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Old 09-03-2009, 02:07 PM   #1
Lcasanova
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So I'm thinking about brewing up some Gluten Free beer in the near future with some of the recipes I've found around this site and others. Since I don't have the equipment to do a full 5 gallon batch, nor do I want to keep around a beer that doesn't turn out quite right, I've been thinking about doing 1 gallon test batches altering the ingredients as I go along with each one.

I know, I know - a lot of work for not a lot of beer, but hey, it's a work in process and hopefully will keep me from wasting a lot especially since gluten free beers all have their issues (head retention, mouth feel, color, etc.)

Here's the question: When doing a 1 gallon test batch- any idea how much water to start off with? Would I still do a 60 minute boil for such a small batch?

I've read that the hops are pretty scalable, but I wasn't so sure about the time. Oh- and I will use a whole packet of yeast for each test batch just to be sure.

Thoughts? Insights?
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Old 09-03-2009, 03:56 PM   #2
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The bittering time stays the same, regardless of batch size. When I do test batches I start with a gallon, as my small fermenters are gallon jugs and I need room for krausen. I lose about 10% in the boil.
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Old 09-03-2009, 04:35 PM   #3
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This would be my first time with beer and I am using gallon jugs as well. Do you leave much room for the krausen, about 3 inches, or more- I'm not sure what to expect with the Gluten Free beer.
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Old 09-03-2009, 07:50 PM   #4
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I am thinking about doing some one gallon test batches myself, and i was thinking that I would use a three gallon carboy as a primary just because I have a couple. If I didn't have that i would split the batch between two one gallon jugs for headspace. Not knowing from experience if it were me I'd assume gluten free beer gets just as much krausen, but maybe someone else knows for sure.

 
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Old 09-03-2009, 10:12 PM   #5
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Although i'm not with my glutard(in a nice way ) Fiencee anymore. I'm still interested. I put alot of research into trying to make her a brew.

 
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Old 09-04-2009, 02:21 AM   #6
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So, I've done a little research- looks like the guys from Basic Brewing Radio did some 1 gallon (6 pack) batches. He started with 1.25 gallons (I think that's right) and ended with .75 gallons to go into the fermenter. This left enough headspace for the krausen. Another good idea was to use carbonation drops to carb the beer. I've checked and there are some that are available but Cooper's looks the most promising as it only contains dextrose. Just to be safe I've sent them an email to see if that is in fact the case- I'll post back once I know for sure.

Anywho- they also had a podcast where a gluten free brewery- Dark Hills- was speaking about their process. They said they mainly use rice and some sorghum. Any ideas on using rice as your main source for fermentable sugar....
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Old 09-08-2009, 01:44 PM   #7
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So I said I would follow up with the response from Cooper's, and here it is:

"G’day Logan,

Yes as stated on the labelling they are glucose and sucrose.

Cheers, Frank.

Frank Akers
Home Brew Advisor
Coopers Brewery
Adelaide, SA"

So this looks promising, now to get the beer started.
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Old 09-09-2009, 05:52 PM   #8
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Why wouldn't you want to carb the "normal" way? I had no problem bottle conditioning my gf batch.

 
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Old 09-09-2009, 06:22 PM   #9
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I thought about it, but I didn't want to guesstimate how much beer I actually got out of the 1 gallon test batch to determine how much corn sugar to add.
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Old 09-14-2009, 12:01 AM   #10
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So I'm going to do a stout and have roasted some unmalted quinoa. Hopefully this is dark enough to give the color I want. Some of the grains are completely black...



I'll also be adding dark candi sugar and I'm hopping with Kent Goldings.

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