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Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Gluten Free IPA
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Old 02-11-2009, 03:27 PM   #1
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Default Gluten Free IPA

Im planning on trying this recipe, http://www.homebrewtalk.com/f69/harp...a-clone-28881/, only modifying it to be gluten free. Im hoping that the flavor of the IPA will help disguise some of the common flavors that come through in gluten free beers (sourness). Here is the original recipe,
Harpoon IPA clone

Yield: 5 gallons; Original gravity: 1.061-1.063; Final gravity: 1.014-1.016; IBU: 49; SRM: 13; 6% ABV

Crush and steep in 1 gallon (3.8L) 150 F (65.5C) water for 20 minutes:
8 oz 60L US crystal malt
4 oz. toasted 2-row pale malt
1 oz. roasted barley

Strain the grain water into your brew pot. Sparge the grains with 1/2 gallon water at 150F. Add water to the brew pot for 1.5 gallons total volume. Bring the water to a boil, remove the pot from the stove, and add:
4 lbs. Alexander's pale malt syrup
4 libs. M&F Light DME
2 oz. Clusters @ 6.5% AA (13 HBU) (bittering hops)

Add water until total voluime in the brew pot is 2.5 gallons. Boil for 45 minutes, then add:
1/2 oz. Fuggles (flavor hops)
1/2 oz. Cascade (flavor hops)
1 tsp. Irish moss

Boil for 14 minutes, then add:
1/2 oz. Fuggles (aroma hops)
1/2 oz. Cascade (aroma hops)

Boil for 1 minute, remove pot from the stove, and cool the wort. Strain the cooled wort into primary fermenter and add cold water to obtain 5 gallons. When the wort temperature is under 80F, pitch your yeast:
1st choice: Wyeast 1098 British ale yeast
(ferment at 68-72F)
2nd choice: Wyeast 1084 Irish ale yeast
(ferment at 68-72F)

Ferment in the primary 4-5 days or until fermentation slows, then siphon into the 2ndary fermenter, and add 1 oz. Cascade hops (I used whole leaf). Bottle when fermentation is complete with:
1 1/4 cup M&F Extra-light DME

The Changes I am planning on making are to:

1.) Replace the steeping of the crystal malts, etc with 1# medium roasted Buckwheat for 30 minutes at 150F
2.) Replace the malt extracts with 6# of Briess White Sorghum Syrup, 1 cup black strap molasses, 8oz of maltodextrin(to help with the body and head retention issues that are common in gluten free beers) and the bittering hops mentioned.
3.) Then continuing the recipe as written.

I am also planning on using Safale US-05 yeast.

Does anyone foresee any issues with these modifications or have any suggestions that would improve it?
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Old 02-11-2009, 03:35 PM   #2
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are you allergic to gluten?
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Old 02-11-2009, 05:39 PM   #3
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Is Wyeast 1098 gluten free?
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Old 02-11-2009, 06:05 PM   #4
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I have celiacs so I am allergic to gluten.

I am under the impression that I need to use a dried yeast because most of the time it is gluten free, which is why I am not using the Wyeast W1098. Is there another Dried Yeast that you would recommend instead of the Safale US-05?
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Old 02-11-2009, 08:08 PM   #5
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Sounds like a good recipe. You might consider increasing the IBU by 10 to counter the sweetness people report using sorghum. Also, you might want to take an ounce of the buckwheat and really toast it as a substitute for the roasted barley. If you have a toaster oven, use the toast cycle until the buckwheat looks black.

Safale US-05 will do the job nicely.
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Old 02-11-2009, 09:30 PM   #6
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danstar windsor ale is GF
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Old 02-11-2009, 09:47 PM   #7
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Where's the gluten in the liquid yeast? Added as a nutrient???

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Old 02-12-2009, 02:34 PM   #8
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Quote:
Originally Posted by BBBF View Post
danstar windsor ale is GF
I have used this yeast in a previous batch. It was an attempt at a gluten free dark beer. It is getting bottled today, so I havent had a chance to try it yet.

Is Windsor a yeast that would also work well with an IPA?
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Old 02-12-2009, 02:43 PM   #9
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Quote:
Originally Posted by wendelgee2 View Post
Where's the gluten in the liquid yeast? Add as a nutrient???
I dont know a lot about yeast, but ive read that liquid yeasts are mostly propogated on gluten based mediums. Dried yeasts are propogated on gluten free mediums, like molasses (or beets, maybe?). I am really just going on other Gluten free recipes ive seen. Plus yeasts like Danaster Windsor and Safale us-05 actually state they are gluten free where as liquid yeasts do not.
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Old 02-13-2009, 03:58 PM   #10
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Quote:
Originally Posted by david_42 View Post
Sounds like a good recipe. You might consider increasing the IBU by 10 to counter the sweetness people report using sorghum. Also, you might want to take an ounce of the buckwheat and really toast it as a substitute for the roasted barley. If you have a toaster oven, use the toast cycle until the buckwheat looks black.

Safale US-05 will do the job nicely.
Would I increase the IBU by adding additional hops or by replacing one of the hops already in the recipe?
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