FuzzHead
Member
I ran across this recipe for what was my favorite beer before being diagnosed with celiac, Sam Adams Honey Porter. I was wondering if it would be possible to substitute some of the ingredients for gluten free ingredients and still taste close to the original? If so, what would the substitutions be?
1/2 lb. black patent malt crushed
1/2 lb. chocolate malt crushed
1 lb. medium crystal malt crushed
6 lbs. amber malt syrup
3 lbs. light honey
1 oz. Perles - boiling (60 minutes)
1/2 oz. Fuggles - boiling (30 minutes)
1/2 oz. Fuggles - finishing (5 minutes)
Wyeast 1084 "Irish Ale"
Procedure:
Steep the crushed specialty grains from cold up to 160-170F and remove. Bring water to boil, turn off the heat before adding the malt extract to avoid scorching. Bring back to a boil and add boiling hops, after 30 minutes add the flavor hops, and at 55 minutes the finishing hops. Optionally add 1 tsp. Irish Moss at 45 minutes into the boil to help the break. Remove from heat, cool to 70F, transfer to carboy topping up to 5 gallons, and pitch yeast.
(please excuse my ignorance, I'm a noob and just brewed my first batch [Gluten Free Honey Ale beer kit] last night.)
1/2 lb. black patent malt crushed
1/2 lb. chocolate malt crushed
1 lb. medium crystal malt crushed
6 lbs. amber malt syrup
3 lbs. light honey
1 oz. Perles - boiling (60 minutes)
1/2 oz. Fuggles - boiling (30 minutes)
1/2 oz. Fuggles - finishing (5 minutes)
Wyeast 1084 "Irish Ale"
Procedure:
Steep the crushed specialty grains from cold up to 160-170F and remove. Bring water to boil, turn off the heat before adding the malt extract to avoid scorching. Bring back to a boil and add boiling hops, after 30 minutes add the flavor hops, and at 55 minutes the finishing hops. Optionally add 1 tsp. Irish Moss at 45 minutes into the boil to help the break. Remove from heat, cool to 70F, transfer to carboy topping up to 5 gallons, and pitch yeast.
(please excuse my ignorance, I'm a noob and just brewed my first batch [Gluten Free Honey Ale beer kit] last night.)