillo Hops (15 min)
1 Whirlfloc Tablet (15 min)
1 oz / 30 g Amarillo Hops (flameout)
1 tsp yeast nutrient (flameout)
2 pkgs US-05 Yeast
I brewed the recipe below a while back and it was simple but tasty and enjoyed by myself (a non-GF person) and GF friends as reportedly superior to the Aussie commercial GF brews. My only tweak, from memory, was accidentally doubling the maltodextrine. Didn't seem to hurt
I have been wondering what this brew would be like if I replaced the raw sugar with rice malt syrup, or say a fifth of the sorghum syrup with rice malt. Do you think that would improve it?
Another question: I made the a GF brew a while back that involved soaking buckwheat and red rice in hot water before I drained and toasted them. I froze the drained soaking water (dark red) in case it came in useful later. I'm thinking of adding maybe a pint or two to this recipe, which I guess will give it an amber colour and possibly an earthy taste. Sound like a good or bad idea?
Cheers,
B
-
Original:
21.5 litres (about 5.5 gallons)
6.2 lbs / 2.8 Kg Sorghum Syrup (prior to boil)
14 oz / 400 g Raw Sugar (prior to boil)
4 oz Tapioca based maltodextrine (prior to boil)
0.5 oz / 15 g Amarillo Hops (60 min)
0.5 oz / 15 g Amarillo Hops (45 min)
0.5 oz / 15 g Amarillo Hops (15 min)
1 Whirlfloc Tablet (15 min)
1 oz / 30 g Amarillo Hops (flameout)
1 tsp yeast nutrient (flameout)
2 pkgs US-05 Yeast