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Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Test Batches for Gluten Free Beer
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Old 09-14-2009, 01:10 AM   #11
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The dark candi sugar may do it, but those grains won't get it near black. These were my grains in my GF recipe in my dropdown. Forgot about the picture, I'm going to add it to the thread.

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Old 09-14-2009, 01:48 AM   #12
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Hm...good point and thanks for a reference picture here!

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Old 09-14-2009, 10:35 AM   #13
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So are you going to post the recipes? All the linked threads seem to be a lot of questions and few answers.
I think it would be great to put together a sticky on this, I love normal beer and have no problems drinking it, but I always like to learn new things.
I mean, I had to look up quinoa. Some reason I thought it was something else.
Best of luck, and I hope you can come up with some great recipes.

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Old 09-16-2009, 04:45 PM   #14
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We're actually trying to get a gluten free beer made for a friend who, until he was diagnosed, was a craft beer lover. I can't imagine being told I can't have that which I love so much, so we're trying to create a GF beer that's drinkable by the gluten tolerant as well as him. Let us know how these experiments turn out, I'm subscribed.

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Old 09-16-2009, 05:50 PM   #15
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Im brewing up a stout Friday night, I'll let you know how it goes- take some pictures and report the progress as things come along.

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Old 09-16-2009, 09:06 PM   #16
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Here are two of my yeast/hop schedules that I did, following ODaniel's recipe. I think they worked out great and it was my first attempt.

*note_ 3 gal. batches.

English E.S.B. (Batch #1)
yeast, S-04;
Use time oz variety form aa
Boil 60 mins 0.5 Magnum leaf 15.4
Boil 60 mins 0.25 Galena plug 13.0
Boil 20 mins 0.25 Tettnanger pellet 5.1
Boil 10 mins 0.25 Fuggles leaf 4.7
Boil 1 min 0.25 Goldings, EK leaf 5.0
Dryhop 7 days 0.5 Goldings, EK leaf 5.0
+ irish mosh@15 & gyp@60

WestCoast IPA (Batch #2)
yeast, S-05;
Use time oz variety form aa
Boil 60 mins 0.5 Centennial pellet 8.4
Boil 60 min 0.25 Centennial (but I was short and had to sub Chinook)
Boil 15 mins 0.5 Centennial (used Chinook)
Boil 10 mins 0.5 Cascade pellet 5.5
Dryhop 7 days 0.5 Cascade pellet 5.5
+ irish mosh & gyp

I don't have gluten issues, but I did enjoy my brew for what it was. My fav was #1, but the GF-friend liked #2 better... Personal preference.

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Old 09-19-2009, 06:16 PM   #17
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Default Just some pictures for now

I brewed this up last night...it was my attempt at a stout and it didn't get anywhere close to as dark as I was hoping. I started with about 1.25 gallons and ended up with a little less than .75 gallons. As I type this, the beer is covered and happily fermenting a few feet away.


It looks like muddy water


About .75 gallons of Gluten Free Beer

I am racking to a secondary to get it off of the massive amount of trub I have in a week and then another week later I will bottle it...I should get at least 6 out of this. If it tastes good, I'll definitely post the recipe since your supposed to test it first.

Oh, the OG was 1.084!!! I probably shouldn't have added the dark Candi Sugar...but we will see

Here's to nothing!

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Old 09-19-2009, 08:31 PM   #18
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looks good. i'd be interested in the recipe, if you have time to post it.

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Old 09-21-2009, 11:06 PM   #19
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Quote:
Originally Posted by HotbreakHotel View Post
Not knowing from experience if it were me I'd assume gluten free beer gets just as much krausen, but maybe someone else knows for sure.
This is the case.

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Originally Posted by lcasanova View Post
Anywho- they also had a podcast where a gluten free brewery- Dark Hills- was speaking about their process. They said they mainly use rice and some sorghum. Any ideas on using rice as your main source for fermentable sugar....
The way I understand it, rice lacks the enzymes to make fermentation happen, but the sugar works great. You require enzymes from Sorghum or something else that can make the fermentation happen though. I have not tried rice myself.
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Old 09-21-2009, 11:08 PM   #20
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I started out with 2.5 gallon batches. Alot more scalable. Im more concerned at how to scale the yeast back on a 1 gallon batch. You may end up with acidic tasting beer or weird esters. I dont think your going to get the exact same flavor as a full or even half batch. However I would be curious as to how this turns out.
Keep us informed.

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