hbx

Recipes 

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...

DKershner

Recipes 

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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hbx

Recipes 

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.

DKershner

Recipes 

What brand of Flaked Rice is GF? Is their Corn also GF?

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spaced

Recipes 

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.
http://gfhomebrewing.blogspot.com/

Drinking: Raspberry Trappist Ale and a Belgian Tripel
Bottle conditioning: Orange Peel Pale Ale
Fermenting: Easy Street clone and an all Chinook IPA
Planning: IIPA and a Pale Ale

All gluten free.

hbx

Recipes 

I think we usually use the amber candi syrup. The recipe could hold more hoppiness, but the gentle saaz makes a really quaffable brew.

jimmystewart

Recipes 

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!

No_Party

Recipes 

What recipe did you use for your first GF brew?

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“When I read about the evils of drinking, I gave up reading" - Paul Hornung

jimmystewart

Recipes 

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.

No_Party

Recipes 

I think that is a good starting point for a GF brew. Keep me posted on how it turns out.

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“When I read about the evils of drinking, I gave up reading" - Paul Hornung