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Old 04-29-2011, 07:36 AM   #1
hbx
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Talking Awesome Gluten Free McGee beer recipe

We kept making a gluten free session beer, tweaking the ingredients to try to get drinkability, balance, mouthfeel and good flavor.

This is the fourth revision of this recipe and we think it is delicious.

Try it out and let us know what you think:

http://homebrewexchange.net/content/gluten-free-mcgee-ale

We tried to balance the tartness of the sorghum by using mild hops. For mouthfeel we use some maltodextrin. Belgian candi syrup adds great flavor and light body. Rice also adds mouthfeel and crisp fermentables.

Pretty darn tasty we think...



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Old 04-29-2011, 04:20 PM   #2
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Quote:
Originally Posted by hbx View Post
We kept making a gluten free session beer, tweaking the ingredients to try to get drinkability, balance, mouthfeel and good flavor.

This is the fourth revision of this recipe and we think it is delicious.

Try it out and let us know what you think:

http://homebrewexchange.net/content/gluten-free-mcgee-ale

We tried to balance the tartness of the quinoa by using mild hops. For mouthfeel we use some maltodextrin. Belgian candi syrup adds great flavor and light body. Rice also adds mouthfeel and crisp fermentables.

Pretty darn tasty we think...
By quinoa do you mean Sorghum? Don't see any quinoa in the recipe.

What flaked rice did you use? Can you confirm that ingredient is GF? What do you mean by pre-gelatinized?


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Old 04-29-2011, 04:44 PM   #3
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Originally Posted by DKershner View Post
By quinoa do you mean Sorghum? Don't see any quinoa in the recipe.

What flaked rice did you use? Can you confirm that ingredient is GF? What do you mean by pre-gelatinized?
Yes that was a typo which I fixed. We double checked with our suppliers on the ingredients being GF. We also have given a bunch to our gluten sensitive friend with no ill effects. The rice gelatinization process is also seen with corn. It avoids needing to precook the grain I believe. I think they pre soak then roll it flat.
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Old 04-29-2011, 05:16 PM   #4
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Yes that was a typo which I fixed. We double checked with our suppliers on the ingredients being GF. We also have given a bunch to our gluten sensitive friend with no ill effects. The rice gelatinization process is also seen with corn. It avoids needing to precook the grain I believe. I think they pre soak then roll it flat.
What brand of Flaked Rice is GF? Is their Corn also GF?
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Old 04-29-2011, 11:12 PM   #5
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Looks like a nice basic recipe. What type of belgian candi syrup do you use? Light, Amber or Dark?

How do you find the brew's flavour just using Saaz?

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My gluten free home brewing blog.
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Drinking: Hopped Honey IPA
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Old 04-29-2011, 11:18 PM   #6
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I think we usually use the amber candi syrup. The recipe could hold more hoppiness, but the gentle saaz makes a really quaffable brew.

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Old 05-03-2011, 04:22 AM   #7
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Thanks a bunch for posting this. I just brewed my first 5 gallon batch of GF beer earlier this evening. My girlfriend is celiac, which we found out right about when I started home brewing. I'm pretty stoked to be making beer that she could drink, and I can drink and still be able to kiss her!

This looks like a great recipe and I look forward to trying it soon!

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Old 05-03-2011, 05:40 PM   #8
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Quote:
Originally Posted by jimmystewart
I just brewed my first 5 gallon batch of GF beer earlier this evening.
What recipe did you use for your first GF brew?
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Old 05-04-2011, 12:18 AM   #9
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No_Party:

2 gallons spring water
6 lbs sorghum extract
2 lbs rice syrup solids
boil 20 minutes
.5 oz Hallertau whole hops
boil additional 10 minutes
1 tsp yeast nutrient at flameout
cool, top off with 3 gallons of spring water
1 packet of Nottingham yeast
starting sg = 1.054

I know that's not the standard notation, but I hope that answers your question. Also, I plan to add an additional 1tsp of yeast nutrient after 3 days or so, and then probably 1 tsp at 7 days. I've read that enough yeast nutrition can help overcome any funny flavor some people perceive from the sorghum.

I think hbx's recipe will produce a much better end product. I consider what I made to be a starting point, more of an experiment. I'm still fairly new to brewing (about 6 months or so) so I'm getting a handle on what different hops taste like and I'm doing more complex recipes just yet.

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Old 05-04-2011, 03:29 PM   #10
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I think that is a good starting point for a GF brew. Keep me posted on how it turns out.



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