Hi!
This is my first post in this forum, and even though I've read up on heaps of great information here, I apologise if I'm asking questions to which the answers are already easily available in one of the threads below.
I've just been brewing a few months, but have learned a lot along the way. I've no problem with gluten myself, but my sister has celiac disease and I would really like for her to be able to drink some of my beers. (Especially since the commercial alternatives are few, expensive and quite nasty.)
The problem is that I've not been able to find much of any of the ingredients that appear to be used most by GF home brewers. I'm Swedish, and the extracts (sorghum and rice) seem unheard of here. I've managed to find small jars of rice syrup in health shops, that might work as a (quite expensive, but still) base for a small test batch, but since ingredients seem so hard to get hold of here I'd like to ask you with more experience for some advice before plunging head first into a sticky mess of rice goo.
I've also read quite a bit of the thread here about malting gluten free grains and find the idea interesting, but would prefer to begin in the easier end of the quite tricky GF beer spectrum.
So - what I can get hold of is rice syrup and grains of all sorts. What I like brewing best is a clean American pale ale/American India pale ale with plenty of hops. Now, since this isn't a very malt driven style, I'm guessing it wouldn't be all that difficult, but I wouldn't want to just ferment sugar water boiled with hops either.
To my first questions, then:
1. Could rice syrup do the trick for me? Should/could I combine it with some other kind of sugar, like molasses, candy sugar, inverted sugar...?
2. What grains should I use for steeping in order to add a bit more character to the quite clean finish that the syrups will give me? Would they need malting at all when they're not my primary source of fermentable sugars? Should they be soaked, roasted, gelatinised...?
3. Should I use my ordinary US-05 for this, or will the result be so thin that it would benefit from a yeast strain with more esters? Should I even aim for a Belgian triple yeast and still hop the heck out of it, to make up for my meagre malt substitutes?
Thanks a lot in advance!
And I'm sure the answers are already somewhere in this forum, so feel free to just point me in that direction if you like.
Happy new year!
/kalle.
This is my first post in this forum, and even though I've read up on heaps of great information here, I apologise if I'm asking questions to which the answers are already easily available in one of the threads below.
I've just been brewing a few months, but have learned a lot along the way. I've no problem with gluten myself, but my sister has celiac disease and I would really like for her to be able to drink some of my beers. (Especially since the commercial alternatives are few, expensive and quite nasty.)
The problem is that I've not been able to find much of any of the ingredients that appear to be used most by GF home brewers. I'm Swedish, and the extracts (sorghum and rice) seem unheard of here. I've managed to find small jars of rice syrup in health shops, that might work as a (quite expensive, but still) base for a small test batch, but since ingredients seem so hard to get hold of here I'd like to ask you with more experience for some advice before plunging head first into a sticky mess of rice goo.
I've also read quite a bit of the thread here about malting gluten free grains and find the idea interesting, but would prefer to begin in the easier end of the quite tricky GF beer spectrum.
So - what I can get hold of is rice syrup and grains of all sorts. What I like brewing best is a clean American pale ale/American India pale ale with plenty of hops. Now, since this isn't a very malt driven style, I'm guessing it wouldn't be all that difficult, but I wouldn't want to just ferment sugar water boiled with hops either.
To my first questions, then:
1. Could rice syrup do the trick for me? Should/could I combine it with some other kind of sugar, like molasses, candy sugar, inverted sugar...?
2. What grains should I use for steeping in order to add a bit more character to the quite clean finish that the syrups will give me? Would they need malting at all when they're not my primary source of fermentable sugars? Should they be soaked, roasted, gelatinised...?
3. Should I use my ordinary US-05 for this, or will the result be so thin that it would benefit from a yeast strain with more esters? Should I even aim for a Belgian triple yeast and still hop the heck out of it, to make up for my meagre malt substitutes?
Thanks a lot in advance!
And I'm sure the answers are already somewhere in this forum, so feel free to just point me in that direction if you like.
Happy new year!
/kalle.