I had been reading and hearing from people that sorghum tastes pretty weird with the metallic-like off flavor in the beer; and when I saw that NB sells malted oat, I thought to myself, "self, I think we need to try this out."
Round one of my gluten-free all-grain brew looked
nastier than sin when it was fermenting in the carboy, but after the kroisen fell (and it too quite awhile) and cleared out, it actually started to resemble BEER! I honestly thought it was going to be a throw-away recipe, but after tasting the results it maybe just needs a few tweaks.
It's really tart, kind of like a witbier mixed with a Belgian — so I may try a different strand of yeast next time and tweak the recipe a bit to try and tone down the tartness. But it has decent head (it ought to with all the flaked oats) and tastes pretty good...for a gluten-free beer. It just needs some tweaks.
Here's the original recipe:
Gluten-free oatmeal ale — test batch 1.0
Yield: 1 gallon
Pre-boil: 1.070-1.050, OG: 1.116-1.069, FG: 1.029-10.16
Predicted ABV: between 7-11.7%
IBU’s: 43 – 55
Color: 24-31 (this was a miscalculation from the software)
Boil volume: 1.25-1.39
Strike water: 5 quarts (168°F), Sparge water: 4 quarts (170°F)
Recipe:
3 lbs Oat (malted)
.75 lbs corn (flaked)
.75 lbs oats (flaked)
.25 lbs rice (flaked)
.2 lbs dark candied sugar (this is where the software went wrong in color interpretation)
1 lbs honey (I may ditch the honey next time and add more candied sugar instead)
.3 oz Williamette (60 min)
.3 oz Williamette (15 min)
.3 oz Williamette (10 min)
.3 oz Williamette (5 min)
.6 oz Williamette (1 min)
(I may use Simcoe next time to play off the tartness and add the grapefruit aroma, or go spicy instead)
Yeast: Safale US-05 dry yeast