Extract - Gluten Free Belgian Strong

manoaction · 10-01-2011, 02:43 AM

Recipe Type: Extract
Yeast: WLP Saison
Yeast Starter: Of Course
Additional Yeast or Yeast Starter: Read MrMalty.com for Questions
Batch Size (Gallons): 5g
Original Gravity: 1054
Final Gravity: 1010
IBU: 30sih
Boiling Time (Minutes): 60
Color: 5 Very pale gold
Primary Fermentation (# of Days & Temp): 14 Days
Secondary Fermentation (# of Days & Temp): 14 Days in the keg w/gelatin
Tasting Notes: Banana, Ginger, and Coriander

Friends, Americans, Obsessive Homebrewers lend me your ears...

I am posting to give you a truly fantastic GF beer.

I am not celiac, gluten intolerant, vegetarian, paleo diet or whatever. I'm a child of the 20th century that loves beer and beef. I grew up on a cattle ranch, I'm a homebrewer for my hobby, and I'm a gun lobbyist by trade.

My mother in law, however, is gluten free and my wife has a touch of the hippie to her. I don't hold this against them whatsoever.

To that end, I've brewed a gluten free beer that I find delectable, and they enjoy as well.

My fundamental concept was that sorghum doesn't taste that great. So a malt dominated style was out of the question. Hop bombs already were everywhere, so I came to the conclusion that a yeast and spice dominated flavor was the only road for a red-blooded American to take.

With that in mind, I give you this beer.

The flavor is of ginger, yeast and, after a month, a lot of banana. The head looks great in the beginning, but it fades pretty quick.

Gentle readers, I want you to know that I love this beer as I love few beers. It's tangy, yeasty, and tasty in ways that I wasn't expecting. After gelatin and a month in conditioning, it's as clear as a bell, and the flavor keeps mutating and evolving along into something better each day.

Here's my recipe.

Code:

  
  4lb Tapioca Syrup
  2lb Sorgum Syrup
  1/2lb Beet Sugar (Cane will work too, but if you're in the West, beet is generally more common)
  1/2lb Candi Sugar

  1 oz Styrian Goldings (60 minutes) 15.6 IBU  
  2 oz Saaz (15 Minutes) 12.9 IBU
  
  Wyeast Belgian Saison Yeast (Critical to Flavor)
 
  10 minutes to flameout add

  8g Coriander, 3g Fresh Ginger, and 2.5g Grains of Paradise

  Cool to 70, pitch yeast, then warm to high 80s.  I went all the way to 90 with this in August.

As I said, the flavor changes over time, but at a month it is a clean yeasty flavor with banana, coriander, and ginger. If you like Belgians, this beer is great.

aspitzer · 11-30-2011, 04:40 PM

I have the ingredients ready to be picked up tonight. My sister-in-law has celiac and I'm brewing this so she can enjoy beer throughout the holidays without headaches that gluten gives her. I'll post a follow up once its done.

manoaction · 12-05-2011, 01:45 PM

Awesome, I'd like hear how it comes out for you.

After doing this a few more times, my biggest reminder is to let it condition warm for as close to a month as you can.

If you stop the conditioning earlier it's spicy and gingery rather than mellow banana.

jankdc · 01-23-2012, 03:56 AM

Any thoughts if a different yeast would work? Say White labs 500 that ferments better during the winter?

manoaction · 01-23-2012, 04:46 PM

I would strongly suggest using a space heater in the bathroom during winter. The high temp gives you the profile you're looking for.

Even so, another yeast would work fine as long as it is a dominating profile. WLP500 sounds like it would be darn tasty, but I'd like 545 a little better for a cooler yeast.