So my quest to make a dark luscious gluten free beer to prove to myself and others that GF beers do not have to be limited to pale ales and light lagers that has a slight sweet and sour finish. Porter being my favorite style makes it the perfect choice. I think the addition of some specifically sourced coffee and vanilla beans will help add some complexity and excitement to the process. I wanted to get both from the isle of Java but haven’t had too much luck with finding the vanilla beans. A “Double” Java Vanilla Porter. So I still need to work that out but I have a good feeling about this attempt.
The reason for the excitement is that this time I have method to get that nice dark rich color that a porter needs. The last time I tried to malt my own buckwheat. It didn’t work very well and caused more issues than it solved. I also used treacle with the sorghum syrup. I think the combo last time created the highly metallic taste. Sorghum is a little metallic anyway but I think the treacle just pushed it to the bloody tooth level. This time I have an advantage. Something that probably no other homebrewer would ever be able to source. I was able to get a hold of a 300 equiv Lovibond Sorghum syrup. My thought is that with this, regular sorghum syrup, some rice syrup and a little belgian dark candy sugar. I can get the right combination of color, body and flavor.
It will be a big challenge but I promise that I will make a great tasting gluten free beer. This beer could be the key to Champion City Brewing taking that next step.