Beer Forum

My friend and co-worker can't do gluten and I caught him googling for beer recipes yesterday at work (he's not a brewer), so I offered to help him brew one, but now, we need a recipe. I've only seen Sorghum extract, no grain, so I guess we're doing extract only. My buddy wants "something with a little more hops" and he mentioned an ESB (from his gluten eating days). Anyone have anything that might fit the bill?

Matt try looking at this byo article great stuff. http://www.byo.com/departments/1535.html

I've done several glutton-free batches using the white sorghum extract from NB and rice extract from B3. I use a 2:1 ration of sorghum/rice for the base beer. Used a little sugar also. From that I've done various hopping for "pale ale" type recipes and in others have played around with some spices based off of Belgium-style beers.

The next few batches I'm playing around with roasting some glutton-free grains to look for some coloring mainly, though also looking at the taste. One good source I've found has been our local health food store. The owner carries a lot of glutton-free supplies and went through them describing the flavors of each of the grains. I'm wanting to make an oatmeal stout and have found glutton-free oatmeal (which is difficult), just need to figure out the coloring.

Another thing I've read is that you need to use dry yeast. Supposedly has to do with what the yeast is "grown" on. I do know I've only used Safale yeast in my recipes and those with celiac disease that have drank the beers have had no problems.

The March/April 2007 edition of BYO has another article on gluten-free brewing, and included the following two recipes:

"Simple Simon Sorghum Beer"
OG= 1.047, FG= 1.011, IBU= 22

6lbs 11oz Briess Sweet White Sorghum Syrup 45 DE High Maltose
1/2 lb honey
1.5 oz Tettnang hops (4% alpha) 60 min
Danstar Nottingham dry yeast
3/4 cup corn sugar for priming



"Overlook Amber Ale"
OG= 1.055, FG= 1.014, IBU= 33

5 lbs white sorghum malt as base malt
1 lb white sorghum malt toasted
4 lbs Briess Sweet White Sorghum Syrup 45 DE High Maltose
1 tsp amylase enzyme
0.58 oz Centennial hops (12% alpha) 60 min
0.5 oz Cascade hops (5% alpha) 30 min
0.5 oz Amarillo hops 0 min
Safale S-04 dry yeast
3/4 cup corn sugar for priming

The instructions for this beer are:"Malt 6 lbs of white sorghum. Toast 1 lb of this malt. Perform a triple decoction mash, then heat mash to 180F and stir in amylase enzymes. Collect wort, add syrup and boil wort for 60 minutes. Ferment at 70F"

vodka!

I tried the simple simon for my business partner. I tried one last night, it tastes like soda water. Really fizzy and not much else.

NASTY!!

Thanks for posting all of this information guys. I have a customer who was recently diagnosed as being allergic to gluten, before this, he was a die-hard beer geek. Dude buys Green's Dubbel and Tripel but doesn't like either of them very much. I've been meaning to try to put together a gluten free homebrew for him, but haven't had the time to research it.