Originally Posted by Revvy
I think you're the first among us to actually attempt doing one...I'll look forward to hearing how it finally turns out.
I have been meaning for awhile to try one since my friend has Celiacs disease. Thought it would cool to surprise her for her birthday with gluten-free beer. She wasn't always gluten intolerant, she developed it about a hear and half ago.
I didn't have the recipe earlier at work, but here it is if anyone is interested:
Recipe Type: Extract
Yeast: Nottingham Dry Yeast
Batch Size (Gal): 5
Original Gravity: 1.054
Est Final Gravity: 1.014
Boiling Time (Min): 60
6 lbs White Sorghum Extract Syrup (Northern Brewer - 37 ppg, 2-6 deg L)
1 lbs Succanat Sugar
.75 lbs Orange Blossom Honey (At Flameout)
1 oz Spalt (4.5%) - 60 min
1 oz Spalt (4.5%) - 20.0 min
1 oz Hallertauer Select (1.5%) - 5 min
1 pkg Danstar Nottingham Dry Yeast
I adapted the recipe from the BYO article for the Simple Simon recipe. I couldn't get Tettnang at the time so I subbed in Spalt and I had some of the Hallertauer Select so I threw it in last minute and threw in some succanat sugar. Overall, like I said, it tasted fine before pitching...