Hey Bloggo's! I'm back! I do apologize for the extended interim, but I have been busy around the shop etc... you know the drill.
Today I'm going to spend a little time talking about the beers that I have endeavored to brew. The first Gluten free one I brewed while at Barry's in my previous post. I just racked it into the secondary and added some stuff to it.
I"m calling it Bleeding Gums Murphy's Belgian
Here is the recipe:
Boil 6.5 Gallon (Tap) water
60 min: 1 oz. Malto Dextrin
1 oz. Hallertau hops
30 min: add the predissolved mix in 1 qt. H2O
6 oz. Lactose
16 oz orange blossom honey
2/3 cup Molasses
15 min: 1 whirflock tablet
1 lb. Demerara sugar
5 tsp coriander
0.75 oz dried bitter orange peel
10 min: 5 oz fresh ginger root
End: 1 oz Hallertau hops
Pitched with Nottingham yeast from Lallemand
Primary ferment 10 days
Secondary ferment: Add 1 oz of liquid hydrated yeast from a pack
8 oz clover honey
1 oz Cascade
I got a re-Krauzen formed. Interesting I'm going to let this ferment out since it has the lactose in it to help sweeten it. I might cut the secondary short at 3 weeks, not sure. If I cut it short I hope to have some more residual sweetness and may not even need to prime the bottles.
I'm running out of time so I will finish up today's first addition to the blog with a pic or two. Wish me luck. I hope this beer is not the usual bland Gluten Free variety!
The color is very orange! Nice! I did not take a taste, I'm scared! There was lots of trub and although I was tempted to save some for the yeast culture I wasn't set up yet for culturing. Below you see my yeast starter that I have for the next batch. I took some of that starter and added to the secondary, just a tad to get the ferment rolling a bit again. Just an experiment!