Saturday, June 11, 2011

Berkley's Gluten Free Brown Ale

Brew Type: Extract with Specialty Grain
Style: Gluten Free Brown Ale
Batch Size: 2.5 Gallon

Date Brewed: 4/24/2011
Date Bottled: 5/15/2011

Amount       Item                                                   Type          
3.30 lb         Briess White Sorghum Syrup              Extract        
0.70 lb         Buckwheat (Roasted in Oven)             Grain
0.70 lb         Millet (Roasted in Oven)                     Grain
5 oz.            Maple Syrup (Grade A)                     Adjunct
6 oz.            Blackstrap Molasses                          Adjunct
5 oz.            Dark Candi Syrup                             Adjunct
0.70 oz   Fuggle    (60 min)                                 4.8%        
0.50 oz   East Kent Golding   (15 min)               4.2%
1/2 Packet   Nottingham Dry yeast (Gluten Free)


          This batch of homebrew was one of two that I did for my sister-in-law over in Conn.  She was unable to enjoy beer and couldn't find a gluten free beer that she enjoyed and didn't have a sour from taste from the sorghum.  So I started doing some research on gluten free homebrew recipes on HomeBrew Talk forums and came up with this and another recipe.

          This batch was also my first time roasting the grains in the oven as I did with the Buckwheat and Millet which I used as the steeping grain.  It also took me some time to locate the White Sorghum Syrup which I found at my local homebrew store which had just started caring it.

          I am really pleased with the way this turned is very cloudy for some reason but it does not take away from the overall taste...I think I am still have some carbonation issues which I am currently researching.  From what I have heard my sister-in-law enjoys the beer. 

        I will probably be making this recipe again since it was a hit with the intended audience so I should be able to tweek and perfect this particular recipe.


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