2 replies to this topic

[Noontime]

I'm making another gluten free beer and was hoping to get peoples' opinions on my recipe and ingredients. I've been using the white sorghum extract, and one of the characteristics of this is it makes a very light bodied beer. This has been a battle for me trying to make a big dark stout like beer, but I was thinking this might be a good thing for making a light summer ale. I'm imagining an orangey, citrus, almost sweet beverage (kind of like Blue Moon or Shock Top), with a bit more of a hop kick (not quite an IPA but more than your average beer). So this is what I was thinking:6 lbs white sorghum extract5 oz. lactose1 oz. Summit Hop Pellets (30 min)2 oz. Cascade Hop Pellets (15 min)1 oz. Cascade Hop Pellets (5 min)Y018 Coopers Ale YeastMaybe a bit of sweet orange peel (how much I have NO idea)I've never used any of these hops or yeast. The discription for the yeast says "Produces complex woody, fruity esters at warm temperatures" which sounded good, and the hops discriptions were also very fruity. Anyone see anything wrong with this? Any comments or suggestions would be very appreciated.Thanks.

[Noontime]

It's mainly the hop usage, yeast strain, and lactose and orange peel additions I'm wondering about. I know most people don't have any info or experience with the whole gluten free thing. I have such little experience with all of it that I'm not sure my ideas are good ones.

[Pseudolus]

I've only had a beer made with that Cooper's Ale yeast once. It was very... distinctive. I wouldn't use it on a full batch without prior experience. (Could be like the saison yeasts, where some folks love the ester profile and some folks can't stand it.)