#Homebrew #Beer (first successful one in a long time): gluten free double dry-hopped imperial #NEIPA.
1 gal test batch. Sorghum LME, oat and buckwheat adjunct mash (added alpha amalase to convert starches), hopped liberally only at 20m, 5m, and flameout, with Pekko, Cashmere, and Belma. Pitched LalBrew Verdant IPA. Long cold fermentation of 4 weeks. Dry hopped with whole cone Belma at 1 week and 3 weeks. Only got 4 12oz bottles (I’ve gotta do 3 gal test batches from now on… just too much trub) but it’s 9 or 10% ABV so that should be plenty.
Y’all, this stuff is absolutely delicious. Sweet and fruity, got that melon and tropical fruit aromatic tone from the Belma but still good piney smooth bitter character from Pekko. And a solid creamy body and good sweetness.
Gluten free works great on high gravity beers, gotta keep experimenting with this.