First - about me/introduction (you can skip this part).
I'm coming over to this board (longtime member of my LHBS's board - St. Paul, MN. NB). I love that you guys have a separate G-Free forum. My son and Dad were diagnosed with celiac this summer. An overzealous pediatrician was determined to find celiac in the rest of my family. In fact she incorrectly read our daughters test as positive (thankfully the gastroenterologist set us straight). The same doctor said that she'd "eat her hat" if I did not have it. Medical information is great, but bias is strange. After a tense week of waiting for my results I was relieved to find that I was negative. For a number of reasons we've essentially all gone gluten free in our home, with the exception of beer for me. I'm going to experiment with White Labs clarity ferm to reduce gluten in barley/rye beer, but also want to get into gluten free brewing. Eventually I'd like to try some of the home malting and mini mashing of grains. However to get started I think I would like to try an extract recipe. Sounds like some of the malting and mashing of G-free ingredients is a lot trickier than conventional AG brewing.
Help me with a recipe ~
I'd like to make an ale with Sorghum and rice syrup. 5 gallon batch. I'm thinking like a cream ale/blonde. I'd probably like to hop with something like a Willamette or Northern Brewer. My wife is not a hop head like me and I'd prefer to brew something with a milder hop character. I'd also potentially like to add a little honey to the boil. Wondering if a darker honey might help to bump up the SRM? I thought that a pinch of molasses might help with this, but would not want much molasses taste to carry through. Perhaps some malto dextrine for body? I assume this is typically G-free? I used to use US05 a lot, but grew to dislike it in favor of liquid Cal Ale strains. I'd probably use 05, but throw some suggestions my way - please! Anyway thanks in advance for suggested recipes.
I'm coming over to this board (longtime member of my LHBS's board - St. Paul, MN. NB). I love that you guys have a separate G-Free forum. My son and Dad were diagnosed with celiac this summer. An overzealous pediatrician was determined to find celiac in the rest of my family. In fact she incorrectly read our daughters test as positive (thankfully the gastroenterologist set us straight). The same doctor said that she'd "eat her hat" if I did not have it. Medical information is great, but bias is strange. After a tense week of waiting for my results I was relieved to find that I was negative. For a number of reasons we've essentially all gone gluten free in our home, with the exception of beer for me. I'm going to experiment with White Labs clarity ferm to reduce gluten in barley/rye beer, but also want to get into gluten free brewing. Eventually I'd like to try some of the home malting and mini mashing of grains. However to get started I think I would like to try an extract recipe. Sounds like some of the malting and mashing of G-free ingredients is a lot trickier than conventional AG brewing.
Help me with a recipe ~
I'd like to make an ale with Sorghum and rice syrup. 5 gallon batch. I'm thinking like a cream ale/blonde. I'd probably like to hop with something like a Willamette or Northern Brewer. My wife is not a hop head like me and I'd prefer to brew something with a milder hop character. I'd also potentially like to add a little honey to the boil. Wondering if a darker honey might help to bump up the SRM? I thought that a pinch of molasses might help with this, but would not want much molasses taste to carry through. Perhaps some malto dextrine for body? I assume this is typically G-free? I used to use US05 a lot, but grew to dislike it in favor of liquid Cal Ale strains. I'd probably use 05, but throw some suggestions my way - please! Anyway thanks in advance for suggested recipes.
