GRANT'S GLUTEN FREE HOMEBREW

American Pale Ale

 Apart from a nice stout, American Pale Ales are my favourite type of beer. This beer has a lovely floral bouquet and flavour of passionfruit and citrus. The rice malt syrup also adds another level of flavour that works well with the hop selection. This beer probably pushes the boundary of a pale ale and could probably be called an IPA. It also only uses late addition hops. These hops are quite high in bittering qualities so are used late to extract maximum flavour and aroma with less bitterness. Although the bitterness does come through.

This ale uses a 2 litre yeast starter made from 1 cup of  dark brown sugar and Safales US-05 (American Ale) yeast.

Ingredients:

300ml of mineral spring water 

3kg of sorghum syrup

1 kg of Pure Harvest Rice Malt Syrup 

1 packet of US-05 yeast (yeast starter)

1 cup of dark brown sugar (yeast starter)

1 teaspoon of Irish Moss 

13g of Galaxy hop pellets

18g of Centennial hop pellets

17g of Cascade hop pellets 

Directions: 

 Bring a large pot of water (at least 8 litres) to the boil. Add 1.2kg of sorghum syrup, the Galaxy hop pellets, mineral springwater and the Irish Moss. Boil for 10 minutes.

At the 10 minute mark add the Centennial hop pellets. Boil for 10 minutes.

At the 20 minute mark add the Cascade hop pellets. Boil for 10 minutes.

At the 30 minute mark add 1kg of rice malt syrup and 1.5kg of sorghum syrup. Turn off the heat.

Allow wort (liquid) to sit for 10 minutes. Strain the wort through your kitchen strainer into your fermenting vessel. Add enough water to make 21 litres and stir for about 5 minutes to oxygenate the beer. When the beer is cool enough (24 C or less), pitch the yeast starter. This will make 23 litres of beer.

 Ferment between 18 & 21 degrees C.

Priming the bottles: 

Mix the 300g of left over sorghum syrup with 1 cup of water and boil for 10 minutes. Add 5mls of this liquid to each 330ml bottle. Fill with beer and cap. Allow a minimum of two weeks to ferment in the bottle. The longer the better the flavour. 

Additional comments:  

 Originally I made this with 25g each of the hops. This actually was to high a bitterness and was harsh on the pellet. I use water from a local mineral spring to "Burtonise" the water. This refers to adding minerals to the water to bring out the flavours of the ingredients. It also makes the beer crisper and much more refreshing.

Starting gravity 1.052 Finished gravity 1.010. 5.7% ABV bottled. 

 

It's the Buckwheat Galaxy, honey! IPA

I've made a few versions of this now. Originally this beer wasn't primed with honey nor did it have roasted buckwheat in it but as I can't leave things alone I decided to tweak it over and over again. This recipe is for the more balanced American IPA style but see the notes below for my tweaks and their results.

This ale uses a 2 litre yeast starter made from 1 cup of  dark brown sugar and Safales US-05 (American Ale) yeast.

Ingredients:

250g of crushed roasted buckwheat 

300ml of mineral spring water 

3kg of sorghum syrup

1 kg of Pure Harvest Rice Malt Syrup 

1 packet of US-05 yeast (yeast starter)

1 cup of dark brown sugar (yeast starter)

1 teaspoon of Irish Moss 

40g of Galaxy hop pellets

  15g of Cascade hop pellets 

    1 cup of honey (for priming) 

Directions: 

 Bring a large pot of water (at least 8 litres) to the boil. Add the crushed buckwheat, 1.5kg of sorghum syrup, 25g of the Galaxy hop pellets and the mineral springwater. Boil for 45 minutes.

At the 45 minute mark add 15g of Galaxy hop pellets and the Irish Moss. Boil for 10 minutes.

At the 55 minute mark add the Cascade hop pellets. Boil for 10 minutes.

At the 60 minute mark add 1kg of rice malt syrup and 1.5kg of sorghum syrup. Turn off the heat.

Allow wort (liquid) to sit for 10 minutes. Strain the wort through your kitchen strainer into your fermenting vessel. Add enough water to make 21 litres and stir for about 5 minutes to oxygenate the beer. When the beer is cool enough (24 C or less), pitch the yeast starter. This will make 23 litres of beer.

 Ferment between 18 & 21 degrees C.

Priming the bottles: 

Mix the 1 cup of honey with 1 cup of water and boil for 10 minutes. Add 5mls of this liquid to each 330ml bottle. Fill with beer and cap. Allow a minimum of two weeks to ferment in the bottle. The longer the better the flavour.

Starting gravity 1.054 Finished gravity 1.010. 6.4% ABV bottled.  

Additional comments:  

In my latest batch of this beer I doubled the buckwheat amount (500g) and I added 100ml more of mineral spring water as well as 5g more of Galaxy hop pellets at the bittering stage. I really enjoyed this version of this beer as the extra bitterness and the minerals gave this beer a crisper more refreshing taste and a substantially greater hop forwardness.

 

Aussie Bitter (sorghum based)

Or as I've heard it called 'Megaswill'. This beer was a trial with sorghum syrup and it turned out okay, albeit alot like a normal Australian made commercial bitter style beer (you know the brands).

But beggars can't be choosers and as the market shows alot of people like these types of beer. If this was the only style of beer available it wouldn't be so bad. It's also very easy to make. Here's the recipe.

