blacklab

Recipes 

Great info, DKershner. I lived in Bend for many years and miss it immensely. I was in town recently and stopped off at Deschutes. The new pub is amazing. They also mentioned they will be bottling their GF beer soon.

Leeinwa

Recipes 

Blacklab, Deschutes started out their GF beer using my chestnuts chips. a few years back. Great hit. Brewmaster left and went on own. Program drop and when restarted went to other GF subs. Go to Google and bring up Guten Free Chestnut Beer. Reviews and articles on Trails eEnd Chestnuts will cover most of 1st two pages

Leeinwa

thanantos

Recipes 

n00b question regarding Oats...

This list says they add mouthfeel and body, but is seems they are typically used in Stouts and Porters. Would these work well in lighter styles? I prefer IPA's.

brewski09

Recipes 

I use oats all the time in my barley based IPA recipes and pale ales too. Just be careful to ensure no cross contamination. You pretty much have to buy them online to ensure they are gluten free for Celiac purposes because oats are usually processed in wheat facilities on the same equipment (like LD Carlson's flaked oats are) or grown in a field rotated with wheat. A lot of the GF boards will say that is too much gluten. If you are only moderately sensitive you may be able to get away with the bulk bin rolled oats at Whole Foods (or other grocery store) which is what I like to use for pricing purposes. Just make sure to mash them while adding Amylase Enzyme (made by LD Carlson and available at most home brew supply shops).

thanantos

Recipes 

Thanks, I think I might give it a try with some Bob's Red Mill oats from the health food store.

beljica

Recipes 

Just wanted to drop a thanks, I've been forum stalking this site forever.

John_Ferens

Recipes 

Thanks for the great info. Question: does anyone know if Amylase enzyme will act as both alpha and beta amylase on wild rice liquid, in place of using malt?

brewski09

Recipes 

I couldn't find an answer either, so I am just assuming its both since it doesn't specify. I figured it would be on the Internet if it only worked as one or the other...

igliashon

Recipes 

It depends on the brand of amylase. Crosby and Baker is pure alpha, and won't give you much fermentables. ECKraus "Diatase" [sic] has both, and seems to work well enough on rice. Just don't use it on quinoa, oats, amaranth, or anything with lots of grain dust. The elevated proteins and beta-glucans in these grains, as well as the raw cellulose in the grain dust, will make it difficult to get a clear fermentable wort with just amylase.

__________________
Bottled: Galaxy-Hopped Bochet, Black IPA, Nelson Agave Cream Ale, Buckwheat Stout, Chestnut Saison, Mosaic IIPA, White IPA
Primary: Banana-Millet Blonde, Paleo Wit, Kombucha Sour
Secondary: Empty
Planning: Lime-Agave Pale Ale, Wild Rice Brown, Russian Imperial Stout, Chestnut "Coffee Substitute" Stout, Apollo/Horizon/Sorachi IPA, Melon Pale Ale...
All gluten-free, all the time!

Check out my gluten-free brewing blog, beyondbarley.blogspot.com

celiacsurvivor

Recipes 

I want to point out that GF oats are oats that are not contaminated with gluten from other grains.

Oats have a naturally occuring protein called avenin which is very similar to gluten and can cause a reaction in some people with coeliac disease. So even GF oats may cause problems for some people.

This is something to be aware of if you or someone you know is hyper-sensitive to gluten.

Link to more info
http://www.celiac.com/categories/Celiac-Disease-and-Oats%3A-Are-They-Gluten%252dFree%3F/