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Author Topic: Gluten free beer  (Read 7084 times)

Offline Chris Craig

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Gluten free beer
« on: March 08, 2012, 11:20:39 PM »
Anybody have a recipe for a gluten-free extract beer?  My sister has gluten issues, and I told her she can make it herself on her stove rather than pay a fortune for it at the liquor store.

Offline pliny

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Re: Gluten free beer
« Reply #1 on: March 09, 2012, 08:41:32 AM »
I don't know a recipe off hand but I think there's a kit at NG.
There was one on the shelf a couple of weeks ago.
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Offline Dave Savoie

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Re: Gluten free beer
« Reply #2 on: March 09, 2012, 08:42:12 AM »
Ill check my clone brews book and see if there is anything out there
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Offline Kyle

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Re: Gluten free beer
« Reply #3 on: March 09, 2012, 02:33:34 PM »
Homebrewtalk.com has a gluten-free section that you will probably find useful:
http://www.homebrewtalk.com/f164/
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Offline Ian Grant

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Re: Gluten free beer
« Reply #4 on: March 09, 2012, 03:00:30 PM »
You might want to have separate equipment.  If she is really sensative to it there will always trace amounts left on yours.  There's a brewing network podcast on gluten free beer.

Offline Dave Savoie

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Re: Gluten free beer
« Reply #5 on: March 09, 2012, 03:06:31 PM »
Based on reading

Sorghum, both in raw form, Syrup Extract, and Syrup itself. The syrup extract is the closest thing to barley in terms of FAN, enzymes, and sugar content, but imparts a tangy, bitter, or citrusy aftertaste.

You could get away with brewing a Hoegaarden style beer us WB-06 and some Citrus Zest and corriander
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Offline Richard

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Re: Gluten free beer
« Reply #6 on: March 09, 2012, 03:18:13 PM »
Hate to chime in with something somewhat OT - but you can brew all kinds of wine/hard fruit-ade/mead in exactly the fashion it was intended and end up with something awesome. My experience of all things gluten-free has been that they're like the real thing, only with 99% more suck.
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Offline Dave Savoie

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Re: Gluten free beer
« Reply #7 on: March 09, 2012, 03:21:28 PM »
Could you brew a slightly hopped 6% mead Hop the water that you would add to the honey combine the 2 throw in some roasted buckwheat  which is gluten free , maybe some cold steeped coffee beans and come up with some sort of Meade Porter ?
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Offline Richard

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Re: Gluten free beer
« Reply #8 on: March 09, 2012, 03:23:39 PM »
I've combined honey and coffee before... the result isn't exactly harmonious.

Did consider a dry-hopped mead though... I think it would be awesome.
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Offline fakr

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Re: Gluten free beer
« Reply #9 on: March 09, 2012, 04:29:11 PM »
I was looking into the same thing and am going to try a batch with buckwheat as the primary ingredient...followed by 49% suck....too funny Richard!
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Offline HappyHax0r

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Re: Gluten free beer
« Reply #10 on: March 09, 2012, 08:08:02 PM »
I speak from experience when I say that suck has a 100% efficiency. :P...
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Offline Chris Craig

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Re: Gluten free beer
« Reply #11 on: March 09, 2012, 08:09:31 PM »
Quote from: "HappyHax0r"
I speak from experience when I say that suck has a 100% efficiency. :P...


Interesting how you would know that...

Offline HappyHax0r

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Re: Gluten free beer
« Reply #12 on: March 09, 2012, 08:16:05 PM »
Well, given that I just got ran over by a big ole pile of suck, to the tune of several hundred bucks... I'd have to say it's damn efficient ... :P. It finds me often, and then thoroughly screws me.
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Offline jeffsmith

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Re: Gluten free beer
« Reply #13 on: March 09, 2012, 11:04:08 PM »
I made a sorghum based GF beer this past fall that turned out reasonably well. Lots of late hopping and about a month's conditioning covered up most of the sorghum twang.

60 minute boil
6 gallons pre-boil volume
5 gallons post boil
OG 1.048
FG 1.008
5.2% ABV
46 IBU
Colour: 11.5 SRM

Fermentables
1lb. Toasted Buckwheat (steeped, 30min 155ºF)
6lbs. Sorghum Extract Syrup (added to boil—60 minutes to try and get some caramelization for more colour)
1lb. Belgian Candi Syrup D45 (last 10 minutes of boil)

Hops
US Magnum (13.0 % AA, Pellet)    0.75 oz - 60 Min
US Vanguard (5.0 % AA, Pellet)    0.50 oz - 10 Min
US Vanguard (5.0 % AA, Pellet)    1.50 oz - 5 Min
US Cascade (5.3 % AA, Pellet)    2.00 oz - Flame out
US Cascade (5.3 % AA, Pellet)    2.00 oz - Dry-Hopped (10 days)
Sorachi Ace (10.7 %AA, Pellet)    1.00 oz - Dry-Hopped (10 days)

Yeast
SafAle US-05 - Fermented around 60ºF

This one has been a surprisingly big hit with some of my BMC-drinking buddies.

Offline brew

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Re: Gluten free beer
« Reply #14 on: March 10, 2012, 01:27:12 AM »
The D45 I've read is quite nice. I made some Candi Sugar that turned out better than I expected as well: http://nbcba.org/forum/index.php?topic=1084.0
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