Gluten Free BIAB

[Simbob]

Hi All,

I'm celiac and have had some success brewing extract recipes using Briess Sorghum LME. I'm looking at moving on the all grain but have some concerns.

First concern is sourcing malted grains, but I'll work that out somehow (maybe i'll end up malting my own).

My biggest concern is what AG process to use. I am keen on BIAB as it seems simple and cheap to start with. Has anyone got any experience with GF BIAB? Pros, cons?

Simon

 

[PaleRider]

Check this podcast out "Clarity Ferm Gluten Experiment" ..... September 4th, 2014

http://www.basicbrewing.com/index.php?page=basic-brewing-radio-2014

Really interesting results.

Cheers,

Matt

 

[mofox1]

If you can tolerate minimal amounts of gluten then Whitelabs ClarityFerm could be a winner.

Check the site sponsors, at least Full Pint stock it.

One of my my mates is gluten "intolerant" and it works for him, I don't know enough about the different levels of gluten intolerance to know if it'll work for you tho... so YMMV.

Edit: Beaten to the punch by PaleRider. Once again my (lack of) typing skills let me down

 

[Simbob]

Thanks Palerider and mofox1. I have read a little bit about it but not much. Almost seems too good to be true! I might do a little more research.

That said, I'm still keen to understand gluten free AG brewing in the meantime.

Simon

 

[ekul]

I made up some gluten free beer for a couple mates. I pitched clarity ferm into a batch of beer. Neither of them are celiac but are gluten intolerant. BOth could drink the beer no worries.

Not sure if it works with malt extract but perhaps you could do a batch with extract so you dont have to outlay a heap of money on biab equipment to find it doesnt work.

To find malted gluten free grains perhaps you could contact some of the breweries that do gluten free beer? Obriens does an ok one.

 

[klangers]

AG gluten free beer is certainly possible and I agree - go with BIAB.

A couple points to consider:

• The gelatinisation temperature of GF grains/pulses is higher than the saccarification temperature. This means you'll need to "pre-mash" the grains, scoop off some liquor (containing the enzymes) and keep this for later, then cook the grains, and then cool back to saccarification temperatures, add your enzyme liquor and mash. You could also try your luck at finding some enzyme isolates to avoid the mucking around. All in all a bit more complex
• Millet produces the most beery flavour but is very small - ensure your bag or false bottom or whatever is capable of holding it
• There is no malted GF grain available in Australia (yet - I do have a project simmering away so will keep you updated), however, there is a micromalster in the states who specialises in GF grains - (valleymalt.com)
• Home malting is like brewing - you start out small and simple but before you know it your scouring back alleys for 44 gallon drums...

 

[Agez89]

Any luck on this one amateur brewer?

 

[dr K]

I have pointed this out before (though possibly not on this forum)
Consider the possibility of using malted oats. Proceed with caution though, do the googling
I have made made 100% malted oat beer, with an efficiency near my normal. The beer which was tasted by a good number of suspects (not all BJCP but a few) had no outstanding features that would distinguish it from a barley beer. It was, of course a simple non-descript ale of about 25-30 IBU.

K

 

[AJS2154]

Dr K,

I am very interested in this mate. You have my attention with those comments.

I have a daughter who has an extreme reaction to gluten (all the testing and biopsys have been completed). We have worked hard to eliminate all gluten from her diet, and as you would doubtlessly know, that is a major challenge.

I make her apple cider and pear cider which is only brewed in fermenters and bottles that have had no contamination. It is worth the effort for her. She isn't a beer drinker but I have no doubt there are many people who have been diagnosed later in life that would give the world for a good beer, that tastes like beer.

If I could master GF brewing of beer I would be very happy. It is, however, my understanding that Australia does not follow many other parts of the world in that we will not allow oast to be certified as glutern free. Happy to stand corrected if that is in error.

It would be great if we could explore this type of brewing on this forum by sharing credible research and brewing techniques. What do you think?

Anthony

 

[blekk]

Dr K,

I am very interested in this mate. You have my attention with those comments.

I have a daughter who has an extreme reaction to gluten (all the testing and biopsys have been completed). We have worked hard to eliminate all gluten from her diet, and as you would doubtlessly know, that is a major challenge.

I make her apple cider and pear cider which is only brewed in fermenters and bottles that have had no contamination. It is worth the effort for her. She isn't a beer drinker but I have no doubt there are many people who have been diagnosed later in life that would give the world for a good beer, that tastes like beer.

While not specifically beer related and you may already be aware, sprits such as Vodka, Gin, Sake etc. have been shown not cause a reaction in people who have a Gluten intolerance/allergy which may be of some comfort to your daughter. How does she go with the yeast used in the ciders? Something I also found interesting doing the research (both my wife and I have diagnosed Gluten intolerances as well as other food intolerances), is that there are only a couple brands of yeast which is GF.

Dr K also interested in this. I have read GF oats, millet, amaranth, rice and Buckwheat honey can be used for some pretty tasty results (good body and depth of flavour), instead of just using extracts which seem to bump up the expense and lack the flavour

 

[dr K]

I proceed with caution on these things because gluten free can range from a fad (gluten free) to a gluten intolerance to a full on coeliac condition. Oats do contain a protein similar to gluten (I am too lazy to google it) and different country's designation of gluten free may or may not include oats.
GF itself is another variant, the enzyme used in Whitelabs Clariferm removes most of the gluten but results may vary so unless the beer is (each batch) is analysed it is not GF, yeast of itself is of course GF but will the any G in the growth medium be a problem in a finished beer?
All that aside here is my process from my notes (it is not original but sorry I have lost the source for the moment, will track it down quite easily )
I use a RIMS and my L:G is about 3.5:1
Used a protein rest (malted oats are commonly used in brewing but not at 100% so uncertain about modification equivalent...I note that my beers head retention was not great) at 45C for 20 minutes.
Mash was raised to a low sacc rest 62C over about 30 minutes, my system has a bit less than 1C per minute ramp.
I then ramped to 72C held for 30 , ramped up to about 76 lightly sparged to volume. Run-off was fantastic !!
Followed normal brewing practice afterwards.
Simple really

K