Recipe suggestion for a GF wedding beer?

I don't normally brew gluten-free, but I just discovered that my buddy's fiancee has celiac. I had planned to make him some celebratory beer, but now I have been thinking that it'd be great to make something GF if I can. But the beer will be for a GF and non-GF audience, so to speak.

Thus, my question is: can you recommend a GF recipe for a brewer not experienced in making GF beer, that will also be enjoyable to those not used to GF beer? I have a few other constraints: the wedding is in April, so it shouldn't take too long to brew/condition; it shouldn't be a dark beer, because I don't think that goes with spring or celebrations; and ideally it won't be REALLY REALLY hoppy (think more of an APA than an IPA).

My initial candidate is here: https://www.homebrewtalk.com/f164/pacific-gyre-gf-ipa-321452/ But I think I would walk back the bittering hops a bit (perhaps just use them a bit later, as flavor hops) and shoot for more like 50 IBUs at most.

I was also considering something along these lines, though probably a touch darker: https://www.homebrewtalk.com/f164/honey-blonde-ale-363500/

Since I don't normally do GF, I guess I was thinking I would not try to mess with more "advanced" techniques, such as enzymes. But if that is what works, let me know.

Thanks very much!

I highly recommend the recipe at the bottom of this page: http://beyondbarley.blogspot.com/2013/02/beyond-barley-at-diyine-in-santa-cruz.html

It is the perfect spring beer. The estimated IBUs are waaaaaaay wrong, it is not a bitter beer at all and has been roundly enjoyed by beer-lovers and non-beer-lovers alike. If you're scared of the IBUs, you can tone down the bittering addition, but Millenium is such a smooth and clean hop, it's totally fine. The chamomile flavor is just amazing.

igliashon said:

I highly recommend the recipe at the bottom of this page: http://beyondbarley.blogspot.com/2013/02/beyond-barley-at-diyine-in-santa-cruz.html

It is the perfect spring beer. The estimated IBUs are waaaaaaay wrong, it is not a bitter beer at all and has been roundly enjoyed by beer-lovers and non-beer-lovers alike. If you're scared of the IBUs, you can tone down the bittering addition, but Millenium is such a smooth and clean hop, it's totally fine. The chamomile flavor is just amazing.

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I was just taking a look at your blog--it looks really impressive! I would love to try the imperial stout recipe you posted some time.

I should have said this in my original post, but I'm concerned that it's a bit too experimental for the crowd. My friend specifically said he didn't like strong spice flavors in beers, so I think chamomile might go too far. Does the chamomile and lime really come through?

On the other hand, I'm now wondering if a Belgian-style pale with coriander and orange peel might work. I think that might be a good candidate, since a fair amount of the flavor comes from yeast, rather than malt. What do you think?

If your friend wants something a little more traditional, then you can definitely do a convincing belgian. The yeast you want is WB-06. A combo of sorghum and palm sugar (or piloncillo if you can find it), maybe a 5:1 ratio of sorghum:sugar, with a couple oz of light honey per gallon and a couple oz maltodextrin per gallon will do the trick; I'd recommend trying some Aramis hops (they're on special right now at AHS), but Saaz or Hallertau will do just as well. Go easy on the orange, because it really comes out in sorghum beers.

Adding honey to my brews has really helped mellow out the sorghum twang.