Tuesday, February 23, 2010

Gluten Free Ale recipe

Roast Buckwheat at 190 C for 1 hour. Leave lightly covered in tray overnight.

Heat 10L of water to 80 C, put buckwheat into a steeping bag, and into water for half an hour.

Remove grain bag from water. I managed to keep a stable 78C, made the wort a nice dark colour, I don't think it's going to be a dark beer tho, need to roast until the smoke pouring out of the kitchen is too much, not just the smoke out of the oven ;)

Bring water to boil, add 2Kg of sorghum syrup, wait for hot break (which isn't big with sorghum!)

Add 10g SuperPride (15% AA) hops start timer

At 45 Minutes, add 15g of Kent Goldings

At 45 Minutes, add 1Kg Sorghum Syrup, 500g Dextrose, 1 Whirlfloc tablet.

At flameout, add 15g of Kent Goldings

Place in tub of iced water, setting up a vigorous whirlpool, and let stand for half an hour.

Pour into fermenter, aerating vigorously. cool to pitching temperature by filling to 23L with cold water.

Add S-04 yeast.

Fermented for 15 days, then racked to bottling bucket with 3/4 cups dextrose in 2 cups boiled water. At bottling, tastes very sweet, nice light hoppy aroma.

OG: 1045
FG: 1012

This ended up being a very mild beer, a little sweet, but eminantly drinkable with subtle flavour and aroma from the hops. A little more of a stronger hops taste for the enxt one I think!

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