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Old 10-24-2009, 04:31 PM   #1
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Default Gluten free "wit"



With thanks/apologies to HBT'r driftlessbrewer

We have some visitors coming to thanksgiving who don't eat gluten. After poking around the Gluten free brewer's group I found this recipe about a month ago. Its sat in bottles for about three weeks. Still a little young. I'll serve this beer. I've drank a couple on my own over the last week or so and its generally pretty good.


Pros-
Simple to make, Syrup to glass in 3 weeks, fermented like a champ, great body from the malto-dextrin, flavor is generally beer-like, good recipe for the T-58 as it contributed much of the flavor.

Cons-
Nearly zero head retention, weak head formation, has a bit of the sweet and sour taste associated with sorghum, orange peel seems like its hurting more than helping, not very wit-like (but thats not a big deal to me)


What I'm really looking forward to is just handing it to a beer judge and getting some feedback.

Heres the original recipe found in the GF group posts....

Quote:
0.5 lb Flaked corn
6.0 lb White Sorghum Syrup
0.25 lb Dark candi sugar
1.00 oz Brewer's Gold (7.4%) (60 min)
1.00 oz Spalter (4.0%) (15 min)
0.25 tsp Irish moss (10 min)
8.00 oz Malto-dextrin (5 min)
0.75 oz Coriander seeds (5 min)
0.75 oz Orange peel bitter (5 min)
15 Black pepper corns (0 min)
1 pkg SafBrew Specialty Ale (T-58)

For the flaked corn: Steep in 1.5 gallons of water (in brew pot) at 158 F for 30 minutes. Sparge with 0.5 gallons of 180 F water.

OG: 1.048
FG: 1.015 (4.3% alcohol)

Additional coriander and pepper corns were added to the secondary.
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Last edited by philrose; 11-08-2009 at 07:34 AM.
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Old 10-24-2009, 04:42 PM   #2
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Nice to see someone else tried this, I've been looking at a wit next and I was considering that one...I think I have another recipe around here somehwere or I'll just adapt it from another one, but thanks for the insight. Definitely keep us posted on your family's comments.

I have family coming in for Thanksgiving this year and it will be the first gluten-free Thanksgiving I'm having. I think I'll try to get together my "menu" and recipies and post them somewhere on here for anyone that's interested!

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Old 10-24-2009, 05:03 PM   #3
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I suspect the recipe pre-dates their wheat yeast. Might be interesting to compare the two.

Quote:
Safbrew WB-06
A specialty yeast selected for wheat beer fermentations. The yeast produces subtle ester and phenol flavor notes typical of wheat beers. The choice of Wheat or Weizen bier fans. Available in 11.5g sachets.
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Old 10-24-2009, 08:41 PM   #4
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Yeast seems to be the best flavor contributer in this beer, I've been drinking the first glass of a bomber poured properly and the second glass "roused"

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Old 10-26-2009, 10:37 PM   #5
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You should also check that your maltodextrin is gluten free, I now the Coopers range in Australia is not guaranteed to be GF as it can come from either wheat or corn, or a mix.

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Old 10-30-2009, 06:17 AM   #6
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Quote:
Originally Posted by celiacsurvivor View Post
You should also check that your maltodextrin is gluten free, I now the Coopers range in Australia is not guaranteed to be GF as it can come from either wheat or corn, or a mix.
ruh roh...

Its from northernbrewer.com....I think it was handled in bulk and packed by the staff there.

Sending an email now...
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Old 10-30-2009, 10:50 AM   #7
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From http://glutenfreeliving.com/ingredient.php :

Maltodextrin
Maltodextrin is gluten free. It can be made from a variety of starches, including corn, potato, rice or wheat. However the source does not matter because maltodextrin is such a highly processed ingredient that the protein is removed, rendering it gluten free. If wheat is used to make maltodextrin, "wheat" will be appear on the label. Even in this case, the maltodextrin would be gluten free.


From http://celiacdisease.about.com/od/faqs/f/Maltodextrin.htm :

In the United States, maltodextrin is usually made from rice, corn, or potato. In Europe, maltodextrin is frequently made from wheat.


From http://Celiac.com : Maltodextrin is prepared…by partial hydrolosis of corn starch or potato starch with safe and suitable acids and enzymes. (1) Maltodextrin, when listed on food sold in the USA, must be made from corn or potato. The ruled does NOT apply to vitamin or mineral supplements and medications….all maltodextrins in the USA are made from corn starch.

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Old 10-30-2009, 01:49 PM   #8
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Quote:
Originally Posted by Androshen View Post
From http://glutenfreeliving.com/ingredient.php :

Maltodextrin
Maltodextrin is gluten free. It can be made from a variety of starches, including corn, potato, rice or wheat. However the source does not matter because maltodextrin is such a highly processed ingredient that the protein is removed, rendering it gluten free. If wheat is used to make maltodextrin, "wheat" will be appear on the label. Even in this case, the maltodextrin would be gluten free.


From http://celiacdisease.about.com/od/faqs/f/Maltodextrin.htm :

In the United States, maltodextrin is usually made from rice, corn, or potato. In Europe, maltodextrin is frequently made from wheat.


From http://Celiac.com : Maltodextrin is prepared…by partial hydrolosis of corn starch or potato starch with safe and suitable acids and enzymes. (1) Maltodextrin, when listed on food sold in the USA, must be made from corn or potato. The ruled does NOT apply to vitamin or mineral supplements and medications….all maltodextrins in the USA are made from corn starch.

Nice- I actually just emailed LD Carlson about theirs Sunday night...have yet to hear back...
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Old 10-30-2009, 08:43 PM   #9
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I think Fri, Oct 30, 2009 carlson is also the northern brewer supplier

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Old 11-04-2009, 06:55 PM   #10
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Quote:
Originally Posted by lcasanova View Post
Nice- I actually just emailed LD Carlson about theirs Sunday night...have yet to hear back...
Heard anything back yet? I never even thought about checking into that.
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