Hi everyone! My wife recently has gone gluten free and loves IPAs, so I'm planning my first gluten free one after combing through this forum awhile. I've been brewing all grain for a long time, but decided to try at least one extract here first as I dip into GF. My plan is roughly 70/20/10 mix of sorghum extract/brown rice syrup/candi syrup. Down the road I'm expecting to use a lot of millet malt, though she's not re-intro'd millet yet from an elimination diet so TBD if it's okay.
Anyway - in the eternal interest of haze/mouthfeel, I was wondering if anyone had used oatmilk before with sorghum and/or BRS? I'm fairly sure that the oatmilk gets converted during its processing, so I'm thinking I would just do the boil with the extracts and then pour the oatmilk in towards the end of the boil, or at flameout.
So general plan for 5 gallon batch, using s04 yeast -
6lb sorghum extract
2lb brown rice syrup
1lb d-45 amber candi syrup (flameout)
32oz oatmilk (flameout)
0.5oz magnum 60min
2oz each citra/mosaic/amarillo WP
2oz each citra/mosaic/amarillo DH
Anyway - in the eternal interest of haze/mouthfeel, I was wondering if anyone had used oatmilk before with sorghum and/or BRS? I'm fairly sure that the oatmilk gets converted during its processing, so I'm thinking I would just do the boil with the extracts and then pour the oatmilk in towards the end of the boil, or at flameout.
So general plan for 5 gallon batch, using s04 yeast -
6lb sorghum extract
2lb brown rice syrup
1lb d-45 amber candi syrup (flameout)
32oz oatmilk (flameout)
0.5oz magnum 60min
2oz each citra/mosaic/amarillo WP
2oz each citra/mosaic/amarillo DH