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Old 11-21-2013, 01:44 AM   #1
l3lackEyedAngels
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Default Adapting a recipe to gluten-free

I've got this recipe that I really enjoy and I would like to make a gluten-free version. I realize that a straight-up conversion may not be possible, but I would be satified with an approximation.

I suppose that I need some more education on gluten-free brewing first. From what I've gathered thus far, between various threads and Brooklyn Brew Shop's Beer Making Book by Shea and Valand, unless I intend to malt some gluten-free grains myself, I will have to do a partial mash with sorghum extract syrup. Am I on the right track so far?

Anyway, please comment on the recipe and make some suggestions as to how I might adapt it:

Quote:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Gestalt
Brewer: Kurt Padilla
Asst Brewer: Kathleen Frey
Style: Belgian Blond Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 5.22 gal
Post Boil Volume: 4.34 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.066 SG
Estimated Color: 5.3 SRM
Estimated IBU: 16.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 73.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 67.9 %
2 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 2 15.1 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 4 3.8 %
1.00 oz Styrian Goldings [3.80 %] - Boil 60.0 mi Hop 5 10.5 IBUs
0.25 oz Styrian Goldings [4.90 %] - Boil 5.0 min Hop 7 0.7 IBUs
1.0 pkg Belgian Strong Ale (Wyeast Labs #1388) [ Yeast 9 -
1 lbs Rye, Flaked (2.0 SRM) Grain 3 7.5 %
0.75 oz Styrian Goldings [4.90 %] - Boil 15.0 mi Hop 6 5.0 IBUs
1.00 oz Orange Peel, Bitter (Boil 2.0 mins) Spice 8 -
0.50 oz Juniper Berries (Primary 0.0 mins) Spice 10 -
12.0 oz Candi Sugar, Clear (0.5 SRM) Sugar 11 5.7 %


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.75 qt of water at 165.1 F 150.0 F 60 min

Sparge: Drain mash tun, Batch sparge with 2 steps (1.64gal, 1.64gal) of 168.0 F water
Notes:
------
Derived from the Rose Cheeked and Blonde recipe in this source: Erica Shea; Stephen Valand, Jennifer Fiedler (2012) (Paperback). The Brooklyn Brew Shop's Better Beer Cookbook 52 Seasonal Recipes for Small Batches. (First ed.). New York: Clarkson Potter. p. 42. ISBN 978-0-307-88920-1.

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------


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Old 11-21-2013, 02:12 AM   #2
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I realize this does not address the question as you are looking for, but I saw this today and thought it might be of interest.

http://www.rebelbrewer.com/shop/finings-and-clarifiers/white-labs-clarity-ferm/



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Old 11-21-2013, 03:07 AM   #3
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Quote:
Originally Posted by WharfRat View Post
I realize this does not address the question as you are looking for, but I saw this today and thought it might be of interest.

http://www.rebelbrewer.com/shop/finings-and-clarifiers/white-labs-clarity-ferm/
Cool. Has anyone tried it?
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Old 11-21-2013, 04:20 PM   #4
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Hops and yeast can stay the same, as well as the clear candi sugar and other adjuncts.
I'd do 2lbs of sorghum syrup
1lb honey
1lb of rice syrup
and 8oz of maltodextrine

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Old 11-21-2013, 06:05 PM   #5
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Quote:
Originally Posted by l3lackEyedAngels View Post
Cool. Has anyone tried it?
Please read the sticky on clarity ferm/clarex. That should explain enough.

You won't be able to use that yeast without washing. Wyeast is a no-no in gluten free brewing. White labs adds a smidge of gluten.(2ppm per 5 gallons) Belgians really require a good yeast. Belgian dry yeast isn't that great in my opinion. Your choice though.

I would add some peppercorn. Its not gonna be like the spicy the rye adds but, it will still be good. Maybe some oats too. Do you have access to any gluten free grains (not malt) to steep?
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Old 11-21-2013, 06:07 PM   #6
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Seems like a great recipe. Totally stealing it and adapting it to gluten free all grain.

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Old 11-21-2013, 07:43 PM   #7
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I misread the yeast--osedax is right. I thought it said white labs but it clearly doesn't. I would use a white labs version (assuming they have a belgian one).

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Old 11-21-2013, 11:09 PM   #8
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Quote:
Originally Posted by Osedax View Post
Please read the sticky on clarity ferm/clarex. That should explain enough.
Thanks for referring me to that sticky. The beer is primarily for my father-in-law who was diagnosed with Ceiliac's this Summer. Even though he often enjoys gluten-reduced beers like Omission and Daura, his condition was mostly asomptomatic so I think I would feel better about staying away from barley and not having to depend on an additive. I never use clarifying agents in my beer anyway. I myself have been screened and I apparently do have a very minor reaction to gluten/gluten-parts, so maybe I will consider ClarityFerm for my regular brews. Then again, I always cold-crash so maybe I am already ahead of the game.

Quote:
You won't be able to use that yeast without washing. Wyeast is a no-no in gluten free brewing. White labs adds a smidge of gluten.(2ppm per 5 gallons) Belgians really require a good yeast. Belgian dry yeast isn't that great in my opinion. Your choice though.
I thought so. I did however brew a version of this beer with pale ale yeast (Wyeast 1056, I think) and it came out great. I'm sure that I can find a suitable gluten-free pale ale yeast if I cannot find a good Belgian alternative.

Quote:
I would add some peppercorn. Its not gonna be like the spicy the rye adds but, it will still be good. Maybe some oats too. Do you have access to any gluten free grains (not malt) to steep?
Doesn't sorghum extract have some kick to it? I can probably get my hands on some gluten free grain. Would steeping it be like doing a partial mash? I can see the oats helping with the lace. Would it help with anything else?
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Old 11-21-2013, 11:11 PM   #9
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Quote:
Originally Posted by Osedax View Post
Seems like a great recipe. Totally stealing it and adapting it to gluten free all grain.
What would it take to accomplish that? Would you have to steep everything or would it also involve malting?
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Old 11-22-2013, 12:43 AM   #10
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This is what my recipe would look similar to. Needs a little tweaking but, its close. I get my malts shipped in from Colorado. It would be intensive to malt enough. Many have done it with success. However, I would rather have someone do it for me. The mash is the tricky part anyway.

Hmm... forgot to add the peppercorn...

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Stolen Blond
Brewer: Osedax
Asst Brewer:
Style: Belgian Blond Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.00 gal
Post Boil Volume: 5.50 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.068 SG
Estimated Color: 6.4 SRM
Estimated IBU: 15.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 77.9 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
14 lbs White Millet (2.0 SRM) Grain 1 75.7 %
1 lbs Corn, Flaked (0.7 SRM) Grain 2 5.4 %
1 lbs Light Roasted White Millet (20.0 SRM) Grain 3 5.4 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 4 2.7 %
2 lbs Candi Sugar, Clear (0.5 SRM) Sugar 5 10.8 %
0.50 oz Styrian Goldings [5.40 %] - Boil 60.0 mi Hop 6 10.7 IBUs
0.75 oz Styrian Goldings [5.40 %] - Boil 15.0 mi Hop 7 4.3 IBUs
0.25 oz Styrian Goldings [5.40 %] - Boil 5.0 min Hop 8 0.9 IBUs
1.00 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 9 -
0.50 oz Juniper Berries (Boil 0.0 mins) Spice 10 -
1.0 pkg Belgian Golden Ale (White Labs #WLP570) Yeast 11 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 18 lbs 8.0 oz



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