Hi everyone,
I've been lurking for awhile, and have used tips on some strong ales, IPA's etc from this site..
Anyways, recently, a friend of mine found out that he has to cut back on his gluten intake. The sad thing is we've shared a love for strong dark beers such as Great Divides yeti imperial stout, some of russian rivers beers, Stone Brewery etc...
I've been looking around but I haven't found any really good sounding dark gluten free beers. So I thought I'd try to make one.
The first attempt will be a smaller batch, probably 2.5-3 gallons worth.
Here's what I was thinking so far; please provide opinions/suggestions/comments/etc..
5 lbs of sorghum extract
1.25 lbs GF oats tasted for 20-30 min at 350 degrees prior to going into the wort
1 lb Quiona toasted for 2-3 hrs at 350 degrees
1 Pint Molasses
8 Oz Lactose
1/2 Oz Horizon @ 60 Min
1/2 Oz Sterling @ 60 Min
1/2 Oz Willamette @ 60 Min
1/2 Oz Horizon @ 2 Min
1/2 Oz Sterling @ 2 Min
1/2 Oz Willamette @ 2 Min
I would also be using 2 pkg's of DanStars Nottinghams yeast.
What do you guys think? Any suggestions on changes?
I've been lurking for awhile, and have used tips on some strong ales, IPA's etc from this site..
Anyways, recently, a friend of mine found out that he has to cut back on his gluten intake. The sad thing is we've shared a love for strong dark beers such as Great Divides yeti imperial stout, some of russian rivers beers, Stone Brewery etc...
I've been looking around but I haven't found any really good sounding dark gluten free beers. So I thought I'd try to make one.
The first attempt will be a smaller batch, probably 2.5-3 gallons worth.
Here's what I was thinking so far; please provide opinions/suggestions/comments/etc..
5 lbs of sorghum extract
1.25 lbs GF oats tasted for 20-30 min at 350 degrees prior to going into the wort
1 lb Quiona toasted for 2-3 hrs at 350 degrees
1 Pint Molasses
8 Oz Lactose
1/2 Oz Horizon @ 60 Min
1/2 Oz Sterling @ 60 Min
1/2 Oz Willamette @ 60 Min
1/2 Oz Horizon @ 2 Min
1/2 Oz Sterling @ 2 Min
1/2 Oz Willamette @ 2 Min
I would also be using 2 pkg's of DanStars Nottinghams yeast.
What do you guys think? Any suggestions on changes?