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Old 09-14-2011, 05:01 PM   #1
superjab7
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Default First Gluten Free Beer

Hey, I'm new to the forums and new to homebrewing. I just got diagnosed with celiacs last Thanksgiving and was really disappointed at the gluten free beer selection so I decided to take up homebrewing with a little help from a friend. Here's my first recipe that I'm gonna brew in the next few days. I loved IPAs back in my non-celiac days, so I figured I'd make something similar. Any suggestions/recommendations would be awesome and I'll definitely follow up with my progress/results.

My First HG Homebrew:

6 lbs 10 oz Briess White Sorghum Syrup (cause it comes in 3.3 lb containers)
2 lbs 10 oz Lundgring Brown Rice Syrup (cause it comes in 2.3 lb containers)
4 oz Maltodextrin (15 min)
1 tsp Irish Moss (10 min)

0.5 oz Amarillo (60 min)
3 oz Cascade (60 min)
1 oz Cascade (10 min)
1 oz Cascade (dry hop)

Safale US-05

OG: 1.064
FG: 1.017
6.3 ABV

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Old 09-15-2011, 01:25 PM   #2
Slowfro
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What's the %AA on your hops? Looks pretty decent and pretty similar to the one I just made 2 weeks ago (will be racking to secondary for dry hopping this weekend). I used a combo of Chinook, Centennial and Cascades for about 60IBU if I remember correctly. The main difference in the recipe is I didn't use any brown rice syrup, but I used some honey to add some fermentables that weren't sorghum. Good luck with it!

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Old 10-03-2011, 02:48 PM   #3
Recluse
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Quick question: Is Cooper's Dry Ale Yeast Gluten Free? Have some I need to use up and I promised a friend that I would take a shot at a Gluten Free beer. (Looking at a Sorghum/Rice/Roasted Buckwheat (Steeped) with a Hallertau/Tetnager hop profile.)

Also have some Danstar Windsor yeast that I need to use which is gluten free.

OOPS.. sorry posted in the wrong thread... sorry...maybe will get an answer anyway..

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Old 10-03-2011, 08:25 PM   #4
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Hi Superjab,

How did it all come together?

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My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

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Old 10-03-2011, 08:25 PM   #5
spaced
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Quote:
Originally Posted by Recluse View Post
Quick question: Is Cooper's Dry Ale Yeast Gluten Free? Have some I need to use up and I promised a friend that I would take a shot at a Gluten Free beer. (Looking at a Sorghum/Rice/Roasted Buckwheat (Steeped) with a Hallertau/Tetnager hop profile.)

Also have some Danstar Windsor yeast that I need to use which is gluten free.

OOPS.. sorry posted in the wrong thread... sorry...maybe will get an answer anyway..
I'm sorry, I don't know recluse. I just stick with the fermentis range.
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My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

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Old 10-13-2011, 01:56 PM   #6
superjab7
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Slowfro- the %AA for the Amarillo was 7.0 and the cascade was 5.5 for an IBU around 40. I wanted to Brown Rice Syrup because its available at the whole foods right by my house and I thought it would cut back on the sorghum flavor a bit. Honey would be cool to try in the future though.

Spaced- My brew is coming along well I believe. I had it sitting in my primary for about 7 days, then I transfered it over to my secondary and dry hopped it. It sat there for about 10 days and then I bottled it about a week ago. The Irish Moss I used really did the trick because this beer is very clear looking. In about a week or two it should be ready to drink and when that comes I'll post my results here.

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Old 10-13-2011, 03:12 PM   #7
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I'll be interested to hear how the brown rice syrup affects both the color and flavor. When you get around to cracking one open can you post a picture of the beer to show the color? Mine is bottle conditioning yet, should be set next week. You should try honey some time, it adds a good amount of fermentable sugars, and it's used a lot in IIPAs to give it that extra push of ABV. When I bottled mine I didn't pick up much sorghum at all, but I only took a little sip of the hydro sample. The true test will be next weekend when I get it in the hands of the people I brewed it for! I'll let you know what they say.

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Old 10-13-2011, 08:22 PM   #8
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Quote:
Originally Posted by superjab7 View Post
Spaced- My brew is coming along well I believe. I had it sitting in my primary for about 7 days, then I transfered it over to my secondary and dry hopped it. It sat there for about 10 days and then I bottled it about a week ago. The Irish Moss I used really did the trick because this beer is very clear looking. In about a week or two it should be ready to drink and when that comes I'll post my results here.
Lookin good. Have you tried a sample from the fermenter yet?

I'd say this will finish pretty tasty.
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My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

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Old 12-04-2011, 07:16 PM   #9
superjab7
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Default Final Thoughts

So my beer is finally done, it came out pretty great. Its a pretty intense beer, at about a little of 6% alcohol and very hoppy. When I try this again, I might use a higher brown rice syrup to sorghum ratio because the sorghum does come through a little too much. Overall I'd say a pretty successful IPA on my first try. Here's some pics of the brew. Ignore the Bard's six pack holder, I just reuse them haha.

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