Seeing that Brewers Publications has just released a book on brewing gluten-free beer got me thinking…I need to brew a high gluten beer! Because I am a homebrewer and can brew whatever I want.
So what would be a high gluten beer? Doing a little online research, looks like wheat offers the best choice. So I am thinking a 100% wheatwine with rice hulls would get me where I want to go. Or is there another grain out there that has more gluten than wheat than I am aware of.
Second, is there a lab out there that will analyze my beer and tell me the gluten content of it?
Wheat is definitely your winner. If you wanted to add even more gluten, you could buy vital wheat gluten which is pretty much 100% gluten. The nightmare will be running out that mash.
Probably going to make your life a little easier thinning out the mash as much as you can with a lot of rice hulls and then boil longer to get to the desired volume.
Awesome! i had never heard of “vital wheat gluten” before. Definitely worth adding a package to the mash.
I am really looking forward to brewing this beer and serving it at the company open house this year. For 20 years I have served my brew at this function, and invariably I get someone telling me, “Can you brew a low gluten beer?” My response has always been, drink wine, wine is awesome.
it could be interesting. i never even think about “gluten” : other than using high-gluten flour when i make bread or pizza dough (rarely), i add maybe 2 to 5% by weight of this stuff and i feel it helps make a solid dough
other than using high-gluten flour when i make bread or pizza dough (rarely), i add maybe 2 to 5% by weight of this stuff and i feel it helps make a solid dough