blaster_54738
Well-Known Member
So I have a buddy on our Fire Department who has a gluten allergy. I thought I would try and make him a beer. I was looking on Midwest's website and saw their simple recipe for a gluten free ale.
6.6 lb. White Sorghum Syrup
1 oz. Cascade hops** (boil for 60 minutes)
1 oz. Cascade hops** (boil 2 minutes)
1 oz. Cascade hops** (dry hop 3-7 days)
1 pkg. Fermentis US-05 dry yeast (gluten free)
1 cup Honey (for bottling)
From what I'm reading though is it may turn out less than desirable using sorghum as the only fermentable. What can I do to help the flavor but not make it much more complicated to make.
Also I saw that corn sugar is fine in gluten free beers but a lot of the recipes I've seen call for honey at bottling. Why's this?
6.6 lb. White Sorghum Syrup
1 oz. Cascade hops** (boil for 60 minutes)
1 oz. Cascade hops** (boil 2 minutes)
1 oz. Cascade hops** (dry hop 3-7 days)
1 pkg. Fermentis US-05 dry yeast (gluten free)
1 cup Honey (for bottling)
From what I'm reading though is it may turn out less than desirable using sorghum as the only fermentable. What can I do to help the flavor but not make it much more complicated to make.
Also I saw that corn sugar is fine in gluten free beers but a lot of the recipes I've seen call for honey at bottling. Why's this?