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Old 08-23-2009, 06:52 PM   #1
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Default Thoughts on modifying recipes for lower residual protein/gluten?

I recently discovered that I may have a gluten allergy. I've been investigating the whole gluten-free beer thing with Sorghum and brewed my first batch of 100% gluten-free beer a couple of weeks ago.

That said, I'm not quite ready to give up on the barley so I'm exploring options to reduce the residual protein/gluten in my beer. My current thinking is that I can reduce the wheat/gluten in my diet and still be able to enjoy my homebrew without a big reaction as the beer doesn't seem to be as big of an offender that bread, pasta, and so.

I'd imagine that staying away from wheat in the recipes would be a good start. However, what else could one do? I already regularly use Irish Moss to clear my beers. Would also using a Whirlfoc help?

I do all grain and mash at around 154 degrees. Would mashing at a different temp make a difference?

Any other thoughts?

Thanks,
John

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Old 08-24-2009, 02:43 PM   #2
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Since gluten is a protein polymer, nothing in the brewing process will break it down. The two enzymes active during a protein rest don't cut gluten. Irish Moss/Whilfoc don't remove it either. There is some hope on the horizon for an enzyme derived from Aspergillus niger (not the Beano enzyme), but it hasn't reached the market yet.

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Old 08-24-2009, 03:48 PM   #3
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Hmm...that's too bad. Thanks for the info David.

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Old 08-24-2009, 06:23 PM   #4
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Hey I have a friend with a gluten allergy also. You think I could get that recipe from you or could you lead me in the rite direction to it? Thanks

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Old 10-02-2009, 02:11 AM   #5
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I've got a friend that either has celiacs or a gluten allergy and she asked me if I could make gluten free beer.

I tried a Redbridge, and it seemed like sourghum could be worked with. I was thinking if you steeped some gluten free oatmeal (you have to be careful, they rotate oats with wheat and the gluten ends up in the soil as well as the equipment; it'll say on the package if it is) it would make it a bit smoother. I'm also thinking about shortening the boil and using a mellower hop like perl for about 25 minutes, then maybe some amarillos for two. The sorghum by itself is pretty bitter, so there's no point in wasting potent hops. Maybe some gypsum would help smooth it out. The sorghum feels kind of like licking a really weak 9-volt battery as it fills your mouth, it definitely needs something to smooth that out!

Honey seems to be popular from the multitude of recipes I've seen, too. I might go for a bit of unfermentable sugars instead, though.

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Old 12-04-2009, 08:43 PM   #6
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Is anyone aware of any research into exaclty how much gluten makes it into a finished beer? Most of what I've read simply assumes that the gluten makes it through the process without ever measuring it.

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Old 12-04-2009, 09:14 PM   #7
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Quote:
Originally Posted by jcole View Post
I recently discovered that I may have a gluten allergy. I've been investigating the whole gluten-free beer thing with Sorghum and brewed my first batch of 100% gluten-free beer a couple of weeks ago.

That said, I'm not quite ready to give up on the barley so I'm exploring options to reduce the residual protein/gluten in my beer. My current thinking is that I can reduce the wheat/gluten in my diet and still be able to enjoy my homebrew without a big reaction as the beer doesn't seem to be as big of an offender that bread, pasta, and so.

I'd imagine that staying away from wheat in the recipes would be a good start. However, what else could one do? I already regularly use Irish Moss to clear my beers. Would also using a Whirlfoc help?

I do all grain and mash at around 154 degrees. Would mashing at a different temp make a difference?

Any other thoughts?

Thanks,
John
Im not Dr. but if you have a confirmed gluten allergy, wouldn't it be best to stay away from it altogether? Like David said, there is an enzyme in the works that reduces the residual gluten in a beer to < 5 PPM which I suppose would be acceptable if you weren't extremely reactive to gluten.

I like using sorghum syrup and I've just started using brown rice syrup with the sorghum syrup. One of these days I'll try one that is all brown rice syrup. There should be a few topics around here in the Gluten Free Brewing forum to help you.


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Originally Posted by ThirstyDevil View Post
Is anyone aware of any research into exaclty how much gluten makes it into a finished beer? Most of what I've read simply assumes that the gluten makes it through the process without ever measuring it.

Like I said above, for some people, any amount is too much and they will have a reaction, why take the risk. Drink a beer that is gluten free!
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Old 12-05-2009, 01:43 AM   #8
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To make a 100% gluten free beer you must use a yeast/ and or starter that was grown
in a non-barley malt extract, this includes not only the starter, but the strain you started
with. W-yeast sells #1056 in a gluten-free form also. The only way to make a true 100%
gluten-free beer. Just my 2 cents. Cheers!!!

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Old 12-05-2009, 04:01 PM   #9
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Quote:
Originally Posted by Brewerforlife View Post
To make a 100% gluten free beer you must use a yeast/ and or starter that was grown
in a non-barley malt extract, this includes not only the starter, but the strain you started
with. W-yeast sells #1056 in a gluten-free form also. The only way to make a true 100%
gluten-free beer. Just my 2 cents. Cheers!!!
Did you get a confirmation from them about 1056? I know a few years ago they came out with an Ale and a Lager yeast that were gluten free- they no longer make it though.
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Old 12-05-2009, 06:30 PM   #10
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You will also need to use equipment that hasn't been used to brew standard beer, or you will get cross-contamination.

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