Gluten free recipes

[damoninja]

So can either of you guys elaborate or address the above question?

Cheers...

Use sorghum exactly like you would light liquid malt extract, the only difference I've noticed is that it's slow to ferment and will benefit from some DAP.

I've never used candy syrup however.

 

[Not For Horses]

I perceive the same level of bitterness and hop flavour in this beer as a recent pale ale I made with very similar OG and hop schedule.

 

[Not For Horses]

Hey mate. That looks bloody good and I would be really keen to know a lot more about your process for gluten freee from sourcing / selecting your grain to the final product. Feel free to PM or start another thread as I know there are other people who would be interested.
Cheers

In addition to that, I would like to know how you ensured that it was actually gluten free considering everything in your brewery has probably come into contact with gluten product? Would you feed this to a coeliac?

Thanks guys. First up, no I would not give this beer to a coeliac. Mainly because I wouldn't want that responsibility. I brewed it for a guy who is intolerant so I wasn't very strict.
But I believe I very easily could have made it properly GF.

I bought the grain from a health food store and it was certified GF.
Based on a fair bit of digging through publications in the journal of the institute of brewing and various other sources I settled on a schedule for the malting.
Sorghum needs to be malted at a warmer temp than barley but uses a similar steep and air rest schedule.
Given that I used different equipment for the malting I'd be confident that I had GF malt.
The brewing is where the GF ended though as I just used my usual BIAB setup.
I used a single step infusion at 66c for 90 minutes. It was probably more like 2 hours cause I went out for coffee.
Pretty awful efficiency wise, used about 2x the amount of grain as a regular malt beer.
I added bakers yeast as a nutrient in the boil. Probably not GF so I would not advise this for true GF brewing.
I used WB06 and I'm lead to believe that this is GF but don't take my word for it.
Had no issues with fermentation and it ended up at 1.003.
Didn't use Irish moss like I usually do but you could still read a newspaper through the glass.

Overall, pretty impressed with sorghum. I'm trying to get a few tonnes for this year but it is proving ellusive.
The main reason I tried this was to see if it could be done. I was amazed at the number of people asking about proper AG brewing for GF and the lack of available products to do so.
Turns out it can be done. A bit more fidly and a bit more expensive but it is possible to brew proper GF AG beer at home.
I am doing my best to make malted sorghum available but it will take time and money.

 

[damoninja]

Interesting read...

Was the poor efficiency due to the grain type? Maybe enzyme / temp / malting specs for the grain? I'd love to be able to get my hands on malted sorghum, the whole reason I didn't go an AG brew was because I couldn't

Bloody good that you got it down to 1.003, did you use any enzyme? I used US-05 which every other time attenuated to 81% on the nose, but when I used sorghum extract it flopped at about 1.030 and needed a kick up the ass to get down to 1.020... And I only did a 10L batch with a full yeast pack.

You're right about a BIAB setup being dangerous contamination wise, I'd say mainly because of the bag... But I used the same pots, same fermenter etc that I brewed many other glutenous beers in and 2 celiacs have have been able to drink it all night without any issues. I was just thorough with cleaning threads and even popped the tap apart and cleaned inside

 

[Not For Horses]

I suspect the low efficiency was due to a combination of the level of modification of the grain and the grain itself. It was only my first attempt ever at malting sorghum so to end up with something like this was quite pleasing. When I first started malting barley I had fairly bad efficiency too. Once I came to understand how the grain behaves in various conditions, it became much easier to achieve desirable results. I suspect it will be the same with sorghum.

No added enzymes or unusual processes were used in this beer, besides the different malting techniques. It was as the gods of homebrewing intended.

 

[Rowant233]

Arkara Pale Ale Gluten Free Version:

Boil Size: 23L Batch

2 x 1.5kg Briess CBW Sorghum Syrup
Topaz Hops 8g 60 Min Boil (add as a first wort addition, while heating) (Locks the fruity flavour in)
Cascade 15g 10 Min Boil
Nelson Sauvin 20g 10 Min Boil
Yeast Nutrient: DAP 15g boil for 5 minutes
Casacde 15g 0 Minute
Nelson Sauvin 25g 0 Minute



DRY HOP SCHEDULE ON DAY 7 For 5 DAYS:
Dry Hop 10g Cascade
Dry Hop 20g Nelson Sauvin

Use 2.8L of the Sorghum Syrup for the boil and reserve 200g for Bulk Prime.

200g Bulk Prime of syrup equates to a moderate to high carbonation.

Closest thing to Fat Yak Flavour in Gluten free - Tastes like liquid Viagra to Yak lovers.

Got a dozen or so other tasty recipes here if this doesn't sound inviting. Yell if you need them.

Martin

This sounds great, I'm new to brewing and my wife has a recent diagnosis of celiac, but used to drink a lot of fat yak.
I would be very interested in any other GLUTEN FREE recipes you have.
Thanks
rowan