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Old 08-06-2008, 12:39 AM   #1
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Default Gluten-Free Imperial Cream Ale

Here is the recipe I will be using for my first run at a gluten-free beer.

Thoughts and comments?

Gluten Free Imperial Cream Ale


Size: 5.24 gal
Efficiency: 100.0%
Attenuation: 75.0%

Original Gravity: 1.067
Terminal Gravity: 1.017
Color: 7.1 (1.0 - 50.0)
Alcohol: 6.66% (2.5% - 14.5%)
Bitterness: 27.73 (0.0 - 100.0)


Ingredients:
6.0 lbs White Sorghum Extract
1.5 lbs Yellow Corn (Pregelatinized Flakes)
1.0 lbs Jaggery (palm sugar)
1.0 lbs Home Roasted Gluten-Free Rolled Oats


22.0 g Centennial pellets(10.0%) - 60 min
10.0 g Centennial pellets(10.0%) - 0.0 min


White Labs Pacific Ale yeast

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Old 08-06-2008, 12:58 AM   #2
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While I don't have that disease, the idea of gluten free has me interested. We grow a lot of millet, milo, etc down here. I'd hate to have to malt some then try it out. I emailed a couple of ag type companies today to see if there is some malts I can buy.

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Old 08-06-2008, 01:05 AM   #3
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This is a great idea!

I am curious about your abv%

At this rate we may need a gluten free recipe thread.

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Old 08-06-2008, 01:08 AM   #4
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Quote:
Originally Posted by Brew-Happy View Post
This is a great idea!

I am curious about your abv%

At this rate we may need a gluten free recipe thread.
The ABV just happened!

I agree a Gluten-Free recipe thread would be great. I also think the AHA needs to add the category to its style list.
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Old 08-06-2008, 01:20 AM   #5
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It sounds good except for the liquid yeast would contain gluten

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Old 08-06-2008, 01:35 AM   #6
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sounds interesting to me. how are the starches in the corn and oats getting converted?

I imagine if you have yeast culturing equipment (petri dishes, inoculating loop) you can make an agar plate/slant with sorghum syrup instead of malt extract and inoculate it with any liquid yeast from the inoculating loop, growing this on a agar gluten free plate then making a gluten free starter should allow to use any yeast in a gluten free beer.

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Old 08-06-2008, 04:17 AM   #7
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Quote:
Originally Posted by k1v1116 View Post
sounds interesting to me. how are the starches in the corn and oats getting converted?

I imagine if you have yeast culturing equipment (petri dishes, inoculating loop) you can make an agar plate/slant with sorghum syrup instead of malt extract and inoculate it with any liquid yeast from the inoculating loop, growing this on a agar gluten free plate then making a gluten free starter should allow to use any yeast in a gluten free beer.
I am not worried at this point about the small amount of gluten in the yeast. I don't have an issue and am really only working to see what the ingredients taste like so I can try further experiments. That being said, I am planning to dump the barm off the yeast prior to pitching, I will be saving the yeast to use as a purer culture the next time.

As for the corn and oats, they are both rolled and so I will just be cooking them in a gruel like mix to get them to work their magic. The corn is gelatinized already, and the oats are being used in the same way roasted barley would be used for color and character. I am not counting on it for extract, although it will add some.
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Old 08-06-2008, 03:41 PM   #8
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I'd be tempted to use some alpha enzyme concentrate to convert the corn & the oats.

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Old 08-06-2008, 04:16 PM   #9
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Quote:
Originally Posted by Brewpastor View Post
As for the corn and oats, they are both rolled and so I will just be cooking them in a gruel like mix to get them to work their magic.
Brewpastor can you please explain this to me. What is a "gruel like mix" ?
Cheers
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Old 08-06-2008, 04:17 PM   #10
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If you want to carry the experiment all the way through, Wyeast does offer its American Ale II (Anchor strain) in a gluten free version. They also offer their Bavarian Lager strain in a GF version, too.

I'm intrigued with this beer. I'm eager to hear how it turns out for you, BP.

Chad

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