Ingredients:

3kg of sorghum syrup

75g of Fuggles hop pellets (4%AA)

Safale S-04 English Ale Yeast

1 teaspoon of Irish Moss

White sugar (for bottle priming)

Directions:

Bring at least 8 litres of water to the boil. Add the sorghum syrup and 50g of Fuggles hop pellets. Boil for 45 minutes.

At the 45 minute mark add the Irish Moss. Boil for 5 minutes.

At the 50 minute mark add 25g of Fuggles hop pellets. Boil for another 10 minutes.

At the 60 minute mark turn of the heat and strain your wort into your fermenter. Add enough cold water to make 20 litres and bring the wort temperature to below 25 C. Pitch yeast. Ferment at between 18 & 21 C.

Additional notes:

 This beer would benefit from a small amount of soft brown sugar added to the boil. 300g would be enough. And also making it as a 23 litre batch just to drop the alcohol content to make it a little more 'commercial'. It could also do with a small amount of sorghum syrup caramellisation just to give it the correct colour.

American Pale Ale (Experiment #5)

 

This ale is another experiment trialing different grains, malts, sugars and hops. A firm bitterness and aromatic hops is at the front with no real malt flavours. This is an extract with grain recipe but I didn't use amylase to convert the starches to sugars. I just used a higher mash temperature to extract flavours. Like I said I was just experimenting with ideas. It's turned out nice. I am enjoying this beer alot and if I could get a better malt flavour from it, this beer would be unnoticeable as a gluten free beer.

                                                                     Ingredients: 

                                                          250g of roasted buckwheat

                                                          250g of Munich millet malt

                                                          250g of Biscuit millet malt

                                                          250g of Pilsner millet malt

                                                            2.1kg of sorghum syrup

                                                            500g of Rice Malt Syrup

                                            250g of caramelised sorghum syrup (12 minutes)

                                                50g of Billingtons Dark Moscavado Sugar

                                                       10g of Centennial hops @ 10.5%AA

                                                     27g of Falconers Flight hops @ 10.8%AA

                                                            27g of Galaxy hops @ 14%AA

                                                                                                                    Safale US-05 yeast

                                                                                           250ml of mineral spring water (to Burtonise the water) 

               1 teaspoon of Irish Moss 

Directions:

 Crush all the grains and place in a pot with 3 litres of tap water. Place on the stove and slowly bring up to 85 degrees Celsius over 20 to 30 minutes.Hold at 85 degrees for 30 minutes. Strain wort into a bigger pot and fill with water and the mineral spring water (or water salts to Burtonise the water). Bring to the boil.

Once boiling add 10g of Centennial hops. Boil for 45 minutes.

At the 45 minute mark add all the Falconers Flight hop pellets as well as the Irish Moss. Boil for another 10 minutes. 

At the 55 minute mark add all the Galaxy hop pellets. Boil for another 5 minutes.

At the 60 minute mark turn off the heat and whirlpool for 30 minutes.

In another pot bring all the sorghum syrup, Moscavado sugar and rice malt syrup with a kettle full of boiling water to the boil for 10 minutes for sterilising.

Strain all the ingredients into your fermenter and top up with chilled water to make 23 litres. Pitch your hydrated yeast and ferment at 18 degrees celsius.

Original Gravity 1.040 Finishing Gravity 1.012 4.4%ABV Bottled. 

Blood Orange IPA

I have a blood orange tree in my back yard so I thought I'd have a go at making one of these Blood Orange IPA's that a few craft breweries put out last year. This beer is very hop forward and uses the technique of dry hopping in the keg to really bring out those dry hop aromas and flavours. It also uses the zest and juice from 1 kg of blood oranges. The blood orange flavour is subtle but it does provide a nice little zing to the beer which works well with the Galaxy, Citra & Ella hops.

Here's the recipe:

Ingredients: 

3kg of sorghum syrup

500g of Rice Malt Syrup

500g of honey (if you're allergic to honey just add another 500g of sorghum syrup)

1kg of Vienna style malted millet

250g of Munich style malted millet

320g of raw millet that has been roasted in the oven for 2 hours at 150 degrees Celsius 

100g of caramelised sorghum syrup (2 hours at 120 degrees)

Juice and zest of 1kg of blood oranges

20g of centennial hop pellets @ 8%AA

30g of El Dorado hop pellets @ 14.4%AA

40g of Ella hop pellets @ 13.3%AA

40g of Citra hop pellets @ 13.5%AA

1 teaspoon each of Irish Moss and Yeast Nutrient

2g each of Calcium Carbonate, Magnesium Sulphate (Epsom salts) and table salt

Directions: 

Crush grains and steep in 6 litres of 80 degree Celsius water for 30 minutes. Strain out the grains and sparge with 3.5 litres of 80 degree water.

Add sorghum syrup, honey & rice malt syrup to pot and top up to 15 litres. Bring to the boil.

Add 20g of Centennial & 10g of El Dorado  hops to the kettle and let boil for 45 minutes.

At the 45 minute mark add the Irish Moss, Yeast Nutrient and blood orange juice and zest. Allow to boil for another 10 minutes.

At the 55 minute mark add 20g of Ella, Galaxy and Citra hop pellets. Allow to boil for 5 minutes then turn the heat off and stir (whirlpool) for 20 minutes.

Chill your wort and add to your fermenter. Top up with cold water to make 23 litres. Aerate and pitch your yeast. Ferment at 20 degrees Celsius.

5.9% ABV 57 IBU SG 1.057 FG 1.012 SRM 7

Additional Notes: 

Once this beer has finished fermenting and you have added it to your keg dry hop in the keg with 20g each of El Dorado, Citra & Galaxy hops for 2 days.