"Malt" and Adjuncts:
Wheat ~ Millet, Teff
Barley ~ Sorghum, Chestnuts
Rye ~ Buckwheat
Oats ~ GF Oats (duh), Quinoa, Amaranth
Hops:
All hops are gluten free.
Yeast:
Yeasts that are completely gluten free:
Yeasts that are almost gluten free:
Yeasts that are not gluten free:
For strategies on how to reduce or eliminate gluten from yeast, see this link.
Any additions or suggestions, let me know.
Links to other helpful stuff:
* Source: https://www.homebrewtalk.com/f164/gf-grain-equivalents-168609/
- Sorghum, both in raw form, Syrup Extract, and Syrup itself. The syrup extract is the closest thing to barley in terms of FAN, enzymes, and sugar content, but imparts a tangy, bitter, or citrusy aftertaste. This is the most highly used ingredient in gluten free beer. The syrup itself has unknown properties at this time for brewing. Raw form is also fairly unknown. Note: The roots of raw sorghum can contain cyanide and must be removed.
- Brown Rice Syrup and Solids. Imparts a slight sweetness in taste to the brew, but ferments out similarly to sorghum or malt extract. Little FAN, may have problems converting on it's own.
- Buckwheat, raw. Imparts a slight wheat-like flavor that can change with how long it is roasted. Often used for color. No enzymes.
- Chestnut chips. Closest to barley flavor of the gluten free grains. No enzymes, so they must be added, typically amylase is used.
- Corn Sugar, table sugar, candi sugar, corn syrup, etc. All impart their own colors and flavors and can be used as in gluten beer.
- Maltodextrin. MOST of the time this ingredient is gluten free, especially in the US, check with your provider to be sure. Used for additional body in the beer.
- Rice. Minute Rice is suggested to be used due to its ability to convert itself.
- Oats. Make sure you get ones designated as 'gluten free' or else they could be crop rotated with wheat or packaged using equipment that also does wheat containing products. Used for mouthfeel, body, and head retention.
- "Light" molasses= 90% fermentable
- Blackstrap molasses = 50% fermentable
Wheat ~ Millet, Teff
Barley ~ Sorghum, Chestnuts
Rye ~ Buckwheat
Oats ~ GF Oats (duh), Quinoa, Amaranth
Hops:
All hops are gluten free.
Yeast:
Yeasts that are completely gluten free:
- All Fermentis Safale and Saflager Dry Yeasts - US05, S04, S33, T58, WB06, etc.
- All Danstar/Lallemand/DCL Labs Dry Yeast Products - Nottingham, Windsor, etc.
- Red Star Wine and Champagne Yeast - Montrachet, Pasteur, etc.
Yeasts that are almost gluten free:
- White Labs Yeast - All including Wine and Mead Yeast
[*]This Yeast contains 12ppm in the slurry, a number slightly above the less than 10ppm requirement to be called gluten free. However, the final product (5gal of beer) only has 2ppm.
Yeasts that are not gluten free:
- Any Wyeast Yeast, including Wine and Mead Yeast
For strategies on how to reduce or eliminate gluten from yeast, see this link.
Any additions or suggestions, let me know.
Links to other helpful stuff:
- A flowchart for making decisions on gluten-free beer
- A chart showing gelatination temperatures for various grains, including Gluten Free
* Source: https://www.homebrewtalk.com/f164/gf-grain-equivalents-168609/