BoozeMedic
Well-Known Member
If I'm missing where the recipes are I'll delete.
I'm trying to make a good Irish red or amber ale for a celiac friend. I want to avoid sorghum altogether-- haven't heard great things about it (essentially-- metallic/sour taste). I was hoping to find a good recipe made with millet, rice, and/or buckwheat. All grain or partial is totally fine.
Here's what I came up with on my own. Suggestions (or tried and true recipes) appreciated:
Pale millet malt 67.9%
Munich millet 9.3%
Crystal millet 25L 4.6%
Roasted buckwheat 6.2%
Millet, chocolate 2.3%
Oats, flaked 6.2%
Maltodextrin 1.5%
Belgian candi sugar L90 2.0%
Magnum @60
Fuggles @30
EKG @ 15
For what the 'Wort' app calculates to:
SG: 1.050
FG: 1013
ABV: 5%
Color: 12 SRM
IBU's: 24.8
Thoughts, recommendations?
Also, GF grain is stupid expensive.
I'm trying to make a good Irish red or amber ale for a celiac friend. I want to avoid sorghum altogether-- haven't heard great things about it (essentially-- metallic/sour taste). I was hoping to find a good recipe made with millet, rice, and/or buckwheat. All grain or partial is totally fine.
Here's what I came up with on my own. Suggestions (or tried and true recipes) appreciated:
Pale millet malt 67.9%
Munich millet 9.3%
Crystal millet 25L 4.6%
Roasted buckwheat 6.2%
Millet, chocolate 2.3%
Oats, flaked 6.2%
Maltodextrin 1.5%
Belgian candi sugar L90 2.0%
Magnum @60
Fuggles @30
EKG @ 15
For what the 'Wort' app calculates to:
SG: 1.050
FG: 1013
ABV: 5%
Color: 12 SRM
IBU's: 24.8
Thoughts, recommendations?
Also, GF grain is stupid expensive.