My buddy wants to start brewing with me. His wife was also recently diagnosed as allergic to gluten (celiac, I think), so I thought it would earn him some browny points to make her a gluten free beer.
Any body have a gluten free recipe they stand by? I found this one:
Type: Extract
Date: 12/2/2008
Batch Size: 5.00 gal
Boil Size: 6.03 gal Asst Brewer:
Boil Time: 60 min Equipment: 8 Gal. Pot
Ingredients
Amount Item Type % or IBU
6 lbs Sorghum (8.0 SRM) Extract 80.00 %
1 lbs Corn, Flaked (1.3 SRM) Grain 13.33 %
8.0 oz Rice, Flaked (1.0 SRM) Grain 6.67 %
1.00 oz Hallertauer Hersbrucker [4.00 %] (60 min) Hops 14.6 IBU
1.00 oz Cascade [5.50 %] (30 min) Hops 15.4 IBU
1.00 oz Cascade [5.50 %] (2 min) Hops 1.7 IBU
1 Pkgs Safale American (DCL Yeast #S-05) Yeast-Ale
Beer Profile
Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.040 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.59 % Actual Alcohol by Vol: 3.90 %
Bitterness: 31.7 IBU Calories: 175 cal/pint
Est Color: 7.2 SRM Color: Color
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -Honey
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
prime with 2 cups of water to 1 cup of Honey
Doesn’t flaked rice and flaked corn have to be mashed? How are you gaining anything by steeping the rice and corn?
Did you end up trying this recipe? If so, where did you find the ingredients and how did it turn out? My sister is allergic to gluten and is visiting me in July, so I was thinking of brewing up something for her.
I am also brewing a gluten-free beer for a friend, but was thinking of using some beet root candy sugars to sub for specialty grains. I want to mimic an mildly hopped amber type beer and am going to try some dark candy sugars to darken the beer and add a little complexity. Anyone have comments on the use of candy sugars in gluten free beers?
It may well be worth while to look into brewers clarex/clarity ferm - I don’t know enough about it to have an opinion on the stuff, but I have heard enough chatter that involved both brewers clarex and gluten reduction to know there is a supposed linkage.
White labs recently began selling clarity ferm as a beer clearing enzyme for homebrewers.
I have a sister-in-law who is a Celiac Militant so I feel the need to make everyone aware (self preservation reaction) that if you use a grain mill to crush barley and then use it to crush millet or sorghum and such for “gluten free” beer you are not making gluten free beer. You need to have dedicated equipment or enough patience to completely sterilize every piece of equipment in your brewery to make gluten free beer.
I’m not making fun of my sister-in-law’s (and her kid’s) condition but people who suffer from gluten intolerance can get really PO’ed at people who don’t understand just how nasty it makes them feel.
I love the idea of trying to help them and make sure they are included but don’t take it personally if they decide to not take the risk of drinking your beer.