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-   -   Gluten free vs normal... (http://www.homebrewtalk.com/f164/gluten-free-vs-normal-281276/)

claphamsa 11-15-2011 02:12 PM

Gluten free vs normal...
 
I have a coworker who is gluten free... she wants to make her own beer, now with normal I could help... but im not sure of what the differences are! is there a basic description? is it essentially extract brewing with sorghum instead of extract?

runningweird 11-15-2011 03:32 PM

You can buy malted corn and other adjucts. Or malt corn yourself. Lots of rice syrup from what I understand.

spaced 11-16-2011 04:22 AM

Quote:

Originally Posted by claphamsa (Post 3487736)
I have a coworker who is gluten free... she wants to make her own beer, now with normal I could help... but im not sure of what the differences are! is there a basic description? is it essentially extract brewing with sorghum instead of extract?

That's the easiest way to start.

Do a basic recipe with hops (60/15/flameout) and use the sorghum with a 1:1 ratio. Recommend fermentis yeast and some sugar in the boil to dry the flavour a bit (sorghum can finish a bit sweet).

Sippin37 11-18-2011 09:31 PM

So the only ingredient that needs to be changed in order to be considered Gluten Free is the malt/grains?

emjay 11-18-2011 09:35 PM

I dunno... I've seen Gluten-free Wyeast smack-packs, which I suppose says something about their normal ones...

mloster 11-18-2011 10:14 PM

most, if not all dry yeasts, are gluten free. thus you should you dry yeast unless you can get your hands of the wyeast gf. so i'd change the extract to sorghum and yeast to dry. make sure your brewing equipment is very well contained. i know a few people that can get a reaction from just eating/ or drinking something that has come into contact with gluten previously. if you're doing all grain, i'd use millet, quinoa, buckwheat, or something of that sort. you'd have to malt it yourself though, which is another whole issue.

Trollby 11-19-2011 09:18 PM

I really like to use Lager yeast, the beer seems creamier and more like a real beer.

Granted only made a few, but doing a Pils or Lager seems to work well with sorghgum (fermenting and conditioning below 55*F)

JonClayton 11-27-2011 02:09 PM

From my understanding white labs yeast is basically gluten free. It is accepted as gluten free in most countries but not in the US since we have a bit stricter rules on what can be called GF. My wife is very sensitive to gluten and I brewed a basic wit using WLP400 and she's had no issues. Glad to know that Wyeast offers a dedicated GF yeast, will be looking for that soon.

jayavery 12-06-2011 05:54 PM

I just did a gluten free beer with brown rice extract and sorgum video here: http://www.youtube.com/user/epicbeerdude?feature=mhee#p/u/3/_uZayC4MxP4


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