I may need to become a gluten free brewer and so I am trying to learn all I can. I have read the things I can find on the internet and in the brew rags, so now I am turning to the real brewers out there to see what they might know or suggest.
I understand base ingredients and home mashing, but what I am looking for are ideas of ingredients that will provide flavors and aromas like those we desire in our various beer styles. For example, how does one get roasty, or toasty, or caramel? What about residual body, mouth-feel and head? I am so used to the brewers palate with barley, wheat and rye, but how do I get some of those same tones without them? Munich for example or its cousin vienna?
Thoughts, ideas, suggestions?
